Black Forest Chocolate Cookies

Have you ever eaten a single cookie and tapped out? Chugged a glass of milk and cried out "medic" because you're scared of a sugar induced coma from it? Then 10 minutes later... find yourself eating a second cookie because it was that tasty.

Yah. These are "those kind" of cookies.

Dark chocolate. Unsalted butter. Granulated sugar. Brown sugar. Sounds sweet enough. But that's when the recipe gets you.

Chocolate chips, white chocolate chips, and dried cherries. If that's not asking for trouble, I'm not sure what is. Anything with dried cherries gets my attention.

What fascinated me the most was the consistency/texture. These are best served warm because the center is a gooey paradise. If you keep them in an air tight container, they remain incredibly moist and gooey. I've never experienced anything quite like this in a cookie! Sure they stay moist, but gooey? Hot bangah.

If you have a stomach of steel, attack these perfectly textured monsters.

Personally- I don't even take sugar in my double iced tall latte. This cookie was too powerful- the flavors go very well together but slow down buddy. My heart cannot handle that many chocolate chips. Next time I make these, I will halve the amount or omit the white chocolate chips. Maybe add some almonds as a substitute.

These cookies are, besides the sugar rush, yummy to the tummy. Make sure you serve them with milk!

Black Forest Chocolate Cookies
from Baked

YIELD: 24 COOKIES

3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
16 ounces dark chocolate (60%-72% cacao), coarsely chopped
10 tablespoons unsalted butter, cut into 1 inch pieces
6 large eggs
1 1/4 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon pure vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup white chocolate chips
1 cup dried cherries

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 cooled chocolate mixture and the vanilla 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. Refrigerate for 6 hours or overnight.

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. 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.