Black Forest Cookies

This is a perfect recipe for cherries and chocolate chips. It has deep chocolate and lovely cherry flavors. Use cherry extract, to heighten the cherry flavor.  To make them extra dark, I use Double Dutch Cocoa from King Arthur Baking which contains black cocoa. The black cocoa makes it extra dark. I also sometimes use 70% cacao chocolate chips from Ghirardelli.

Black Forest Cookies

Makes about 40 cookies

1 cup all-purpose flour (125 grams)

1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder (55 grams)

1 teaspoon baking soda

12 tablespoons (1 1/2 stick) unsalted butter, room temperature

1/2 cup plus 2 tablespoons granulated sugar (125 grams)

1/4 cup plus 2 tablespoons firmly packed dark-brown sugar (83 grams)

1 large egg, room temperature

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure cherry extract

1/4 teaspoon chocolate extract (optional)

3/4 cup bittersweet or extra dark chocolate chips (120 grams)

1/4 cup plus 3 tablespoons white chocolate chips (65 grams)

3/4 cup dried sour cherries, coarsely chopped (120 grams)

Preheat oven to 350oF. Line cookie sheets with parchment paper.

In a medium bowl, sift together flour, cocoa, baking soda, and salt. Set aside.

In the large bowl of an electric mixer with speed set to high, cream the butter and sugars until fluffy, about 2 to 3 minutes. Add egg and extracts; beat until well combined. Set mixer to low. Add the flour mixture, and mix until just combined.  Fold in chocolate chips and cherries.

Using a medium cookie scoop, such as #50, drop rounded tablespoons of dough onto prepared cookie sheets, spacing about 2 inches apart. Bake until puffed and cracked, about 12 to 14 minutes. Cool on cookie sheets for 2 minutes. Transfer cookies, still on parchment, to wire racks to cool completely. Store in an airtight container, at room temperature, up to 3 days.