If you're like me and LOVE black forest cake/gateau, you will love these massive Black Forest NYC Cookies!
Perfectly moist, flavoursome and rich in chocolate. Famously in New York, there are amazing huge cookies like these everywhere! If New York can do it, so can we!
Perfect for this time of the year, as traditionally there is always a black forest cake floating about at a Christmas party! Why not swap your cake for these delightful cookies!
Recipe
Huge black forest themed NYC cookies, with a chocolate cookie, dark & white chocolate chips, almond flakes and glazed cherries. Yummy!
Prep Time: 20 minutes
Cool Time: 1 hour
Total Time: 12-15 minutes
Servings: 8
Author: Zainab
Ingredients
250g plain flour
50g unsweetened cocoa powder
½ teaspoon bicarbonate of soda
1 & ½ teaspoon baking powder
½ teaspoon salt
125g unsalted butter, room temperature
100g soft light brown sugar
75g granulated sugar
1 large egg
1 teaspoon vanilla bean paste
½ teaspoon cherry flavouring
100g white chocolate chips
50g dark chocolate chips
50g flaked almonds
100g glace cherries, halved
50g glace cherries, whole
Method
1. In the bowl of your stand mixer with the paddle attachment added, add your butter and sugars to a bowl and beat till creamy - about 2 minutes. You can also use an electric hand whisk and a large bowl for this part.
2. Add in your egg and vanilla. Beat until combined.
3. Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed.
4. Add in your chocolate chips, flaked almonds, glace cherries and beat till they're distributed well.
5. Weigh your cookies out into eight cookie dough balls - they're about 115-120g each. Be sure to just squeeze the dough together roughly, you want that crackle top look.
6. Place the cookie dough balls on a non-stick tray or in a non-stick pan. Place in the freezer for at least 1 hour or up to 24 hours uncovered. The dough can be stored in a zip-lock bag or an air tight container in the freezer for up to 6 months.
7. Once the dough had chilled, preheat your oven to 180C fan/200C regular.
8. Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
9. Bake the cookies in the oven for 12-15 minutes.
10. Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling.
11. Enjoy with a nice cup of tea!
Notes
Store in an air tight container for up to 5 days.
If your oven runs hot you will want to reduce the temp slightly.
If you prefer your cookies flatter, you can squish them down slightly before baking.
You can make them smaller by splitting the mixture into 12, and bake for 9-12 minutes.
You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! - If you are baking straight from frozen after some time, I usually bake for the same 12-15 minutes, at the same temp, but an extra couple minutes won't hurt!
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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