Black Forest Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
• Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
• Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
• Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Add the cherries, juice blend and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; if desired, stir in food coloring. Cool to room temperature. , In a small bowl, combine the mascarpone cheese, confectioners' sugar and brandy. Spread about 1 teaspoon cheese mixture onto each of 20 wafers; layer each with 2 teaspoons cherry mixture. Top with remaining wafers. Place on a waxed paper-lined baking pan., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Drizzle over cookies. Refrigerate, covered, for up to 4 hours before serving.

Steps:

• Microwave the cherries and Kirsch on high for about a minute. Let them sit for 15 minutes to plump the cherries and cool down.
• Whisk flour, baking soda, and salt together in a medium bowl.
• In a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment) butter until creamy, about 2 minutes.
• Add sugars gradually, beating until light and fluffly, about 3 minutes. Scrape down the bowl as needed.
• Beat in extracts and then eggs.
• Turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. Do not overmix - I usually turn off the mixer and hand mix the last remains.
• Stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!).
• Cover the bowl and chill for at least 2 hours
• Preheat the oven to 375°F Line two cookie sheets with parchment paper or grease them.
• Drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit) onto the sheets.
• Bake for about 12 minutes (give or take based on your 'chewiness' preference), or until the edges and tops turn golden brown. Remove from the oven, cool for several minutes, and enjoy!

Steps:

• 1. Preheat oven to 375 F. In a large bowl, stir together well, flour, cocoa powder, baking soda, and salt. (You can sift if you like to mix cocoa more easily, but stirring works.)
• 2. In medium bowl cream butter, sugars and vanilla until creamy.
• 3. Add eggs, beat well.
• 4. Gradually add flour mixture, beating well.
• 5. Stir in chocolate chips, nuts, and cherries.
• 6. Drop by rounded teaspoons onto an ungreased cookie sheet.
• 7. Bake 10-12 minutes until tops are lightly set. (Time can vary depending on where you live.) Note: Underbake by a minute or two if you are shipping, and they will stay moist and chewy longer.
• 8. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

Steps:

• Preheat oven to 350. Line three baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
• Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs til smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
• Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.