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Black Forest Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/black-forest-cookies-recipe/