Today’s back-to-school cookie recipe is by Lindsey from Cafe Johnsonia. These “grown-up” black forest cookies are the perfect indulgence while the kids are in school. (I’m totally planning to indulge.)
Okay, okay, okay. These cookies aren’t really for kids when they go back to school. They’re for you. You’ll send the little darlings off to school with their healthy lunch packed in their brand new insulated lunchbox. But you won’t be snacking on carrot sticks. No, you won’t. You’ll pull out a secret stash of these cookies and with an evil grin on your face, you’ll devour a few while you kick up your feet and check a few blogs in peace. Am I right?
My whole family enjoyed these cookies. My kids were like, “YOU’RE MAKING COOKIES!” As if I hadn’t ever made cookies before. The poor little dears. They haven’t seen me turn on the oven much this summer. Their weekly homemade chocolate chip cookie habit ended when the thermometer reached 75 degrees.
But don’t wait for the weather to cool down to make these. You might just want to cool off with a bowl of vanilla ice cream and a couple of these hot from the oven. Just sayin’.
Black Forest Cookies (Cherry Chocolate Chip Cookies)
1 cup (8 oz.) butter, at room temperature
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
4 oz. bittersweet chocolate, chopped (or chocolate chips)
1/2 cup chopped dried cherries
1/2 cup diced almond paste or marzipan (they’re different, but either will work), frozen.
Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Mix flour, cocoa powder, baking soda and salt together in a bowl. Place butter and sugars in a medium bowl. Beat with an electric mixer.until light and fluffy. Add the egg, vanilla, and almond extract. Beat until combined. Add the dry ingredients in three additions, mixing just until combined. Add white chocolate chips, bittersweet chocolate and dried cherries. Mix on low until combined.Using a spatula or large spoon, stir in the frozen, diced almond paste/marzipan.
Using a very small ice cream scoop or spoon, form the dough into balls about 1″ in diameter and place on cookie sheets with about 2″ of space in between. Gently press down, if desired. Bake the cookies for about 12 minutes, rotating halfway through baking time. Let cookies cool on the sheets for a few minutes before moving them to racks to cool completely. (Or until you have to sneak 5 or 6 and don’t want to burn your mouth.)
Yield: about 3 dozen
|Name: Lindsey Johnson|
Blog: Cafe Johnsonia
Food blogger, freelance writer, photographer, recipe developer, gluten-free, mostly vegan.
Previous back-to-school treats:
- Chocolate marshmallow cookies from Oh Sweet Basil
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