The power of cookies... a follow up post.

Oh my Sally!

Thanks for the link. I just put on weight by reading the recipe..

These look absolutely decedent. All that chocolate.... Here's one of mine that will allow you to use a good quality chocolate. The top of the cookie will crack and can also be topped with icing sugar before baking. The dried cherries in the recipe should be the sour variety (taste before you purchase). We'll exchange notes later....

Sergio's Black Forest Cookies

Ingredients

Makes 36

• 1 cup all-purpose flour, spooned and leveled
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces semisweet or bittersweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1/2 cup granulated sugar
• 1/4 cup packed dark-brown sugar
• 2 large eggs
• 1 package (about 12 ounces) semisweet chocolate chunks
• 1 1/2 cups dried cherries

Directions

•1.   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.

•2.   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.

•3.   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.

•4.   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.

 enjoy