Black Forest Cookies

Black Forest Cake is one of those classics... all the flavours just work together: rich chocolate cake, whipped cream and sweet cherries. Well, we don't always have time to make a cake, but I think it's easy enough to find time for a quick batch of cookies - am I right? I turned this classic concept into Black Forest Cookies and I have no regrets! The cookie is extra rich and fudgy with melted dark chocolate AND cocoa powder in the dough, white chocolate chunks and dried cherries. Just wait until you try them!

WHY YOU WILL LOVE THIS RECIPE

• Rich chocolate cookie - there's melted unsweetened chocolate AND cocoa powder in the cookie dough, so you can image how intensely chocolaty these cookies are!

• Fudgy cookie texture - all the chocolate in the dough combined with a technique similar to a brownie recipe means that these cookies are extra fudgy.

• White chocolate chunks - you can use white chocolate chips or chunks chopped from a bar to mimic the creamy dairy flavours from whipped cream on a classic Black Forest Cake.

• Dark chocolate chunk cookies - I couldn't help but use dark chocolate chunks too - just like the chocolate shavings on the classic cake. We are staying true to the theme!

INGREDIENTS FOR BLACK FOREST COOKIES

• Unsalted butter - you will melt butter with the chocolate for this recipe so you don't need to bring it to room temperature - you can use it straight from the fridge.

• Unsweetened chocolate - pure unsweetened chocolate is what you'll need for this recipe. You can also use 90% cocoa solids and 85% cocoa dark chocolate, but any less and the cookies will spread too much and be too sweet.

• Granulated sugar - this recipe uses simple white granulated sugar to keep them fudgy.

• Pure vanilla extract - vanilla will elevate the butterscotch flavour and it is really important in this recipe. I like this Madagascar Bourbon Vanilla extract.

• All purpose flour - regular unbleached all-purpose flour makes the best cookies with a chewy texture.

• Cocoa powder - It's worth it to have good cocoa powder for these cookies! It's the main flavour and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe.

• Honey - honey will keep these cookies soft and fudgy in the middle.

• Salt - don't leave out the salt! It really elevates the chocolate taste and balances the sweetness.

• Dark chocolate chunks - I use 70% chocolate for a rich chocolate taste to balance the sweetness of the white chocolate. You can chop it up from a bar of chocolate or use these 63% dark chocolate chips

• Pure white chocolate - use high quality white chocolate from discs or bars and chop it up into chunks. Chocolate chips will be fine too, but they tend to have a higher sugar content and can burn easily.

• Dried cherries - if you can find dried sour cherries, bonus! They are so flavourful. If they are very large, you can chop them in half.

STEP BY STEP INSTRUCTIONS

• STEP 1). Melt chocolate and butter. Combine unsweetened chocolate, butter and honey in a small saucepan and stir over very low heat until melted and smooth. Set aside to cool completely.

• STEP 2). Beat eggs and sugar. Place eggs and vanilla in the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed for about 30 seconds. Gradually stream in sugar and then beat on high speed for 3-5 minutes, until pale, thick and almost tripled in volume. The mixture should fall back on itself in ribbons. Mix in salt.

• STEP 3). Sift dry ingredients. Sift flour, cocoa powder and baking soda into a medium bowl and whisk to blend evenly.

• STEP 4). Add melted chocolate. Turn mixer to low speed and slowly add cooled melted chocolate mixture. Mix until evenly combined.

• STEP 5). Add dry ingredients. Add flour mixture and mix on low until blended, then fold in chocolate chunks and dried cherries. Cover the bowl and place it in the fridge and chill for just 15-20 minutes. Any longer and the dough will be too firm to scoop, but no chilling will leave the mixture too soft for them to hold their shape while baking.

• STEP 6). Chill. Cover the bowl and place it in the fridge and chill for just 15-20 minutes. Any longer and the dough will be too firm to scoop, but no chilling will leave the mixture too soft for them to hold their shape while baking.

• STEP 7). Scoop and Bake. When the mixture is thick and fudge-like, scoop or spoon generous 2-tablespoon portions of dough onto prepared baking trays, spacing them 2 inches apart. Or, for a smoother look, roll dough into smooth balls. Bake for 10-12 minutes, until cracked and set at the surface but significantly soft in the middle - at this point they will still definitely look under-baked, but they will set up further as they cool and leave you with fudgy-centered cookies.

TIPS FOR MAKING THE BEST DOUBLE CHOCOLATE CHUNK COOKIES

• Use chocolate chunks instead of chips - if you like the melty "puddle" effect of the dark chocolate, then get you favourite dark chocolate bar or block and chop it up into rough chunks

• Chill the dough - giving this dough time to sit in the fridge will help the chocolate set up for a firmer texture and let's the flour hydrate. This produces a thicker, chewier texture.

