To quote my idol, The Cookie Monster – “C is for Cookie – that’s good enough for me“
Obviously there are billions of wonderful things that begin with C but why would you even need to think about them when you’ve got an awesome cookie in your hand. The problem with awesome cookies is that it’s really hard to stop at eating just the one, it’s also really hard to stop yourself from eating them directly from the oven. This is why half of this batch of cookies are currently hanging out in my freezer – I just simply couldn’t trust myself.
I’m looking at the tin right now, wondering what could possibly go wrong if I shelve my porridge today and just dive straight into the cookies. I can deal the inevitable sugar crash – I’m a grown up now!
Just as a heads up, these are no quick fix cookie, you need time – they are very easy to make but the mix is quite loose and requires 6 hours (or overnight) in the fridge to chill out. But once baked they remind me of the pure joy you get from a really good Brownie. Densely chocolatey, oozy and delicious – naughty through and through. The ingredients list make these an expensive choice but for a treat these are totally worth it and of course the dried cherries make them healthy, yes? But if cherries aren’t your thing you could sub them for dark chocolate chips or nuts – whatever you fancy, there are no rules!
Black Forest Chocolate Cookies
adapted from Baked: New Frontiers of Baking
makes 30-40 small cookies
63g / 2.2oz plain flour
¾ tsp baking powder
pinch of salt
340g / 12oz dark chocolate (60-72%) – roughly chopped
105g / 3.7g butter – cubed
4 large eggs + 1 yolk
190g / 6.7oz granulated sugar
150g / 5.3oz soft light brown sugar
¾ tsp vanilla extract
135g / 4.8g milk chocolate chips
135g / 4.8oz white chocolate chips
135g / 4.8oz dried cherries
In a small bowl mix together the flour, baking powder & salt.
Pop the dark chocolate and butter in a heatproof bowl and set it over a pan of simmering water. Stir until the chocolate and butter have completely melted and set aside to cool.
Whisk together the eggs and sugars on a high-speed, until the mixture is thick and pale – roughly about 5 minutes.
Add the cooled chocolate mixture and vanilla. Mix until just combined, scrap down the bowl and mix for just 10 seconds.
Add the flour mixture, combine gently at a slow speed.
Fold in the chocolate chips and cherries.
Cover the mixture with clingfilm and chill in the fridge for 6 hours or overnight.
Preheat the oven to 190°c / 375°f / gas mark 5 and line two baking tray.
There are two techniques you could use here – either simply drop heaped teaspoons of the dough onto the tray, just over an inch apart OR you can scoop up a heaped teaspoons worth into your hand and roll it in a ball – then pop them on the tray also an inch apart.
The first technique creates little mess (but as I haven’t tested it I’m not sure what happens to the shape of the cookies) the 2nd technique made my hands all chocolatey and took me back to being 5 years old, making mud pies in my garden. I’m all for anything that makes me feel 5 years old again, those were awesome times.
Bake for 10-12 minutes – until the tops of the cookies are set but still soft – they will harden a bit once out of the oven.
Remove from the oven and allow to cool slightly.
Then do this…