By Marge Perry and David Bonom
The luscious combination of cherries and chocolate that make the Black Forest Cake so beloved translate beautifully into a cookie that is both sophisticated and delectable.
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 6 ounces semi-sweet chocolate chopped
- 8 tablespoons unsalted butter
- 1/3 cup sugar granulated
- 1/3 cup light brown sugar packed
- 2 large eggs at room temperature
- 1 teaspoon almond extract divided
- 1 cup chocolate chips semi-sweet
- 1 cup dried cherries
- 3/4 cup confectioners’ sugar
- 2 1/4 teaspoons water
- Line 3 large baking sheets with parchment paper.
- Combine the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a separate bowl. Fill a medium saucepan with 2-inches of water and bring to a bare simmer over low heat. Set the bowl with the chocolate over the saucepan and stir until melted and smooth. Remove from the heat and whisk in the sugars, eggs and 3/4 teaspoon of the extract until smooth. Stir in the flour mixture until just moistened. Gently fold in the chocolate chips and dried cherries. Place bowl in the refrigerator and chill until the mixture is firm, about 30 minutes.
- Preheat the oven to 350°F.
- Drop 12 rounded tablespoons onto each baking sheet, about 2-inches apart. Slightly flatten each dough mound. Bake one baking sheet at a time until the edge of each cookie is firm, about 11-12 minutes. Cool on baking sheet 1 minute then transfer to a rack and cool completely. Repeat with remaining cookies.
- Combine the confectioners’ sugar, remaining 1/4 teaspoon extract and water in a small bowl; stir until a thick glaze forms. Drizzle mixture over the cooled cookies and allow glaze to set. Store in an airtight container.
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