These black forest cookies are a thick and fudgy cookie loaded with chocolate chips and cherries. With real chocolate in the dough, you know these are good!
For best results, always weigh ingredients where a weight is provided
Equipment
Stand mixer or electric mixer and bowl
¼ cup cookie scoop (optional)
large baking sheet
Instructions
Preheat the oven to 180C (160C fan forced) / 350F. Line 2 large baking sheets with baking paper.
If you haven't already, melt the chocolate in a small bowl in the microwave in 30 second bursts, stirring well between each. Set aside.
Make sure to drain and dry the cherries with paper towel to soak up extra moisture. Chop them into quarters. Set aside.
In a large bowl with electric beater or in the bowl of a stand mixer, beat together the butter and sugar until lightened and creamy. Scrape down the sides of the bowl as necessary.
Add the egg and beat well. Scrape down the sides as necessary.
Add the vanilla and melted chocolate and beat through just to combine.
Add the flour, cocoa, baking soda and salt, sifting anything that has lumps.
Pulse a few times until it stops puffing up, then beat on low until almost combined.
Set aside a small handful of each of the chocolate chips and the cherry pieces then add the rest to the dough. Mix until the dough fully comes together. It will be a little sticky.
Roll approximately ¼ cup of dough into balls (about the size of a golf ball. I scoop using a ¼ cup cookie scoop, then roll them to smooth the dough out). Place the cookie dough balls 2 inches apart on the prepared baking sheet.
Dot the tops with the reserved chocolate chips and cherries (3-5 pieces on each) then press a little on the top (don’t flatten them).
Bake for around 14 minutes until outside looks dry and a little bit cracked. Remove from oven and let them rest at least 5 minutes before using a flat spatula to transfer them to a wire rack.
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Notes
I find 14 minutes in my oven is perfect but all ovens vary. Test one or two first, take them out, let them cool for at least 10 minutes before breaking open to see if the inside is cooked through as they will continue to carry-on cook while they’re still hot.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.