One of my favourite pairings is chocolate and cherries. Black forest gateau is, in my opinion, one of the best cakes ever invented. Very 70’s. When I was little I had such a soft spot for those frozen Sara lee ones, they always seemed like such a massive treat. Even now, although I’m well aware that the mass produced treat of my childhood would be no match for a home made, lovingly decorated, fresh cream version, truth be told if I was offered a slice of the pre-made version any time of the day I wouldn’t turn it down!
But today I didn’t make a cake…as a homage to one of my all time favourite cakes I took a rich, dark chocolate brownie cookie recipe and added plump dried cherries.
This is definitely a very grown up cookie – mine turned out not too sweet and had a very rich chocolate flavour. I used my favourite Green & Blacks cocoa powder which I find always provides a real depth of flavour.
So from me to you, here is my recipe for black forest brownie cookies 🙂
If you fancy an extra chocolate hit, you could always throw a handful of dark chocolate chips into the batter…in fact I think this would be a really good idea! 😉
Black Forest Brownie Cookies
100G soft butter
150g caster sugar
1 tsp vanilla extract
150g plain flour
25g cocoa powder
1/2 tsp bicarbonate of soda
50g dark chocolate, melted and cooled
100g dried cherries (I used Urban fruits)
Handful of dark chocolate chips, if you like
Preheat the oven to 180C. Grease and line a large baking tray.
Melt your chocolate and leave to cool.
Cream the butter and sugar together until light and creamy. While still beating, add the egg and vanilla. Continue to beat until well blended and creamy. Pour in your melted cooled chocolate. Add the flour, cocoa powder and bicarbonate of soda. Mix until the dry ingredients are incorporated. Stir in the dried cherries. Using your hands, roll walnut sized balls of the cookie dough mixture and place on your lined baking tray. Place in the oven and bake for 5 mins. Remove the baking tray from the oven and tap it sharply a couple of times on a flat work surface. This is a tip from Jo Wheatley for lovely chewy cookies and it really works! Return to the oven and bake for a further 8-10 minutes. When the cookies are ready, remove from the oven and leave on the tray for 5 minutes (they will still be very soft) Remove from the baking tray and place on a wire rack.