Tuesday, December 18, 2007

Black Forest Cookies

1 package, 11.5 oz milk chocolate morsels, divided
1/2 cup brown sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon baking powder
1 package, 6 oz cherry craisins
1 cup pecans or walnuts, chopped

Preheat oven to 350º. Pour 3/4 cup morsels into an uncovered large microwave-safe bowl. Set remaining morsels aside. Microwave morsels for 2 minutes on high. Stir until chocolate is smooth.

Stir in brown sugar, butter, eggs and vanilla. Add flour and baking powder, mixing until thoroughly combined. Stir in remaining morsels, cherry craisins and pecans.

Drop by tablespoonfuls onto a lightly sprayed cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie bake for 14 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool completely.

Another recipe for Black Forest Cookies

1 cup flour
2 TBS cocoa
1 tsp baking powder
½ tsp salt
8 ounces semi sweet chocolate, chopped
½ cup unsalted butter, cut into small pieces
½ cup superfine (castor) sugar
¼ cup packed dark brown sugar
2 large eggs
12 ounces semisweet chocolate chunks
1 ½ cups dried cherries

Preheat oven to 350. Line three baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs until smooth.

Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.

Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

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