Chunky Black Forest Cookies
These Black Forest cookies capture the nostalgic flavors of German Black Forest cake with dark chocolate chips and fresh cherries!
Equipment
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
Ingredients
- 1 cup unsalted butter, cold (2 sticks)
- ½ cup granulated sugar
- 1 cup brown sugar
- ½ cup white chocolate chips
- ½ cup dark chocolate chips (or chopped dark chocolate bar)
- 3 cups all purpose flour
- ¼ cup Dutch processed cocoa powder (or unsweetened cocoa powder)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs whisked separately in a small bowl
- 1 teaspoon almond extract
- 1 cup fresh cherries washed, pitted, and chopped into quarters (measured after being chopped)
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Cut the cold butter into cubes. In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, add the cold cubed butter. Mix for 30 seconds just to break up the butter a bit.
- Add the granulated sugar and brown sugar. Mix until the sugar is distributed and the butter is coated, after about 1 minute.
- Add the white chocolate chips and dark chocolate chips. Mix for just 10 seconds to distribute the chocolate.
- Add the all purpose flour, cocoa powder, salt, and baking soda. Mix again until it forms fine dry crumbs, after 1 to 2 minutes. (It's okay if there are some larger chunks still.)
- Add the whisked eggs and almond extract. Mix just until the dough comes together and no longer looks dry, for about 30 seconds. (It should still be chunky and not entirely smooth.)
- Add the chopped cherries and mix on low speed for just 10 seconds, to distribute the cherries.
- Gently press the dough into 12 evenly-shaped balls in the palms of your hands. Spread out the dough balls on your prepared baking sheet. The dough balls should be big, about 2 inches in diameter. (You can make smaller dough balls for smaller cookies, if you desire.)
- Bake the cookies for 17 to 20 minutes.Let cool for at least 10 minutes on the baking pan, then enjoy!!
Notes
- Chocolate Topping: Add extra chopped cherries and chocolate chips on top of each cookie dough ball, to ensure they’re loaded on top!
- Adding the Cherries: This dough is thick, so it's hard to fold the cherries into it. Just add the cherries then mix the dough with your mixer for 10 seconds on the lowest speed to distribute the cherries.
- Shaping the Dough: Use the palms of your hands to gently press the dough into large balls. This dough is meant to be really chunky.
- Smaller Cookies: This recipe makes really chunky, thick cookies. You can make smaller cookies by dividing the dough into 20 or 24 cookie dough balls instead of 12.
- Storing: Store raw cookie dough in an airtight container in the fridge for up to 3 days. Store baked & cooled cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1cookieCalories: 455kcalCarbohydrates: 62gProtein: 6gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 176mgPotassium: 195mgFiber: 2gSugar: 35gVitamin A: 523IUVitamin C: 1mgCalcium: 70mgIron: 2mg
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