Description
Black Forest Cookies combine the rich flavors of chocolate and cherries, inspired by the classic Black Forest cake, into a delightful and indulgent treat. These cookies feature a soft, fudgy chocolate base studded with sweet maraschino cherries and creamy white chocolate chips, offering a perfect balance of sweetness and texture.
Ingredients
Units
Scale
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (175g) maraschino cherries, drained, patted dry, and chopped
- 1 cup (170g) white chocolate chips
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Prepare the Cherries:
- Drain the maraschino cherries thoroughly and pat them dry with paper towels to remove excess moisture.
- Chop the cherries into small pieces and set aside.
- Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure tender cookies.
- Fold in Mix-Ins:
- Gently fold in the chopped maraschino cherries, white chocolate chips, and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour. Chilling helps prevent the cookies from spreading too much during baking.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- Portion the Dough:
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Variations: For added texture, consider incorporating chopped nuts such as pecans or walnuts into the dough.
- Fresh Cherries: If using fresh cherries, ensure they are pitted and chopped, and pat them dry thoroughly to minimize excess moisture.