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Black Forest Cookies Recipe

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★★★★★

4.6 from 99 reviews

Delight in the rich and indulgent flavors of Black Forest Cookies, combining the deep cocoa essence of the dough with bursts of fresh cherries and a mix of white and semi-sweet chocolate chips. These soft, chewy cookies are a perfect balance of fruity sweetness and chocolate decadence, reminiscent of the classic Black Forest cake but in cookie form.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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)

Add-ins

  • 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

  1. Prepare butter and cherries: Melt the butter in the microwave and let it cool for 10-15 minutes until it reaches room temperature. Meanwhile, wash, pit, and cut fresh cherries into small quarters.
  2. Preheat oven: Set the oven to 350°F (175°C) and line two cookie sheets with parchment paper, setting them aside.
  3. Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
  4. Mix wet ingredients: In a large bowl, combine the cooled melted butter, brown sugar, white granulated sugar, vanilla extract, and eggs. Use a rubber spatula or spatula to mix until the batter is smooth and uniform.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture and stir until well combined, forming a soft dough.
  6. Add chocolate chips and cherries: Fold in the white chocolate chips, semisweet chocolate chips, and the prepared fresh cherry quarters evenly throughout the dough.
  7. Scoop dough: Using a large cookie scoop (about 3 oz), portion the dough onto the prepared cookie sheets, placing six dough balls per sheet to allow space for spreading.
  8. Bake cookies: Bake one cookie sheet at a time in the preheated oven for 13-15 minutes. When cookies are done baking and still warm, top with additional white and semi-sweet chocolate chips to melt slightly on top for extra flavor and presentation.
  9. Cool cookies: Let the cookies rest on the hot baking sheet for 10 minutes to set. Then transfer them to a cooling rack to cool completely before serving.

Notes

  • Ensure the butter is cooled after melting to prevent cooking the eggs when mixed.
  • Room temperature eggs help create a smooth batter and better texture.
  • Use fresh ripe cherries for the best flavor; frozen cherries may release too much moisture and affect the cookie texture.
  • Baking one sheet at a time ensures even baking and proper heat circulation.
  • Adding extra chocolate chips on top while warm creates an appealing melty finish.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Black Forest Cookies, chocolate cherry cookies, white chocolate cookies, cocoa cookies, baked cookies, cherry chocolate dessert

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