Black Forest Chocolate Chunk Cookies

Provided by Stephanie Zonis, "For Chocolate Lover's Only," StarChefs.com

Adapted by StarChefs.com

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Prep: 15 mins
Cook: 35 mins
Ready in:

Serves:

Ingredients

3/4 cup snipped dried red tart cherries (see above)
9 cup ounces (1-1/2 ) good-quality bittersweet chocolate chunks
1 cup plus Tbsp. all-purpose flour, stirred with a fork before measuring
3 Tbsp. unsweetened Dutch process cocoa powder
1/2 tsp. baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 tsp. vanilla
1 egg, graded "large"
1 tsp. water

Cooking Instructions

In small bowl, combine snipped dried cherries and chocolate chunks; set aside. Line cookie sheets with foil, shiny side up (do not grease). Adjust rack to center of oven; preheat oven to 375 degrees F. Sift together flour, cocoa powder, baking soda, and salt.

In large bowl, using a large spoon, cream together softened butter, sugar, and vanilla until light and fluffy. Beat in egg. Stir in flour-cocoa mixture and water. Add dried cherries and chocolate; mix until chocolate chips/chunks are evenly distributed.

Drop two or three well-rounded teaspoons (not measuring teaspoons) of dough onto a foil-lined cookie sheet, allowing about 2 inches between each cookie. Bake in preheated oven about 7-1/2 to 9-1/2 minutes, turning sheet once back-to-front about halfway through baking time. Cookies will puff and spread during baking, and they'll lose their raw look; some edges may become darker. Do not overbake!

Allow to stand on cookie sheets about 2 minutes before removing to cooling racks. Cool completely before trying one, and adjust your baking time accordingly. Continue portioning and baking cookies (I place 12 cookies on a 15-1/2 by 10-1/2 inch sheet) until all the dough has been used. Cool cookies completely before storing or freezing