Black Forest Chocolate Cookies

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These are really delicious and chocolately drop cookies from the cookbook, baked: new frontiers in baking" by matt lewis and renato poliafito. Dough needs to be refrigerated for at least 6 hours. don't overbake these—they're at their best when slightly gooey. this recipe can be halved."

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Steps

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Sift the flour , baking powder , and salt together into a medium bowl and set aside.

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In a large metal bowl , combine the dark chocolate and butter ,.

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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.

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Set aside to cool.

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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.

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Add the cooled chocolate mixture and the vanilla and beat until just combined.

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Scrape down the bowl and beat again for 10 seconds.

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Add the flour mixture and mix on low until just combined , about 10 seconds.

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Do not overmix.

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Using a spatula or wooden spoon , fold in the chocolate chips , white chocolate chips , and dried cherries.

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The dough will look very loose , but it will harden in the refrigerator.

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Refrigerate for 6 hours or overnight.

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Preheat the oven to 375f line two baking.

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Ingredients

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all-purpose flour, baking powder, salt, dark chocolate, unsalted butter, eggs, granulated sugar, light brown sugar, pure vanilla extract, semi-sweet chocolate chips, white chocolate chips, dried cherries