Black Forest Cookies

4.96 from 22 votes

These black forest cookies are a chewy chocolate cookie. They have chocolate chips, white chocolate chips, and fresh cherries. They are a no mixer and a no chill recipe.

Prep Time20

Cook Time14

Total Time34

Servings: Large cookies

Calories: 303kcal

Author: Stephanie Rutherford

Ingredients

2 ¼ cups All-purpose flour
½ cup Unsweetened cocoa powder for best results use dutch process cocoa powder
½ teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
1 cup Unsalted butter melted and cooled
¾ cup Brown sugar packed light or dark
¾ cup White granulated sugar
1 teaspoon Pure vanilla extract
2 Large eggs room temperature
1 cup White chocolate chips Plus more to top the cookies
½ cup Semisweet chocolate chips Plus more to top the cookies
1 cup Fresh cherries Washed, pitted, and cut into quarters

US Customary - Metric

Instructions

Melt the butter in the microwave and let it chill for 10-15 minutes until it is room temperature. Prepare the cherries and cut them into small quarters.
1 cup Unsalted butter, 1 cup Fresh cherries
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
In a medium bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2 ¼ cups All-purpose flour, ½ cup Unsweetened cocoa powder, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
In a large bowl, add melted butter, brown sugar, sugar, vanilla, and eggs. Use a rubber spatula to mix until smooth.
1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add in the dry ingredients and mix until combined. It will be a soft dough. Add the white chocolate chips, chocolate chips, and fresh cherries.
1 cup White chocolate chips, ½ cup Semisweet chocolate chips, 1 cup Fresh cherries
Use a large cookie scoop (3oz cookie scoop) to scoop the dough. Place 6 cookie dough balls per cookie sheet.
Bake one cookie sheet at a time. Bake for 13-15 minutes. While warm, top with extra chocolate chips and white chocolate chips.
Let the cookie sit on hot pan for 10 minutes. Then, transfer to a cooling rack to cool.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition