Holiday Cookie Recipe: Black Forest Chocolate Cookies

You know it must be the Holiday Season when I publish a recipe. Hell hasn’t frozen over, it’s Christmas!!

I spent the better part of Saturday making the cookie care package that I send out to loved ones across the country. Some of the recipes were old favorites. This one was a new one to add to the rotation.

Coming from the book Baked: New Frontiers in Baking, it is the perfect amalgamation of several holiday components, up to and including the fact that the taste are German influenced, much like Christmas itself. Add to that the chocolate, cherries, and, oh yes, more chocolate, it was a cookie that seemed to be destined into the Holiday cookie box.

By the way, speaking of Baked. If this hasn’t been on your list of cookbooks, it certainly should be. The recipes are near perfect, the results are always delicious, and the instructions given make baking seem simple. If you’re looking for a Holiday gift for a friend, I highly recommend this book.

  • 3/4 cup All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 16 oz. dark chocolate, 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 oz.) semi-sweet chocolate chips
  • 1 cup (6 oz.) white chocolate chips
  • 1 cup (6 oz.) dried cherries

Sift together the flour, salt, and baking powder into a medium sized bowl. Set aside.

In a non-reactive metal bowl, combine the chocolate and the butter. Place the bowl over a saucepan of simmering water. Stir with a rubber spatula until the chocolate and butter have melted and combined, and the mixture is smooth. Set aside to cool.

In a separate bowl, whisk together the eggs, sugars, and vanilla with an electric mixer on high speed for five minutes. The mixture should be pale and thick when done.

Add the chocolate to the sugar. Mix on low until just combined. Scrape down the sides of the bowl and mix again for another 10 seconds.

Add the flour to the dough, and mix on low until just combined. Again, scrape down the sides of the bowl and mix again for another 10 seconds.

Using a spatula, lighly fold in the chocolate chips, white chocolate chips, and cherries. The dough will look very loose, but this is expected. Place the dough in the refrigerator to allow to chill for a minimum of six hours.

Pre-heat oven to 375 degrees F. Line two baking sheets with parchment papers.

Drop the dough by rounded tablespoons onto the baking sheets, one inch apart from one another. Bake in the over for ten to twelve minutes, rotating the baking sheets halfway through the baking time in order to prevent uneven baking. Remove from the oven and allow to cool.

Makes 2 dozen cookies, more or less