Black Forest Cookies Recipe
These soft chocolate cookies have all the flavors you love about Black Forest cake without the hassle of baking and stacking cake layers-- rich chocolate flavor, sweet maraschino cherry pieces, and creamy white chocolate chips. You can also use fresh cherries when they're in season!
Servings: 22 cookies
Ingredients
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 6 ounces (170g) maraschino cherries1 finely chopped and squeezed dry2; about 1 cup before chopped
- ½ cup (85g) white chocolate chips3 chopped
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- In a medium size bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the white chocolate chips and chopped cherries and continue mixing until evenly dispersed. Cover the dough and refrigerate for at least 1 hour and up to 3 days.
- When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 12-14 minutes, or until edges are set and center is no longer shiny. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
Notes
- Maraschino cherries: this will be about 1 cup before chopped. You can also use fresh Bing cherries, de-stemmed, pitted, and chopped. Do not use frozen cherries.
- Squeeze dry: maraschino cherries are very wet. Too much moisture in these cookies will make them much cakier than intended and possibly too wet to store safely. I like to let my chopped cherries drain through a mesh sieve and then use a paper towel or dark colored kitchen towel to squeeze them as dry as possible before adding them to my cookie dough.
- White chocolate chips: you can substitute chocolate chips for coarsely chopped white chocolate from a bar. You will want 4 ounces.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
