Directions: |
Directions:1. Prepare ingredients: Preheat oven to 350 deg. F. Line a baking sheet with parchment paper. Roughly chop dried cherries. Roughly chop half of dark chocolate for step 3: leave remainder whole for step 5.
2. Melt butter: Place butter in large heatproff bowl adn microwave in 30-second intervals until completely melted. Alternatively, in a small pot, melt butter over medium heat, then pour into a large heatproof bowl.
3. Make and chill cookie dough: To bowl with melted butter, add surge and cocoa powder: whisk to fully combine. Add vanilla and 1 egg and whisk until mixture is shiny. Stir in flour, baking powder, dried cherries, chopped chocolate, and 1/8 tsp salt to fully combine. Cover bowl with cookie dough with plastic wrap adn chill in freezer to harden slightly, 15-20 minutes.
4. form and bake cookies: Once cookie dough has hardened slightly, using your hands, divide and roll into 12 equal balls, about 2 tbsp dough each ( work quickly so the dough is easier to handle). Arrange dough balls on prepared baking sheet, spacing apart. Bake until edges are slightly crisp but centers are still soft, about 13 minutes (move onto step 5, but don't forget to come back). Then, let cookies cool on baking sheet 5-10 minutes.
5. Make chocolate drizzle: While cookies bake, place remaining dark chocolate in a medium heatproof bowl. Microwave in 30-second intervals until completely melted. Alternatively, create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes.
6: Finish cookies: Once cookies have cooled, still on baking sheet, drizzle over melted dark chocolate. Let dark chocolate drizzle cool to harden slightly, about 5 minutes.
Store in an airtight container at room temperature for up to 3 days. |
This recipe for Black Forest Cookies with Dried Cherries and Dark Chocolate Drizzle is from