These cookies can really have one of two names. Chocolate and Cherry Cookies, as that is what they incorporate, or the slightly fancier Black Forest Cookies.
Black Forest Gateaux, that retro dessert, combines the flavours of chocolate and ripe cherries to get that unmistakable flavour combination. To amp it up a little bit in this recipe I used almond extract. I find that almond extract, which I used to loathe as a child (but my taste buds have changed as I’ve gotten older) adds that extra bit of cherry flavour.
Take cherry coke for example, is it really cherry you are tasting or an almond sort of flavour? They kind of go hand in hand.
I used dried cherries in the cookies, which are sweet and chewy in the finished result. I added cocoa powder to the batter for the chocolate. You could throw in a handful of chocolate chips into the mix if you wanted, but I didn’t want to over gild the lily, so to speak.
For the final flourish I made a simple icing from icing sugar, some almond extract and water, which I drizzled haphazardly over the top.
Here’s how I made them.
Chocolate and Cherry Cookies
Chocolate cookies with dried cherries and almond extract
- 115 grams unsalted butter
- 200 grams sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 2 teaspoon almond extract
- 185 grams plain flour
- 20 grams unsweetened cocoa powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 150 grams dried cherries
- 50 grams icing sugar
- 2 tablespoons milk (optional)
Line a couple of cookies sheets with greaseproof paper and pre-heat the oven to 180C (160 fan)In a mixer, cream together the butter and sugar until pale and fluffy.Add the egg, vanilla and 1 teaspoon of the almond extract, beating these in.Sift in the the flour, cocoa, bicarb, baking powder and salt. Mix into the wet ingredients just until combined.Add one to two tablespoons of milk if the mixture is too dry.Fold in the cherries and spoon tablespoon sized dollops onto the greaseproof paper, placing at least an inch apart.Bake in the oven for 12 to 15 minutes until the edges turn a darker brown colour.Remove from the oven and allow to cool fully.Make a simply icing from icing sugar, almond extract and a touch of water until it is a drizzling consistency.Drizzle over the cookies and allow to dry.Enjoy your cookies.
DetailsPrep time: Cook time: Total time: Yield: 20 cookies approx.