Black Forest Cookies

An easy recipe for Black Forest Cookies that only takes about 40 minutes of prep time and about 11 minutes of baking time, per sheet.

Please note that we do recommend you chill this dough at least 30 minutes before baking.

Inspired by the classic German dessert - Black Forest Cake - these rich and chewy chocolate cookies won't disappoint.

Many people mistakenly believe that black forest cake is named after the Black Foest mountains in southwestern Germany.

However, the unique dessert name is actually a reference to the distilled tart cherry liquor that hails from the same region - Schwarzwälder Kirsch(wasser) - commonly referred to as Kirsch in the US.

The customary chocolate cake derives it's flavor from the Kirsch and it's distinct taste.

These cookies don't contain any alcohol, but you won't even know it's missing after the delicious dark chocolate and tart cherries combine to create a flavor explosion with every bite.

We recommend you use the highest quality chocolate you can find in order to achieve the best flavor.

Black Forest Cookies

Black Forest Cookies Recipe

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup granulated sugar
1/4 cup packed dark-brown sugar
2 large eggs
1 package (about 12 ounces) semisweet chocolate chunks
1 1/2 cups dried cherries

Preheat oven to 350F degrees and line baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
In a large heatproof bowl, place 8 ounces chopped chocolate and butter and then set bowl over pan of simmering water. Stir chocolate and butter until smooth and completely melted.
Remove bowl from heat and whisk in granulated sugar and dark-brown sugar. Stir in eggs until smooth.
Whisk dry flour mixture into melted chocolate mixture just until combined - be sure not to overmix.
Fold in chocolate chunks and dried cherries.
Press plastic wrap directly onto surface of dough and refrigerate about 30 to 45 minutes, or until firm.
Drop dough by heaping tablespoonfuls at least 2 inches apart on the prepared baking sheet.
Bake about 11 to 13 minutes, until edges are firm but not darkening.
Remove cookiesfrom oven and allow to sit on sheets for 1 to 2 minutes before transferring to wire racks to cool completely.

This recipe yields about 3 dozen Black Forest Cookies.