So, in my books, it’s not a party without dessert. I don’t care how much food has been consumed already, I don’t care if I am literally bursting at the seems and suddenly appear to be 6 months pregnant. Dessert happens. In preparation for Oktoberfest, I sat down and flicked through a few travel and food books for some inspiration. I noticed the two desserts that kept popping up when I read about Germany were the apple strudel and the Black Forest cake. I vetoed the strudel because, quite frankly, it’s not really what you want when you’re having a few drinks. You need something hand held, easy to snack on, still delicious. So I decided to turn the traditional Black Forest cake into a cookie. Why not?!
Ok, so it wasn’t a super accurate representation – I decided to skip the cream, because heavy dairy consumption with alcohol isn’t a good idea. The cookies themselves came out deliciously – soft and chewy cookies, very rich, the only change I’d probably make next time would be to use kirsch-soaked cherries instead of regular glacé cherries. Otherwise, absolutely no complaints!
To make a batch of around 24 cookies you’ll need..
– 165g butter, softened
– 200g brown sugar
– 1 egg & 1 egg yolk
– 2 tsp vanilla extract
– 210g plain flour
– 50g cocoa powder
– 1½ tsp baking soda
– 180g dark chocolate, melted
– 150g dark chocolate chips
– 150g glacé cherries, halved
1. Pre-heat the oven to 160°C and line 2 oven trays with baking paper.
2. Cream with butter and sugar with an electric beater for 5 minutes (yes, an actual, full 5 minutes).
3. Add in the eggs and vanilla, beat for another 3 minutes.
4. Sift in the flour, cocoa and baking powder and stir until is starts to combine – then pour in the melted chocolate and stir well until completely combined.
5. Mix in the chocolate chips and cherries.
6. Sizing is up to you – I took ice cream scoop-sized scoops of dough and they came out a pretty good size (remember they’re going to expand to around twice their initial size). You’re also probably going to need to bake them in batches – 2 oven trays will accommodate around half the cookie dough.
7. Bake for 12 minutes – you’re aiming for cracks to form on top.
8. Cool for 5-10min on tray before moving to cooling rack.