What could be better than combining the rich, fudgy goodness of chocolate with the sweet-tart burst of cherries? These Black Forest Cookies are a dreamy dessert inspired by the classic cake but in a handheld, chewy cookie form. Perfect for holidays, celebrations, or simply when you’re craving something decadent, these cookies will become a favorite in no time! Let’s dive right into the recipe.
Ingredients for Black Forest Cookies
Here’s everything you’ll need to make these delightful cookies:
- 1 cup (120g) all-purpose flour – The base of your cookies; it creates the structure. Be sure to measure accurately for the perfect texture.
- 1/2 cup (50g) cocoa powder – Adds a deep, rich chocolate flavor. Use Dutch-processed cocoa for an intense color and smooth taste.
- 1/2 teaspoon baking soda – Gives the cookies just the right amount of lift.
- 1/4 teaspoon salt – Balances out the sweetness and enhances the flavors.
- 1/2 cup (115g) unsalted butter, softened – Butter ensures a tender and chewy texture. Let it come to room temperature before using.
- 1/2 cup (100g) granulated sugar – For sweetness and that slight cookie crunch.
- 1/2 cup (100g) brown sugar – Adds moisture and a hint of caramel flavor.
- 1 large egg – Helps bind the ingredients and provides structure.
- 1 teaspoon vanilla extract – Enhances the chocolate and cherry flavors.
- 1/2 cup (90g) dark chocolate chips – Adds bursts of melted chocolate in every bite.
- 1/2 cup (90g) milk chocolate chips – For a sweet contrast to the darker chocolate.
- 1/2 cup (100g) maraschino cherries, halved and patted dry – The star ingredient! Patting them dry prevents excess moisture in the cookies.
Prep Tip: Pre-measure and chop your cherries in advance so you can mix them into the dough easily without breaking the flow.
How to Make Black Forest Cookies
Here’s how to bring these luscious cookies to life:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Step 2: Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures everything is evenly combined and ready to go.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air into the dough for a better texture.
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 6: Fold in Chocolate Chips and Cherries
Gently fold in the dark chocolate chips, milk chocolate chips, and prepared cherries. Be careful not to overmix, as the cherries are delicate.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set but the centers look slightly soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Trust me, they’re worth the wait!
Equipment Needed
- Mixing bowls (medium and large)
- Hand or stand mixer
- Whisk
- Rubber spatula
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Cooling rack
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Yes, you can! Just be sure to pit and chop the cherries, then pat them dry thoroughly to avoid excess moisture, which can affect the dough.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your other ingredients are also gluten-free.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Can I use white chocolate chips instead?
Of course! White chocolate chips pair wonderfully with the cherries and give the cookies a sweeter flavor profile.
What if I don’t have cocoa powder?
If you’re out of cocoa powder, you can substitute it with an equal amount of melted dark chocolate. Adjust the butter slightly to maintain the right consistency.
How do I know when the cookies are done?
The edges should be set, but the centers will look soft. They’ll firm up as they cool on the baking sheet.
Can I make the dough ahead of time?
Yes, you can! Refrigerate the dough for up to 24 hours or freeze it for later use. Let the dough come to room temperature before baking.
Conclusion
I hope you loved this recipe for Black Forest Cookies as much as I do! These chocolate-cherry treats are the perfect indulgence for any occasion. Don’t forget to share this recipe with your friends on Facebook or save it to Pinterest for later. Happy baking! 🍒🍫
