The authors of Baked: New Frontiers in Baking, this week's Cook the Book pick, bemoan the unfortunate American translations of that German classic, Black Forest cake. All too often, it's sorry sandwiches of dry chocolate sponge and gloopy cherry preserves, smeared in "whipped topping."
Today's recipe uses dried cherries and "utmost respect" for the original to achieve a condensed version of the German dessert favorite. Black Forest Chocolate Cookies are deeply chocolatey, and studded with white chocolate chips and those sharp dried cherries. You don't want to overbake them--they're at their best when slightly gooey, straight out of the oven.
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Black Forest Chocolate Cookies
- yields 24 cookies -
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 10 tablespoons unsalted butter, cut into 1-inch pieces
- 6 large eggs
- 1 1/4 cups granulated sugar
- 1 cup firmly packed light brown sugar
- 1 tablespoon pure vanilla extract
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup (6 ounces) white chocolate chips
- 1 cup (6 ounces) dried cherries
Sift the flour, baking powder, and salt together into a medium bowl and set aside.
In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.
Remove from the oven and let cool slightly before removing from the pans and serving. The cookies can be stored in an airtight container for up to 3 days.