Black Forest Cookies

• 8 ounces, weight Semisweet Chocolate, Chopped
• 1/2 cups Unsalted Butter, Cut Into Pieces
• 1 cup Flour
• 2 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Sugar
• 1/4 cups Packed Brown Sugar
• 2 whole Large Eggs
• 1-1/2 cup Semisweet Chocolate Chips
• 1-1/2 cup Dried Cherries

1. Place chopped chocolate in a microwave-safe bowl and heat in 45-second intervals, stirring until completely melted and smooth. Add butter and stir until melted and mixture is glossy; set aside to cool slightly.
2. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Place chocolate mixture in a large bowl and whisk in both sugars, then eggs, until smooth. Whisk in flour mixture just until combined. Fold in chocolate chips and dried cherries; cover dough with plastic wrap and refrigerate 30 minutes or until firm.
3. Preheat oven to 350u0b0F and line 2 baking sheets with silicone mats or parchment paper. Using 1 level tablespoonful of dough per cookie, roll dough into balls and place 2 inches apart on baking sheets. Bake cookies for 6 minutes, then rotate sheets and bake until edges are firm, 5 to 7 minutes more. Cool 1 minute on baking sheets, then transfer cookies to a wire rack and cool completely.
4. Store in an airtight container up to 3 days.
5. Yields 70 cookies.

weight semisweet chocolate, unsalted butter, flour, cocoa, baking powder, salt, sugar, ubc, eggs, chocolate chips, dried cherries

Taken from tastykitchen.com/recipes/desserts/black-forest-cookies/ (may not work)