HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Monday, December 19, 2011

Black Forest Chocolate Cookies


      To add to the growing list of great cookies to bake this Christmas, I almost overlooked these beauties.  They are so luscious and deeply chocolate tasting. And that's before you get to the secret ingredient inside.  Put these on your must-bake list. Here's the whole post:
      When is a cookie more than a cookie?  I’m tempted to say, this one truly takes the cake.  Or at least beats any version of Black Forest cake I’ve ever had.  It has almost all the same ingredients —the chocolate and the cherries but they’re much more sublime.  And the whipped cream in the cake is replaced with white chocolate in the cookie.  If you bake nothing else this summer, do bake these amazing examples of Andrew’s baking prowess!  The recipe came from “Baked: New Frontiers in Baking"
by Matt Lewis and Renato Poliafito (Stewart, Tabori and Chang 2008).  You have to love these guys if only because they’re ex-advertising men who opened “Baked”, their eponymous bakery in Red Hook, Brooklyn in 2005 and have been creating incredible baked goods ever since.  All I can say is “Bravo”, as this pair have given Andrew inspiration for one great dessert after another.  A couple of little caveats:  the last time these were made, they were meant as a dinner party gift to a hostess.  Forgotten was the fact the batter has to rest for 6 hours or, in this case, overnight.  Second is the yield.  This gives you way more than the 24 cookies Matt and Renato promise.  It’s more like 40!  But the more the merrier with this cookie. It is a chocolate lover's delight.  Biting into one of these cookies, there is more depth of chocolate flavor than in most chocolate desserts.  They truly satisfy the primal urge of every chocolate lover.   
Here’s the recipe:
Recipe for Black Forest Chocolate Cookies:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
10 tablespoons unsalted butter, cut into 1-inch pieces
6 large eggs at room temperature please
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon pure vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) white chocolate chips
1 cup (6 ounces) dried cherries - if you're a cherry lover add an extra 1/2 cup.


1.   Sift the flour, baking powder, and salt together into a medium bowl and set aside.

2.   In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.

3.   In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.

4.   Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.

5.   Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.

6.   Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.

7.   Preheat the oven to 375°F. Line two baking sheets with parchment paper.

8.   Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.

9.   Remove from the oven and let cool slightly before removing from the pans and serving.

The cookies can be stored in an airtight container for up to 3 days.