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Black Forest Crinkle Cookies
Posted By TheMaleBaker
On March 1, 2011 @ 5:31 pm
In Cookies,Tried and True!
http://www.themalebaker.com/black-forest-crinkle-cookies/
Who would have ever thought about baking Black Forest cake cookies?
As soon as I saw this recipe in Baked: New Frontiers In Baking, by Matt Lewis and Renato Poliafito, I had to try it. It was on mind for quite some time to bake these cookies but I just never got around to doing it, until now and boy did it rattle my sweet tooth in a very good way. The big adjustment that I made to this recipe was to not refrigerate the cookie dough before baking them. It gave these Black Forest cookies a much different texture than the Baked cookies and that is why I gave it a different name; Black Forest Crinkle Cookies. Although it is not your typical cookie texture, light, brownie-ish and crumbly, these Crinkles make for some great treats. They can be paired with some vanilla ice cream if you would like an explosion in your mouth (I do advise this type of activity!).
Another way to enjoy these Black Forest Crinkle Cookies is on a long
road trip. The reason I say this is because this is exactly where I enjoyed my first batch of crinkle cookies, on the road! And there is no shortage of vanilla ice cream on the road either. Go through any fast food drive-thru, get a vanilla cone, top with Black Forest Crinkle Cookie, indulge, and be on your way!
Makes 45 cookies
Ingredients:
¾ cup All purpose flour
1 tsp Baking powder
½ tsp Salt
16 ounces Dark Chocolate (60-70% cacao), coarsely chopped
10 tbsp Unsalted butter at room temperature
6 Large eggs
1 ¼ cups Sugar
1 cup Light brown sugar, packed
1 tbsp Pure vanilla extract
1 ½ cups Semi-sweet chocolate chips
1 ½ cups White chocolate chips
Optional:
1 cup Dried cherries (if using this option, only use 1 cup of both the semi-sweet chocolate chips and the white chocolate chips)
Method:
Option 1
Option 2
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