BLACK FOREST COOKIE

BLACK FOREST COOKIE image

Yield 24 cookies

Number Of Ingredients 13

3/4 cup / 80g. all-purpose flour
1 tsp baking powder
1/2 tsp salt
16 oz / 450g bittersweet chocolate ((60-72% cacao)
10 tbsp / 150g. butter
6 large eggs
1-1/4 cups granulated sugar
1 cup firmly packed light brown sugar
1 tbsp pure vanilla extract
1 cup / 6 oz. / 170g. semisweet chocolate chips
1 cup / 6 oz. / 170g. white chocolate chips
1 cup / 6 oz. / 170g. dried cherries
(A tbsp of kirsch if you like. I didn't add this.)

Steps:

-In a large bowl set over a double boiler, melt the butter and dark chocolate together until the mixture is silky smooth. Let cool. -In a medium bowl, whisk together the flour, baking powder and salt together. -In a KitchenAid bowl (or another large bowl if using a hand held beater) beat the eggs and sugars in high speed until the mixture looks thick and pale. About 5 minutes. -Add the cooled butter-chocolate mixture and vanilla to the eggs until just combined. -Add the flour mixture and mix until it looks incorporated. Another 10 seconds. -With a spatula fold in the two kinds of chocolate chips and dried cherries.The dough will look more like a batter - don't worry, this is how it is supposed to be. -Refrigerate this for 6 hours or overnight. -Preheat the oven to 375°F/190°C. -On a baking sheet linked with parchment paper or Silpat, drop the cookies by rounded tablespoons or better still, an ice cream scoop. Do not let these come to room temperature or the batter will get runny. -Pop them in the oven immediately. If you are baking in multiple batches, keep the unused cookie dough/batter refrigerated while you bake. -Bake for 10-12 minutes, rotating the pan halfway through baking time, until the cookie looks set and a few cracks begin to appear. -Remove from the oven and let it cool a bit before transferring to a cooling rack.