There's nothing better than a tray of hot cookies - especially double chocolate-y ones. These cookies have a dense fudge center bursting with tart cherries, crunchy pistachios and bits of sweet white chocolate - what else could you need? The minute it snows around here you can look for me under a blanket with one of these and a hot cappuccino.
Black Forest Cookies
Makes 1 dozen large cookies
1 stick (4 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1 tsp kosher salt
6 ounces dark chocolate, melted
1 1/4 cups all-purpose flour
1/3 cup good quality cocoa powder
1 tsp baking powder
1/4 cup roughly chopped toasted pistachios
3/4 cup dried cherries
1/2 cup white chocolate chips
Preheat oven to 375˚F. Prepare a cookie sheet with nonstick spray and/or parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown sugar until smooth. Add eggs, one at a time, and beat to combine. With the mixer turned off, add salt, chocolate, baking soda, flour, cocoa, baking powder, pistachios and cherries and mix to combine. Fold in white chocolate chips. Use a 2-ounce scoop to portion dough onto cookie sheets, leaving at least 2-3 inches between cookies.
Bake for 12-14 minutes. The cookies should still be slightly molten in the centers. Serve warm or store in an airtight container.