• Measure the flour accurately to ensure you get the right texture. Too much flour will makes them dry and crumbly, and too little will cause them to spread excessively.

• Use a trigger-release ice cream scoop to portion these cookies for even baking and roll the dough portions into smooth balls for a uniform shape.

• Let the baked cookies cool on the baking sheet for 2-3 minutes before transferring them. They are delicate while still warm from all the chocolate in the dough.

RECIPE FAQ

What is Dutch process cocoa powder?

• Dutch process cocoa powder is alkalized cocoa which means that it has been treated with a basic (alkaline agent) such as sodium bicarbonate or potassium bicarbonate. This neutralizes the acidity of the cocoa and brings the pH up from around 5 or 6 to above 7.

How does Dutch process affect cocoa flavour?

• Alkalizing reduces the acidic or sour taste of cocoa and makes it more smooth or mellow. I find that as the pH gets higher (more heavily Dutched cocoa) the taste can get slightly smoky. It also tends to have less complexity. Natural cocoa has a more pronounced fruity character.

How does Dutch process affect cocoa colour?

• Alkalizing darkens the colour of cocoa powder by changing the chemistry of the polyphenolic compounds that tend to have a reddish/rust colour at a lower pH. It also makes it more soluble in water.

What type of cocoa is best for black forest cookies?

You can use either Dutch process or natural cocoa powder in this recipe. I prefer Dutch cocoa in this application for it's deep colour and roasted taste to complement the sweet white chocolate and tart cherries. This is my favourite Dutch cocoa.

What is a substitute for unsweetened chocolate?

If you cannot find bittersweet chocolate, or you don't have it at home, then you can still make this recipe with 70% bittersweet chocolate. In this case you will need to reduce the added sugar by 24g or 2 tablespoons .

Can I leave out the honey?

The little bit of honey keeps these cookies soft and fudgy. You can actually omit it, but the cookies will have more of a crumbly texture.

Do I need to chill the dough?

Yes, you need to chill this dough so the chocolate can set and firm up. Otherwise, it will be difficult to scoop and will spread too much.

How do I store black forest cookies?

These cookies are best stored at room temperature in an airtight container for up to 5 days.

If you love cookies, check out these recipes!

Video

Black Forest Cookies

Christina Marsigliese

Fudgy, ultra chocolatey cookies with creamy white chocolate chunks and dried cherries - it's like Black Forest Cake in cookie form!

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 15 minutes mins

Servings 18 cookies

Ingredients

  

• 3 oz 85g unsweetened chocolate coarsely chopped
• 7 tablespoon 100g unsalted butter
• 2 teaspoon 10g honey
• 2 large eggs at room temperature
• 1 teaspoon 5ml pure vanilla extract
• 1 cup plus 2 tbsp 225g granulated sugar
• ½ teaspoon salt
• 1 cup 142g all-purpose flour
• 3 tablespoon 18g cocoa powder (I prefer this one)
• ¼ teaspoon baking soda
• ¾ cup 4oz/113g dark chocolate chunks
• ½ cup 2.5oz/70g white chocolate chunks
• ½ cup 60g dried sour cherries coarsely chopped

Instructions

 

• Combine unsweetened chocolate, butter and honey in a small saucepan and stir over very low heat until melted and smooth. Set aside to cool completely.
• Place eggs and vanilla in the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed for about 30 seconds. Gradually stream in sugar and then beat on high speed for 3-5 minutes, until pale, thick and almost tripled in volume. The mixture should fall back on itself in ribbons. Mix in salt.
• Sift flour, cocoa powder and baking soda into a medium bowl and whisk to blend evenly.
• Turn mixer to low speed and slowly add cooled melted chocolate mixture. Mix until evenly combined. Add flour mixture and mix on low until blended, then fold in chocolate chunks and dried cherries. Cover the bowl and place it in the fridge and chill for just 15-20 minutes. Any longer and the dough will be too firm to scoop, but no chilling will leave the mixture too soft for them to hold their shape while baking.
• Preheat your oven to 350°F and line two large baking trays with parchment paper.
• When the mixture is thick and fudge-like, scoop or spoon generous 2-tablespoon portions of dough onto prepared baking trays, spacing them 2 inches apart. Or, for a smoother look, roll dough into smooth balls.
• Bake for 10-12 minutes, until cracked and set at the surface but significantly soft in the middle - at this point they will still definitely look under-baked, but they will set up further as they cool and leave you with fudgy-centered cookies. Transfer baking trays to a wire rack and let cookies set for a few minutes before transferring individually to the rack to continue cooling.