Introduction

These Black Forest Cookies combine rich cocoa, sweet white and semisweet chocolate chips, and juicy fresh cherries for a decadent treat. Inspired by the classic Black Forest cake, these cookies offer a perfect balance of chocolate and fruit in every bite.

Two round dark brown chocolate cookies with a rough texture are placed on a white marbled surface. Each cookie has white and dark chocolate chips scattered on top, with one cookie broken in half showing a soft, gooey, and moist inside with bits of red cherry mixed with melted chocolate. Around the cookies, there are several fresh bright red cherries with green stems, adding color contrast. The overall look is rich and delicious, focusing on the dark chocolate and cherry combination. 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 process)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
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)
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. 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 until well combined. Set aside.
Step 4: In a large bowl, mix the melted butter, brown sugar, white sugar, vanilla extract, and eggs using a rubber spatula until the mixture is smooth and uniform.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined into a soft dough.
Step 6: Fold in the white chocolate chips, semisweet chocolate chips, and fresh cherries evenly throughout the dough.
Step 7: Using a large cookie scoop (about 3 oz), portion the dough into balls and place 6 on each prepared cookie sheet.
Step 8: Bake one sheet at a time for 13-15 minutes. When cookies are warm, press extra white and semisweet chocolate chips on top for added chocolatey goodness.
Step 9: Let the cookies cool on the hot pan for 10 minutes before transferring them to a cooling rack to finish cooling completely.

Tips & Variations

For a richer chocolate flavor, use Dutch process cocoa powder as recommended.
Substitute fresh cherries with frozen ones if fresh are unavailable; just thaw and drain excess moisture before adding.
Try adding a splash of almond extract along with vanilla for a subtle nutty twist.
Use a smaller scoop for bite-sized cookies and reduce baking time to 10-12 minutes.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. To refresh, warm briefly in the microwave for a soft, melty texture.

How to Serve

The image shows three thick, dark chocolate cookies on a white marbled surface, each studded with white chocolate and dark chocolate chips that create a bumpy texture on top, along with visible chunks of dark red cherries embedded in the cookie dough. Two shiny red cherries with green stems lie close to the cookies, adding a fresh contrast. The cookies have an uneven, slightly cracked surface showing their rich, dense texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries. Make sure to thaw and drain them well to avoid excess moisture, which can affect dough consistency.

Why should the butter be melted and cooled?

Melting the butter helps create a chewy texture while cooling it prevents the eggs from cooking when mixed, ensuring a smooth dough.