If you grew up in India, a ‘pastry’ did not refer to a delicate French confection. It meant a soft cake of some form, loaded with a mound of coloured whipped cream frosting.
A Black Forest pastry therefore meant a vaguely chocolate sponge topped with an unholy amount of cream and those tinned cherries that were more sugar than fruit. Sometimes, if you got lucky, you found bits of cherries inside the cake too. Good times.
It’s not that you didn’t enjoy them. No. You LOVED them. What’s not to love about a dessert that’s basically a sugar coma? Nothing, that’s what 🙂
So when I saw these Black Forest cookies, I knew I had to try them out. I owed it to my childhood. But dried cherries? No way. The tinned ones. The sweet, squishy, completely devoid of authentic cherry flavour ones.
The result is a brownie-like, fudgy, soft, chewy, moist cookie that is so intensely chocolatey, we actually need those cherries to bring us back to earth.
This is the only kind of Black Forest we should have ever eaten 🙂
Not chilling this cookie dough is completely out of the question because it’s more like brownie batter than anything else and will spread out into thin crepes if not refrigerated. Overnight is best, or at least two hours. The cookies will be softer than the average cookies because there is more butter and chocolate than there is flour. Is butter a carb?
They’re thick and rich and dark and fabulous. And there is no reason to wait.
What you’ll need:
1 cup flour
2 tbsps cocoa powder
1 tsp baking powder
1/2 teaspoon salt (if using unsalted butter)
225 gms dark cooking chocolate, roughly chopped
100 gms butter, cubed
1/4 cup caster sugar
1/4 cup brown sugar
2 tsps vanilla essence
3/4 cup dark chocolate chips
220 gms tinned cherries, drained, pitted and cut into small pieces (this is easily doable by hand once you’ve pitted the cherry)
What to do:
1. In a bowl, sift the flour, cocoa, baking powder, and salt, if using. Set aside.
2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat, transfer to a mixing bowl and allow to cool for a few minutes.
I found the chocolate chips added later actually melted because the batter was still warm, so cooling at this stage is recommended.
3. Add the sugars, then eggs, then vanilla and beat until smooth. I prefer using a hand mixer here.
4. Fold in the flour mixture, then the chocolate chips and cherries. The batter will be sticky and not as firm as cookie dough usually is. Cover the bowl with clingwrap and refrigerate for at least two hours or overnight.
5. When ready to bake, preheat the oven to 175 C. Use two large spoons to scoop about 2 tbsps dough per cookie and drop it on a greased/lined cookie sheet. Leave at least an inch between each. Because the dough is so soft, rolling it into little rounds is impossible. Don’t worry about oddly shaped dollops.
6. Bake for about 12 to 13 minutes, until the edges are firm and centers are no longer glossy. Allow to cool before digging in, because they are super fragile!
I hope Black Forest becomes your new favourite 🙂