Introduction

These Black Forest Cookies combine rich cocoa, chunks of fresh cherries, and a mix of white and semisweet chocolate chips for a decadent treat. Soft, chewy, and bursting with flavor, they bring the classic Black Forest cake into cookie form for an easy, irresistible dessert.

A close-up view of a thick, round chocolate cookie broken into two pieces on a white marbled surface, showing a rich, dark brown dough base filled with a mix of glossy dark and creamy white chocolate chips scattered unevenly on the rough, slightly cracked texture. Some melted red cherry pieces are visible within the cookie, adding a subtle red contrast. The cookie has a soft, chewy look with uneven edges and melted chocolate giving a shiny, gooey feel in parts. A few crumbs and small bits of cherry dot the marbled surface nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch processed)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter, melted and cooled
3/4 cup packed brown sugar (light or dark)
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

Step 1: Melt the butter in the microwave and let it cool to room temperature, about 10-15 minutes. Meanwhile, prepare the cherries by washing, pitting, and cutting them into small quarters.
Step 2: Preheat your 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 this dry mixture aside.
Step 4: In a large bowl, combine the melted butter, brown sugar, white sugar, vanilla extract, and eggs. Stir with a rubber spatula until the mixture is smooth and well combined.
Step 5: Gradually add the dry ingredients to the wet mixture and fold 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 them evenly without breaking up the fruit.
Step 7: Using a large cookie scoop (about 3 oz), scoop the dough onto the prepared cookie sheets, placing six dough balls per sheet for enough space to spread.
Step 8: Bake one tray at a time for 13-15 minutes. While the cookies are still warm, press additional white and semisweet chocolate chips on top.
Step 9: Allow the cookies to rest on the hot pan for 10 minutes after baking, then transfer them to a wire rack to cool completely.

Tips & Variations

For softer cookies, slightly underbake and allow them to finish cooking on the hot pan.
Use frozen cherries if fresh are unavailable, but thaw and drain excess liquid to avoid soggy dough.
Substitute dark chocolate chips for a richer flavor if preferred.
Add a teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

Black Forest Cookies Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries can be used but make sure to thaw and drain them well to remove excess moisture, which can affect the dough consistency.

How do I prevent the cherries from bleeding into the dough?

Toss the cherry pieces lightly with a little flour before folding them into the dough. This helps absorb excess juice and keeps the dough from becoming too wet.