cookie disaster of the year


Well, maybe not the year, but definitely the cookie disaster of my kitchen so far. These black forest chocolate cookies from Baked: New Frontiers in Baking seemed like the perfect thing to make for my girl’s day with the lovely ladies of my family. John isn’t the most adventurous eater so I was excited for the opportunity to bake for some different palates. And these are chocolate cookies with semi-sweet and white chocolate chips and dried cherries. So much chocolate! Perfect for girl’s day. Apparently these cookies were not interested in attending.

I was very meticulous in following the directions, packing the flour down so I was sure to have the exact 3/4 cups and the cookies would be perfect. After refrigerating for an entire night, I eagerly put them in the oven, pulled them out 10-12 minutes later, and completely flat, flatter-than-pancakes flat. So flat, that even after letting them set a little, I still couldn’t get them off the stoneware pan (that I bake all my cookies on) without this happening:

a cookie bulldozed by a spatula

a cookie bulldozed by a spatula

I have no idea what would cause this to happen! Any ideas? What did I do wrong? An aunt suggested that maybe it was too humid for baking, but it’s not like I had a window open. Could that really make your cookies flatter than Kansas? Out of three batches baked, I was able to get three cookies from pan to cooling rack still looking like a cookie. John and I sampled them and they were very good, except I wasn’t keen on the cherries. I’ll probably leave them out next time. Here’s the recipe just in case you want to give it a go. Maybe you can figure out what went wrong with my batch.

Black Forest Chocolate Cookies from Baked: New Frontiers in Baking


  • 3/4 cups of all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 16 oz dark chocolate, coarsely chopped
  • 10 Tblspunsalted butter, cut into 1-inch pieces
  • 6 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 Tblsp pure vanilla extract
  • 1 cup (6 oz) semisweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup (6 oz) dried cherries


  1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
  2. 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.
  3. 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.
  4. Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
  5. Add the flour mixture and mix on low until just combined about 10 seconds. Do not overmix.
  6. 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.
  7. Preheat the over to 375 degrees F. Line two baking sheets with parchment paper.
  8. Drop the dough by rounded tablespoons onto the prepared baking sheets about 1 inch apart. Bake for 10-12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks. 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.


2 Responses to “cookie disaster of the year”

  1. 1 mountainsofbooks

    I hate it when that happens. I made a Black Forest cake once and it didn’t quite turn out as planned.

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