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Black Forest Cookies
Indulge in these irresistible Black Forest cookies that combine rich chocolate with tart cherries for a bakery-quality treat you can make at home. Perfect for holiday cookie exchanges, afternoon tea, or midnight snack cravings!
Servings: 24 cookies
Calories: 221kcal
Ingredients
- 1 ½ cup all-purpose flour
- 1 ½ cup sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter
- ⅔ cup cocoa powder not Dutch process
- 2 eggs
- 1 teaspoon chocolate extract
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup dried tart cherries 1.5 ounces
- ½ granulated sugar
- ½ to 1 cup sifted powdered sugar
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together flour, sugar, baking powder and salt together in a bowl.
- Melt butter in a second small bowl in a microwave or a small saucepan over low heat. Add cocoa to melted butter, whisking until smooth. Stir in the eggs, chocolate and vanilla extracts, fully blending in each one before adding the next.
- Stir chocolate mixture into flour mixture just until combined. Fold chocolate chips and cherries into the dough until evenly distributed.
- Shape into generous 2-inch balls using a cookie scoop or a heaping tablespoon measure. Roll balls in granulated sugar, then roll balls in powdered sugar (use lots of powdered sugar).
- Place on prepared baking sheets, spacing 2 inches apart. Bake for 12 – 14 minutes or until cookies are cracked, yet still soft, do not overbake. (The look a bit uncooked even when they're done.) Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Notes
- These cookies should look slightly underdone when you remove them from the oven. The centers will continue to set as they cool. Look for cracked tops and set edges, even if the center appears a bit soft.
- Let the cookies cool on the baking sheet for the full 5 minutes before transferring. They're very soft when hot and need this time to set up properly.
- Don't skip either sugar coating step! The granulated sugar helps the powdered sugar adhere better and creates that perfect crackle effect.
- Natural cocoa powder (not Dutch-processed) works best in this recipe as it reacts with the baking powder.
Nutrition
Serving: 1cookie | Calories: 221kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 111mg | Potassium: 71mg | Fiber: 2g | Sugar: 26g | Vitamin A: 323IU | Calcium: 33mg | Iron: 1mg