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====== Black Forest Chocolate Cookies ======

==== Data ====

 yields 24-48 cookies, depending on size

Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
===== Ingredients =====


  * 3/4 cup all-purpose flour
  * 1 teaspoon baking powder
  * 1/2 teaspoon salt
  * 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  * 10 tablespoons unsalted butter, cut into 1-inch pieces
  * 6 large eggs
  * 1 1/4 cups granulated sugar
  * 1 cup firmly packed light brown sugar
  * 1 tablespoon pure vanilla extract
  * 1 cup (6 ounces) semisweet chocolate chips
  * 1 cup (6 ounces) white chocolate chips
  * 1 cup (6 ounces) dried cherries, roughly chopped
====Procedure====
  - Sift the flour, baking powder, and salt together into a medium bowl and set aside.
  - In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
  - In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
  - Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
  - Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
  - Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.The dough will look very loose, but it will harden in the refrigerator. '''Refrigerate for 6 hours or overnight.'''
  - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  - Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.  DO NOT OVERBAKE - these are best when a bit chewy.
  - Remove from the oven and let cool slightly before removing from the pans and serving.
  - The cookies can be stored in an airtight container for up to 3 days.

tags: vegetarian, bake-sale