Hey there!
This is post 4 of 7 of the Baked Series.
Halfway mark to the end of the week.!! Yay!
I’ll be doing seven posts this week (8/8 – 8/14) from the book
Baked-New Frontiers in Baking
by Matt Lewis and Renato Poliafito
Baking is my Zen will be having a
COOKBOOK GIVEAWAY
from August 8 through August 14, 2010.
The giveaway will be the ‘not yet released’ cookbook,
Baked Explorations: Classic American Desserts Reinvented
By Matt Lewis and Renato Poliafito
New book video teaser ~
Their book is due for release in October 2010. When it is available, the winner of the giveaway will receive a copy from…yours truly…Me.
In addition, you’ll receive a Baking is my Zen T-Shirt.
You’re probably asking, what are the rules to win this book?
Here are THE RULES for all seven posts (8/8 - 8/14):
• Contest starts on Sunday, 8/8/10 at 12a.m. EST.
• Contest ends on Tuesday, 8/17/10 at 11.59p.m. , EST.
• Winner announced on Wednesday, 8/18/10 by 5pm, EST.
• Find the WORD OF THE DAY within each post. Type it in the comment box as follows: Example: word of the day: bake
• You can post your comment daily in each post or all at once.(due by 8/17)
• All seven posts must have a comment with the ‘word of the day’ indicated.
NOTE: THIS GIVEAWAY IS OPEN FOR U.S. ONLY.
To make it easy, I have the word of the day very visible for you. Remember, you need to type or copy and paste the word of the day (insert word) in the comment box.
This is EXACTLY how it is to appear in the comment box:
word of the day: dried cherries
So, today’s word of the day: dried cherries
Here are a few bloggers who also made Black Forest Chocolate Cookies.
Check out their great blogs!
Accidental Hedonist
Taste and Tell
The Purple Foodie
Black Forest Chocolate Cookies
From the cookbook Baked-New Frontiers in Baking by Matt Lewis and Renato Poliafito
Adapted Recipe Photo Tutorial by Carmen of Baking is my Zen
Black Forest Cake is a classic German desert, often poorly translated in America into a lumpy mess of dry chocolate cake, super-sweet cherry preserves, and canned whipped cream.
A proper version of the cake includes chocolate cake layers, soaked in kirsch (cherry liqueur), lightly sweetened cherries, and freshly whipped cream. We interpreted the classic but kitschy cake with the respect. Our Black Forest Cookie is a very rich chocolate cookie tempered with a smattering of dried cherries and white chocolate chips. They are best served warm, with a slightly gooey center.
Yield: 24 cookies
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
10 tablespoons unsalted butter, cut into 1-inch pieces
6 large eggs
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon pure vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) white chocolate chips
1 cup (6 ounces) dried cherries
1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
2. In a large nonreactive metal bowl, combine the dark chocolate and butter.
3. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth.
4. Set aside to cool.
5. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
6. Add the cooled chocolate mixture and the vanilla and beat until just combined.
7. Scrape down the bowl and beat again for 10 seconds.
8. Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
9. Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator.
10. Refrigerate for 6 hours or overnight.
BAKE COOKIES:
1. Preheat the oven to 375°F.
2. Line two baking sheets with parchment paper.
3. Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart.
4. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.
5. Remove from the oven and let cool slightly before removing from the pans and serving.
6. The cookies can be stored in an airtight container for up to 3 days.
Baked Note: The dried cherries are delicious in this cookie, but if you have a true, die-hard chocolate fan in your life, you can replace the dried cherries and white chocolate chips with regular semisweet chocolate chips.
Black Forest Chocolate Cookies - PHOTO TUTORIAL
Recipe Adapted By Carmen of Baking is my Zen
Put dried cherries in a cup. Add about one tablespoon of Kirsch. Allow to soak. Set aside.
Sift the flour, baking powder, and salt together into a medium bowl and set aside.
In a large nonreactive metal bowl, combine the dark chocolate and butter.
Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth.
Set aside to cool.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
Add the vanilla and cooled chocolate mixture and beat until just combined.
Scrape down the bowl and beat again for 10 seconds.
Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator.
I used the block form of white chocolate instead of chips. Big mistake. It melted too much in the cookie. The chips were the better choice because they would have held their shape. (due to stabilizers in the chips). We live and learn!
Refrigerate for 6 hours or overnight.
BAKE COOKIES:
Preheat the oven to 375°F.
Line two baking sheets with parchment paper.
Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart.
Place 3 dried cherries on each cookie. (Have more cheeries (not soaked) on hand to add on top of the cookies)
Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.
Remove from the oven and let cool slightly before removing from the pans and serving.
The cookies can be stored in an airtight container for up to 3 days.
Baked Note: The dried cherries are delicious in this cookie, but if you have a true, die-hard chocolate fan in your life, you can replace the dried cherries and white chocolate chips with regular semisweet chocolate chips.
NOTE: To be eligible for the Cookbook Giveaway, all 7 posts must have comments as indicated in the rules.
This is a fabulous cookie...my suggestion...it is best when served 'just baked'...
Peace in Baking,
Carmen
Baking is my Zen…sweet nibbles for the soul
