Black Forest Cookies

While filming a segment on the Food Network's upcoming new show, The Kitchen, I demonstrated by Chocolate-Dried Cherry Bread Pudding. Host, Sunny Anderson, said it tasted like German Chocolate Cake. So when I stumbled upon her German Chocolate Chip Cookie recipe online, I thought it would be fun to adapt the recipe into a new flavor--using dried cherries and a brandy glaze. 

Sunny's recipe is an embellished version of the classic Toll House chocolate chip, and my Black Forest Cookie recipe is as well. While there are a great many ways to make a double chocolate chip cookie, and even more ways to doctor them up, keeping your base drop cookie batter classic is the way to go. Consider this a grown-up take on America's favorite, and the perfect addition to your holiday cookie tin or New Year's Eve celebration.

Black Forest Cookies

2 sticks butter, softened

1 cup light brown sugar

1 cup granulated sugar

1 tablespoon Brandy

2 large eggs, beaten

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa, such as Hershey's

1 teaspoon baking soda

Pinch salt

1 cup semisweet chocolate chips

1 – 1 ½ cup dried cherries

Brandy Glaze

1 cup confectioner's sugar

2 tablespoons Brandy

Directions

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, brandy, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips and cherries.

Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool completely.

For the glaze, Whisk together and add more brandy, 1 teaspoon at a time, until consistency of yogurt. Drizzle over cookies.

If you make either versions of these cookies and love them as much as I do, give Sunny a shout-out on Twitter!