Black Forest Cookies Recipe
Delight in these indulgent Black Forest Cookies featuring a rich cocoa-flavored dough studded with luscious white and semisweet chocolate chips and fresh cherries, all baked to perfection for a soft, chewy texture with melty chocolate toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes per batch
- Total Time: 40 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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)
- 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 for topping)
- 1/2 cup Semisweet chocolate chips (plus more for topping)
- 1 cup Fresh cherries (washed, pitted, and quartered)
Instructions
- Prepare: Melt the butter in the microwave and allow it to cool for 10-15 minutes until it reaches room temperature. Wash, pit, and cut the fresh cherries into small quarters. Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside this dry mixture.
- Mix Wet Ingredients: In a large bowl, combine the melted butter, brown sugar, granulated sugar, and pure vanilla extract. Add the eggs to the mixture and use a rubber spatula to stir everything until you achieve a smooth, uniform batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until combined into a soft dough. Then, fold in the white chocolate chips, semisweet chocolate chips, and quartered fresh cherries evenly throughout the dough.
- Scoop Dough: Using a large cookie scoop (approximately 3 ounces), scoop the dough onto the prepared cookie sheets, spacing 6 scoops per sheet to allow for spreading.
- Bake: Place one cookie sheet at a time into the preheated oven. Bake each batch for 13-15 minutes until the cookies have set but remain soft in the center. Immediately after removing from the oven, top the warm cookies with additional white and semisweet chocolate chips to melt slightly.
- Cool: Allow the cookies to sit on the hot baking sheet for 10 minutes to set. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- For best results, use Dutch process cocoa powder for a richer flavor and smoother texture.
- Ensure the butter has fully cooled to room temperature before mixing to prevent cooking the eggs.
- Fresh cherries add a juicy, slight tartness that balances the sweetness of the chocolate; pitted and quartered cherries work best.
- Use a large scoop to get thick, chewy cookies with generous chunks of cherries and chocolate.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
Keywords: Black Forest Cookies, cherry chocolate cookies, cocoa cookies, white chocolate chip cookies, semisweet chocolate chips, fresh cherry desserts
Find it online: https://dailysimplerecipe.com/black-forest-cookies-recipe/
