This started with the trial and error of the best Black Forest Cookie. This, is the 7th version. My quest to create a beautiful chocolate cookie that holds a kirsch-marinated cherry well. I had a delicious one (6th version) that looked like a hockey puck. I could not post it.
- 1 1/2 cup dried cherries
- 3 tbsp kirsch
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 large egg
- 1 cup flour
- 2 cups rolled oats
- 3/4 tsp baking soda
- 1/2 tsp salt
- Early preparation needed: 30 minutes to 24 hours to soak dried cherries in kirsch. Cover and leave at room temperature for 30 minutes to 24 hours.
- After the necessary wait period, in your mixer (with paddle attachment), combine the butter and sugars, on low speed, until smooth (approximately 2 minutes).
- Add vanilla and egg to the mixture. Mix thoroughly.
- In a separate bowl, mix all the remaining dry ingredients.
- Gradually, mix these dry ingredients with the creamed mixture, with the mixer on low speed.
- Add the plumped cherries, including the remaining liquid, to the mixer and mix.
- Follow instructions for My Perfect Cookie. This dough is slightly sticky. Feed a small amount of dough into the shaper tube at a time, before tamping with the stick.
- After the logs have chilled in the storage tubes for a minimum of 3 hours, take them out of the tubes.
- Slice the log into 1/2” thick cookies.
- Place the cookies on parchment or silpat lined baking sheet. These cookies spread so best to leave at least 2" between cookies. Best to have 6 cookies per sheet.
- Bake in a 350 degree Fahrenheit oven for 13 minutes. These cookies can be "pan banged" for a crispy edge. Bang at 9 minutes, and at 11 minutes (2 minutes afterwards) and then baked for another 2 minutes after the second bang.
- Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.