Black Forest Cookies

Name: Black Forest Cookies
Total time: 1 h 10 min
Yield: 16 serving(s)
Ingredients: 1 c. all-purpose flour; 1/3 c. unsweetened cocoa powder; 1/2 tsp. baking soda; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, cut into tablespoons; 2 oz. dark chocolate, finely chopped (82%); 1/2 c. packed dark brown sugar; 1/4 c. granulated sugar; 1 large egg, at room temp; 1 tsp. pure vanilla extract; 1/2 c. brandy, plus splash for whipped cream; 2 tbsp. granulated sugar; 1 tsp. cornstarch; 1 c. jarred sour cherries, drained; 1 c. cold heavy cream; 4 tsp. confectioners’ sugar; 1/2 tsp. pure vanilla extract; Shaved dark chocolate, for sprinkling

Chocolate + cherry = match made in cookie heaven.

By Joy ChoPublished: Oct 31, 2022

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Mike Garten

Yields:

16 serving(s)

Total Time:

1 hr 10 mins

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In this retro-fabulous riff on Black Forest cake, the signature ingredients appear in handheld cookie form. Be sure to cool the chocolate cookies and brandied cherry topping completely before assembling to prevent any meltdowns.

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Ingredients

Cookies

1 cup
all-purpose flour
1/3 cup
unsweetened cocoa powder
1/2 tsp.
baking soda
1/4 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, cut into tablespoons
2 oz.
dark chocolate, finely chopped (82%)
1/2 cup
packed dark brown sugar
1/4 cup
granulated sugar
1
large egg, at room temp
1 tsp.
pure vanilla extract

Toppings

1/2 cup
brandy, plus splash for whipped cream
2 Tbsp.
granulated sugar
1 tsp.
cornstarch
1 cup
jarred sour cherries, drained
1 cup
cold heavy cream
4 tsp.
confectioners’ sugar
1/2 tsp.
pure vanilla extract
Shaved dark chocolate, for sprinkling

Directions

1. Step 1Make dough: In medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
2. Step 2In medium saucepan, bring 2 inches water to a simmer. In heatproof bowl, combine butter and chocolate, place over (but not in) simmering water and gently melt butter and chocolate together. Remove from heat and whisk in brown and granulated sugars until smooth. Beat in egg, then vanilla. Fold in flour mixture until just incorporated. Cover bowl and refrigerate until firm, about 30 minutes.
3. Step 3Meanwhile, make brandied cherries: In small saucepan, combine brandy, granulated sugar, and cornstarch. Simmer until thickened to consistency of honey, about 3 minutes. Fold in cherries and let mixture cool completely.
4. Step 4Make whipped cream: In large bowl, using electric mixer with whisk attachment, beat cream, confectioners’ sugar, vanilla, and splash of brandy on medium-high until stiff peaks form. Cover bowl and refrigerate until ready to assemble cookies.
5. Step 5Bake cookies: Heat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough into 16 balls (2 Tablespoons each) and divide between prepared baking sheets, spacing 3 inches apart.
6. Step 6Bake, rotating and swapping positions of pans halfway through, until cookies are just set around edges and cracks appear on surface, 8 to 10 minutes. Let cookies cool on pans 5 minutes, then transfer to wire rack to cool completely.
7. Step 7Just before serving, if desired, transfer whipped cream to piping bag fitted with large star tip and pipe onto cookies; top each with brandied cherry and sprinkle with shaved chocolate.

GH Test Kitchen Tip: While fresh cherries are a summer staple, jarred ones are gems for the winter. Pick the sour variety, which has less added sugar than the maraschino kind.

Did you make this recipe? Comment below!

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