The combination of chocolate and dried cherries earns these cookies their “black forest” name. With only 1/4 cup of flour in the whole batch, these decadent treats have a uniquely light and chewy texture.
Yield: Makes 2 1/2 dozen.
July 02, 2019
Nut-Free, Vegetarian, Freezer Friendly
BLACK FOREST COOKIES
2 cups chocolate chips, divided
1/2 cup salted butter
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla
1/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup dried cherries
Melt 1 cup chocolate chips and butter in a medium saucepan over low heat, stirring frequently until smooth. Remove from heat and cool for 5 minutes. Stir in sugar.
Whisk in eggs, one at a time, until blended. Stir in vanilla.
Combine flour, cocoa, baking powder and salt. Stir into chocolate mixture just until blended. Fold in remaining 1 cup chocolate chips and cherries.
Let dough stand until slightly firm, about 20 - 30 minutes. Meanwhile, preheat oven to 350°F.
Drop 1 tbsp measures of dough 2 inches apart onto parchment paper-lined cookie sheets.
Bake just until edges of cookies are set, about 10 - 12 minutes. The centres of cookies will be soft. Do not overbake. Let cookies stand for 2 minutes on cookie sheets. Remove from cookie sheets and cool cookies on racks. Store in an airtight container in a cool dry place for up to 4 days. May be frozen for up to 2 months.
Nutritional analysis per cookie:
130 calories, 7.2 g fat, 1.4 g protein, 17.2 g carbohydrate, 1.3 g fibre, 57 mg sodium
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