BLACK FOREST COOKIES
From Everyday Food. I haven't tried these yet, but am planning adding to my Holiday cookie baskets. Update: Thanks to Gayla's kind review I had to make these NOW. Soooo glad I did, some of the best cookies I've ever made. Almost like a chocolate covered cherry cookie. Maybe I just make big cookies, but I only ended up with about 24, and 11 1/2 minutes was just the right bake time for my oven.
Provided by kitchenslave03
Categories Drop Cookies
Time 2h40m
Yield 36 serving(s)
Number Of Ingredients 11
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.
BLACK FOREST OATMEAL
I'm always looking for healthier ways to incorporate my chocolate addiction into every meal. I've made this with peanut butter chips with bananas, and white chocolate and mint chocolate chips with raspberries.-Rachel Strong, Moseley, Virginia
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 3-1/4 cups water and 1/4 teaspoon salt to a boil. Stir in oats and wheat germ; reduce heat and simmer, uncovered, until water is absorbed, about 5 minutes., Meanwhile, combine cocoa, sugar, vanilla and remaining water; stir until smooth. Add chocolate mixture and cherries to oats; stir until well combined and heated through. Serve topped with additional cherries and, if desired, miniature chocolate chips and sweetened whipped cream.
Nutrition Facts :
BLACK FOREST OATMEAL COOKIES
Make and share this Black Forest Oatmeal Cookies recipe from Food.com.
Provided by Divinemom5
Categories Drop Cookies
Time 22m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Grease baking sheet.
- Cream shortening,sugar,egg,milk and extract.
- In separate bowl,combine remaining dry ingredients.
- Add to creamed mixture.
- Stir in chopped chocolates,cherries and almonds.
- Drop by rounded tablespoonfuls 2 inched apart onto baking sheet.
- Bake 10-12 minutes or until lightly browned.
- Do not overbake.
- Cool 2 minutes on baking sheet.
- Remove to wire rack to cool completely.
Nutrition Facts : Calories 127.2, Fat 7.5, SaturatedFat 2.8, Cholesterol 5.1, Sodium 46.2, Carbohydrate 14.5, Fiber 1.3, Sugar 7.8, Protein 2.2
BLACK FOREST OATMEAL (CHOCOLATE CHERRY)
Hmmm...Those sour cherries in the fridge might be good in oatmeal. Yes, but what's even better than oatmeal? CHOCOLATE oatmeal. Thus black forest oatmeal was born. Try it topped with vanilla yogurt
Provided by Kris B.
Categories Breakfast
Time 4m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Mix oats, milk, cocoa powder, and sugar in large microwaveable bowl.
- Microwave on high 2-3 minutes. If you like your oatmeal very thick, microwave for an extra 2 minutes on half power.
- Stir in chocolate bits and sour cherries.
Nutrition Facts : Calories 605.2, Fat 21.4, SaturatedFat 10.7, Cholesterol 34.2, Sodium 124.7, Carbohydrate 88, Fiber 11.3, Sugar 19.9, Protein 23.1
BLACK FOREST CRINKLE COOKIES
From Cuisine at Home 2006 Cookie Book. Chocolate crinkles with dried cherries and chocolate added for extra richness.
Provided by Bettie 2
Categories Dessert
Time 38m
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Whisk flour, sugar, baking powder, and salt together, set aside.
- Melt butter.
- Add cocoa to melted butter, whisking until smooth.
- Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
- Stir chocolate mixture into flour mixture until just combined.
- Fold chocolate chips and cherries into the dough until evenly distributed.
- Shape into generous two inch balls.
- Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
- Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.
BLACK FOREST COOKIES
These rich, chewy cookies were inspired by black forest cake, a classic German dessert that combines chocolate and cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes 36
Number Of Ingredients 11
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.
BLACK FOREST CHOCOLATE CHIP & CHERRY COOKIES
An excellent cookie for chocolate and cherry lovers alike. As you may know, the appellation 'Black Forest' does in fact refer to a forest of that name found in Germany, where the Black Forest Gateau was believed to have originated. Since then chefs have used their imagination to apply the combination of chocolate and tart cherries, customarily soaked in Kirschwasser (also credited to that region, where tart morello cherries grow) to a number of different desserts and delicacies. That being said, this delicious cookie is very adaptable to suit different tastes. It can be made without the chocolate (just add an extra 1/2 cup or so of cherries), extra chocolatey (add 2/3 cup unsw cocoa powder to the batter with the flour), kid friendly (soak the cherries in juice or a simply syrup), or easily halved. These cookies are very moist and chewy, which I love, but if you prefer crunchier cookies you may want to use a different batter base. This recipe is adapted from Dede Wilson's "Chocolate Chip Cookies". Cook time includes chill time. Cheers!
Provided by Oenophilly
Categories Drop Cookies
Time 2h12m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 126.4, Fat 8.1, SaturatedFat 5, Cholesterol 17.2, Sodium 78.2, Carbohydrate 14.3, Fiber 1.6, Sugar 6.8, Protein 2.1
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