Black Forest Cookies Recipe
A favorite cake in cookie form. Rich chocolate studded with cherries and white chocolate.
Servings: 20
Equipment
- Mixer
- Measuring Cups
- Measuring Spoons
- Cookie Sheets
- Cooling Racks
- cookie scoop
Ingredients
- 1¼ cups Flour
- 6 tablespoons Cocoa Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Butter
- 1 cup Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 cup Maraschino Cherries, chopped and blotted dry
- ¾ cup White Chocolate Chips
Instructions
- Combine the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.1¼ cups Flour, 6 tablespoons Cocoa Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Using an electric mixer, cream the butter and sugar on medium to medium-high speed until light in color and fluffy, about 3 to 4 minutes.½ cup Butter, 1 cup Sugar
- Add the egg and vanilla and then mix on medium speed until everything is combined.1 Large Egg, 1 teaspoon Pure Vanilla Extract
- With the mixer on low speed, gradually add the flour mixture and beat until combined. You don't want any flour streaks. Add the blotted chopped cherries and white chocolate chips and mix on medium-low.1 cup Maraschino Cherries, chopped and blotted dry, ¾ cup White Chocolate Chips
- Cover and refrigerate the dough for 1 hour.
- When you are ready to bake the cookies, line cookie sheets with silicone baking mats or parchment paper. Preheat the oven to 350℉.
- Using a cookie scoop, I used a #40, which is about 1½ tablespoons, scoop the cookie dough and roll it into balls. Place them at least 2-inches apart on the baking sheet.
- Bake for 13 to 15 minutes until the edges and center are set. Remove them from the oven and allow them to cool on the cookie sheet for 4 - 5 minutes. Transfer to a wire cooling rack to cool completely before storing in an airtight container.
