Introduction

Black Forest Cookies combine the rich flavors of cocoa, white and semisweet chocolate, and fresh cherries for a decadent treat. These chewy cookies offer a delightful twist on the classic Black Forest dessert, perfect for any chocolate and cherry lover.

A close-up view of two thick, round dark chocolate cookies on a white marbled surface, each cookie featuring a rich, textured dark brown base dotted generously with smooth, glossy white, milk, and dark chocolate chips. One cookie is whole, while the other is broken into two parts, revealing a soft, moist interior with visible pieces of melted chocolate and a hint of red cherry filling inside. The cookies appear soft and chewy, with slightly cracked tops. Surrounding them on the surface are a few fresh, bright red cherries with green stems, adding a pop of color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (for best results use Dutch process cocoa powder)
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 (packed, light or dark)
3/4 cup white granulated sugar
1 tsp pure vanilla extract
2 large eggs (room temperature)
1 cup white chocolate chips (plus more to top the cookies)
1/2 cup semisweet chocolate chips (plus more to top the cookies)
1 cup fresh cherries (washed, pitted, and cut into quarters)

Instructions

Step 1: Melt the butter in the microwave and let it cool to room temperature, about 10-15 minutes. Meanwhile, wash, pit, and quarter the fresh cherries.
Step 2: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, combine the melted butter, brown sugar, white sugar, vanilla extract, and eggs. Mix with a rubber spatula until smooth and fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft.
Step 6: Fold in the white chocolate chips, semisweet chocolate chips, and fresh cherries gently to distribute evenly.
Step 7: Using a large cookie scoop (about 3 oz), portion the dough onto the prepared cookie sheets, placing around 6 dough balls per sheet.
Step 8: Bake one sheet at a time for 13-15 minutes. While the cookies are still warm, press a few extra white and semisweet chocolate chips onto the tops for extra gooeyness.
Step 9: Let the cookies rest on the hot pan for 10 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For best results, use Dutch process cocoa powder—it has a smoother, less bitter flavor.
Ensure cherries are patted dry to avoid adding too much moisture to the dough, which can affect baking.
Try substituting dried cherries if fresh are not available, but reduce added sugar slightly since dried fruit is sweeter.
If you prefer a nuttier flavor, add 1/2 cup chopped toasted almonds or pecans to the dough.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a microwave for 10-15 seconds or warm in a low oven to restore softness.

How to Serve

A close-up of a broken chocolate cookie showing rich dark brown layers studded with both white and dark chocolate chips, some partially melted to reveal gooey textures; inside the broken part, a glossy, deep red cherry filling is visible, adding a juicy contrast to the thick, soft cookie dough. The cookie sits on a white marbled surface with whole red cherries scattered around, their bright red skin smooth and shiny near the cookie’s edges. Another whole cookie with the same chips is partially visible on the upper right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute frozen cherries for fresh in this recipe?

Frozen cherries can be used, but be sure to thaw and drain them well to avoid excess moisture in the dough, which might make the cookies too soft or cause spreading.

Why is my cookie dough soft and sticky?

This dough should be soft due to the melted butter and fresh cherries. Chill the dough briefly before scooping if it’s too sticky to handle, and use a large scoop to maintain cookie shape during baking.