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Black Forest Cookies Are The Ultimate Winter Treat

Delish UK logo Delish UK 4 days ago Victoria Chandler
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We have taken inspiration from the classic black forest gateau to make these delicious cookies. This recipe uses both dried sour cherries and maraschino cherries to give them a tart and sweet flavour which works perfectly with dark chocolate. These are best eaten on the day they are made but will keep in a sealed container for up to two days.

We have taken inspiration from the classic black forest gateau to make these delicious cookies. © Provided by Delish UK We have taken inspiration from the classic black forest gateau to make these delicious cookies.

Yields: 25

Prep Time: 20 mins

Total Time: 1 hour 35 mins

Ingredients

  • 150 g

    unsalted butter, softened

  • 75 g

    soft light brown sugar

  • 75 g

    granulated sugar

  • 1 tsp.

    vanilla extract

  • 1

    large egg

  • 225 g

    plain flour

  • 1/2 tsp.

    bicarbonate of soda

  • 1/4 tsp.

    salt

  • 100 g

    dark chocolate chips

  • 100 g

    dried sour cherries

  • 100 g

    maraschino cocktail cherries, drained and roughly chopped

  • 200 g

    dark chocolate (about 70%), broken into small pieces

Directions

  1. Preheat oven to 190°C (170°C Fan). Line two large baking trays with greaseproof paper.
  2. In a large mixing bowl beat the butter and both sugars together using a handheld electric mixer (or freestanding mixer) until well combined. Add the egg and beat until combined. Stir through the flour, bicarbonate of soda and salt then add the chocolate chips, sour cherries and maraschino cherries.
  3. Take a heaped teaspoon of the mixture and roll it into a ball in your hands and lay on the baking tray. Repeat with the remaining mixture making sure to keep them well spaced apart. Bake for 12 minutes, until lightly golden at the edges but still soft in the middle (they will firm up as they cool). Once cooked, leave to cool completely on the trays.
  4. Melt the dark chocolate in a heatproof bowl set over a pan of lightly simmering water.
  5. Carefully dip half of each cookie into the melted chocolate then lay onto a sheet of greaseproof paper. Repeat with the remaining cookies and chocolate then set aside for the chocolate to firm up.
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