Black Forest Cookies are rich and chewy chocolate cookies. The delicious dark chocolate and tart cherries combine to create a flavor taste explosion with every bite.
With the added flavor of just a little Kirsch these cookies taste just like the cake they are named after.
The name (Black Forest) is actually a reference to the distilled tart cherry liquor (Kirsch) that comes from the same region of Schwarzwälder Kirsch(wasser). In the US it is commonly referred to as Kirsch.
These are very easy to prepare and make wonderful gifts wrapped up in a basket.
A sure crowd pleaser when served with after dinner coffee.
The better quality of chocolate that you use the better the finished cookie will be.
8 ounces semisweet or bittersweet chocolate, chopped into small pieces
1/2 cup unsalted butter, cut into small pieces
1/2 cup granulated sugar
1/4 cup packed dark-brown sugar
2 large eggs
1 tablespoon Kirsch liquor
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 12 ounce package semisweet chocolate chunks
1 1/2 cups dried cherries chopped
Preheat your oven to 350F degrees.
Prepare baking sheets by lining them with parchment paper.
In a medium mixing bowl, blend together flour, cocoa powder, baking powder and salt.
In a large heatproof bowl, place the 8 ounces chopped chocolate and butter. Place the heatproof bowl over a pan of simmering water. Stir chocolate and butter until smooth and completely melted. Remove the bowl from over the pan.
Whisk in granulated sugar and dark-brown sugar into the chocolate mixture. When fully combined stir in the eggs, and Kirsch liquor until smooth.
Mix in the dry flour mixture into melted chocolate mixture. Mix them only until combined. Do not over mix. Mix only until combined.
Carefully fold the chocolate chunks, and dried cherries into the mixture.
Cover tightly with plastic wrap by pressing it directly onto the surface of the dough.
Refrigerate for about 45 minutes, or until firm.
Remove from the refrigerator and drop dough by heaping tablespoons at least 2 inches apart on the prepared baking sheets.
Place the Black Forest Cookies into the oven and bake for 11 to 13 minutes. Bake just until the edges are firm but not darkening.
Remove the Black Forest Cookies from oven. Leave on the baking sheets for 1 to 2 minutes to set. Then transfer to wire racks to cool completely.
This dough freezes well. Wrap the dough tightly with plastic wrap. When ready to bake; remove the dough from the freezer and allow the dough to thaw for one hour. Bake as per the instructions.
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