What I absolutely LOVED about these cookies is that they turned out almost exactly like the Double Chocolate Chip cookies from Subway. Raise your hands if you love those. Yep, me too! So this is a total win in that sense.
But, it was sweet. It was very sweet. It was so sweet that even my sweet tooth were nudging me and asking what the heck I was thinking eating three of these in one shot. So I had to have half at a time.
Not really. Do I look like someone who can eat just half a cookie and stop at that? Nope. I am not that someone.
Anyway, these were very easy to bake up, the only catch being, you need to refrigerate the batter for a few hours for it to firm up.
A side story here is, I was baking these cookies when my old oven just refused to turn on. There was a loose contact and the current batch in the oven were turning all gooey and running over each other, and that batter went to waste. That’s when I decided this is the last straw, took a cab to the nearest kitchenware store and bought myself a new oven! I came home and baked the rest of the batter after that.
Even then, mine got super runny before I baked them and so the cookies were super flat. Didn’t stop me from eating them though, they were really good!
Black Forest Cookies
Adapted from: The Purple Foodie
Makes 12 large cookies
40gm / 1/3 cup all purpose flour or maida
1/2 cup white sugar
3/4 cup firmly packed brown sugar
1/2 tsp baking powder
8 oz / 225gm baking chocolate bar (semi sweet or bitter sweet will do)
1/2 cup semi sweet chocolate chips
1/3 cup white chocolate chips
1/3 cup dried blueberries
5 tbsp/75gm butter
1 tsp vanilla extract
A pinch of salt (if using unsalted butter)
1. In a double boiler, melt the chocolate bar (broken into pieces) and the butter until smooth and shiny. Set aside.
2. Whisk flour, salt and baking powder together. Set aside.
3. In a large bowl, whisk the eggs and both sugars for about 5 mins (if using electric beater) or 10-12 mins if doing by hand. The mixture should be pale and thick.
4. Add the cooled butter-chocolate mixture and the vanilla to this and mix until just combined. Don’t over mix. Add the flour mixture to this and mix until all the flour disappears into the batter. Again, don’t over mix, just combine gently.
5. Next, mix in both the chocolate chips and the dried blueberries. The batter will be a bit runny.
6. Refrigerate this for 6 hours or overnight.
7. Preheat oven to 375F / 190C. Line a baking sheet with parchment paper and use an ice-cream scoop to scoop out the batter and place on the baking sheet at a distance of 2″. If baking in multiple batches, return the batter to the fridge immediately after filling up one sheet.
8. Bake for about 12-15 mins until the top looks crackly. Cool and store in air-tight jars for upto 3 days.
Note: I have given the adjusted amounts of sugar since I found my cookies way too sweet. Adapt according to your taste.