Black Forest Cookies Recipe

Introduction

Black Forest Cookies bring the classic flavors of black forest cake into a soft, chewy cookie. These chocolate cookies feature fresh cherries, white chocolate chips, and semisweet chocolate chips for a rich and fruity treat that’s perfect for cherry season.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch process)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, melted and cooled
• 3/4 cup brown sugar (light or dark, packed)
• 3/4 cup white granulated sugar
• 1 tsp pure vanilla extract
• 2 large eggs, at room temperature
• 1 cup white chocolate chips (plus extra for topping)
• 1/2 cup semisweet chocolate chips (plus extra for topping)
• 1 cup fresh cherries, washed, pitted, and cut into quarters

Instructions

1. Step 1: Melt the butter in the microwave and let it cool for 10-15 minutes until it reaches room temperature. Prepare the cherries by washing, pitting, and cutting them into small quarters.
2. Step 2: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
3. Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
4. Step 4: In a large bowl, combine the melted butter, brown sugar, granulated sugar, vanilla extract, and eggs. Stir with a rubber spatula until the mixture is smooth and well combined.
5. Step 5: Add the dry ingredients to the wet ingredients and mix gently until just combined. The dough will be soft. Fold in the white chocolate chips, semisweet chocolate chips, and fresh cherries until evenly distributed.
6. Step 6: Using a large cookie scoop (about 3 oz), scoop the dough onto the prepared cookie sheets. Place 6 dough balls on each sheet to allow room for spreading.
7. Step 7: Bake one cookie sheet at a time for 13-15 minutes, until the edges are set but the centers remain soft. While the cookies are still warm, press extra white and semisweet chocolate chips on top.
8. Step 8: Let the cookies rest on the hot pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For best results, spoon and level your flour instead of scooping directly to avoid compacting and drying out the cookies.
• If your cookies spread too much, make sure your butter is at room temperature (not warm) and consider adding 2 extra tablespoons of flour.
• Use fresh or thawed frozen cherries for juicier flavor; maraschino cherries can be used if well drained and dried but avoid cherry pie filling.
• Try dark chocolate chips instead of semisweet for a richer chocolate flavor, but avoid milk chocolate as it can make the cookies too sweet.
• For smaller cookies, use a 1 oz scoop and bake for 8-11 minutes. Note they will be less chewy.

Storage

Store cooled Black Forest Cookies in an airtight container at room temperature for up to 5 days. To freeze, place the cookies in an airtight container and freeze for up to 30 days. Thaw at room temperature for 1-2 hours before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these into smaller cookies?

Yes, using a smaller scoop (about 1 oz) will yield smaller cookies. They will bake faster (8-11 minutes) and be less chewy but still delicious.

Can the cookie dough balls be frozen?

Absolutely. Store the shaped dough balls in an airtight container or wrapped tightly in plastic wrap and freeze for up to 30 days. Thaw completely before baking as directed.

Can I chill the cookie dough overnight?

Yes, you can chill the cookie dough balls overnight. Let them come to room temperature before baking for the best texture and spread.

Black Forest Cookies Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

These Black Forest Cookies combine the rich flavors of chocolate with pockets of fresh cherries, white chocolate chips, and semisweet chocolate chips in soft, chewy cookies with crisp edges. Inspired by the classic Black Forest cake, these cookies capture the essence of the dessert in a portable, easy-to-make treat perfect for cherry season or any time you crave a decadent chocolate-cherry bite.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 18 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups All-purpose flour
• 1/2 cup Unsweetened cocoa powder (preferably Dutch process)
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt

Wet Ingredients

• 1 cup Unsalted butter, melted and cooled to room temperature
• 3/4 cup Brown sugar, packed (light or dark)
• 3/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 2 Large eggs, room temperature

Add-ins

• 1 cup White chocolate chips (plus extra for topping)
• 1/2 cup Semisweet chocolate chips (plus extra for topping)
• 1 cup Fresh cherries, washed, pitted, and cut into quarters

Instructions

1. Prepare Ingredients: Melt the butter in the microwave and allow it to cool to room temperature for about 10-15 minutes. Wash, pit, and quarter the fresh cherries.
2. Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
4. Mix Wet Ingredients: In a large bowl, combine the melted and cooled butter, brown sugar, white granulated sugar, vanilla extract, and eggs. Use a rubber spatula to mix until the mixture is smooth and homogenous.
5. Combine Mixtures and Add Add-ins: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined into a soft dough. Gently fold in the white chocolate chips, semisweet chocolate chips, and fresh cherry quarters until evenly distributed.
6. Scoop Dough: Using a 3 oz cookie scoop (or large ice cream scoop), portion the dough onto the prepared cookie sheets, placing 6 cookie dough balls per sheet to allow for spreading.
7. Bake Cookies: Bake one cookie sheet at a time in the preheated oven for 13-15 minutes, until the cookie edges are set but the centers remain soft. Immediately after removing from the oven, top each cookie with additional white and semisweet chocolate chips while still warm.
8. Cool: Let the cookies rest on the hot pan for 10 minutes to set further, then transfer them to a wire rack to cool completely before serving.

Notes

• For accurate measuring of flour, spoon and level or use a kitchen scale to avoid compacted flour which can affect cookie texture and spread.
• If baking at high altitude, add an extra 2 tablespoons of flour to prevent excessive spreading.
• Let dairy ingredients, especially butter and eggs, sit at room temperature for about 2 hours before baking for better incorporation and texture.
• You can substitute frozen cherries by thawing them fully, or use drained maraschino cherries dried well; do not use cherry pie filling.
• If cookie dough is too wet and difficult to handle, refrigerate briefly, but be cautious not to overchill to the point of hardness.
• Cookies can be frozen for up to 30 days in airtight containers; thaw dough before baking for best results.

Keywords: Black Forest Cookies, chocolate cherry cookies, chewy chocolate cookies, fresh cherry cookies, white chocolate chip cookies, baking, dessert cookies