I made these Black Forest cookies extra fudgy with melty chocolate chips, creamy white chocolate, and juicy fresh cherries in every chewy bite. No mixer, no chill time, just bakery-worthy cookies that look as irresistible as they are.

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I’m obsessed with these Black Forest cookies because they hit that rich chocolate-cherry thing without being fussy or precious. The cookie itself is chewy, deeply chocolatey from unsweetened cocoa powder, and packed with little melty pockets from white chocolate chips.

But the fresh cherries are what make me keep sneaking back for another one. They get juicy, a little tart, and so good against all that chocolate.

No mixer drama, no waiting around, just big bakery-style cookies with serious Black Forest energy. And honestly?

I like them even more the next day, when the flavors get a little louder.

Ingredients

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All-purpose flour gives these cookies their soft, chewy backbone without getting cakey.
Cocoa powder brings that deep chocolate vibe, like brownies met cookies.
Baking soda helps them spread just enough and keeps the texture tender.
Fine salt makes the chocolate pop, because sweet needs a little balance.
Softened butter adds richness and that cozy, bakery-style cookie feel.
Brown sugar keeps things moist, chewy, and a little caramel-like.
Granulated sugar adds sweetness and those lightly crisp cookie edges.
Egg and yolk make the dough rich, soft, and nicely structured.
Vanilla rounds everything out, so the chocolate doesn’t taste flat.
Semisweet chips bring melty chocolate pockets you’ll definitely hunt for.
White chocolate chips add creamy sweetness, basically the Black Forest “cream” moment.
Fresh cherries give juicy bursts that make these feel a little fancy.
Plus, the cherries make the cookies taste brighter, not just super sweet.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1/3 cup (30 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, softened

3/4 cup (150 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1 large egg plus 1 egg yolk, room temperature

2 teaspoons vanilla extract

3/4 cup (135 g) semisweet chocolate chips

3/4 cup (135 g) white chocolate chips

1 cup fresh cherries, pitted and roughly chopped (about 150 g)

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1/3 cup (30 g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.

3. In a large bowl, using a sturdy wooden spoon or spatula, cream 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until smooth and pale, about 2 to 3 minutes.

4. Stir in 1 large egg plus 1 egg yolk and 2 teaspoons vanilla extract until fully incorporated and the mixture is glossy.

5. Add the dry ingredients to the butter mixture and stir until just combined and a soft dough forms; do not overmix.

6. Fold in 3/4 cup (135 g) semisweet chocolate chips, 3/4 cup (135 g) white chocolate chips, and 1 cup fresh cherries, pitted and roughly chopped (about 150 g), distributing evenly through the dough.

7. Use a cookie scoop or tablespoons to portion dough into roughly 2 tablespoon mounds, spacing them about 2 inches apart on the prepared sheets to allow for spreading.

8. Press a few extra chocolate chips or cherry pieces onto the tops of the dough balls for an attractive finish.

9. Bake one sheet at a time for 10 to 12 minutes, until edges are set and centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Whisk for dry ingredients
4. Sturdy wooden spoon or spatula for creaming and mixing
5. Measuring cups and spoons plus a kitchen scale for grams
6. Cookie scoop or tablespoons for portioning dough
7. Small bowl and spoon for chopping and holding cherries and chips
8. Wire cooling rack

FAQ

Q: Can I use frozen cherries instead of fresh? A: Yes, thaw and drain them well, pat dry to remove excess moisture, then chop and use as directed to avoid soggy dough.

Q: Can I substitute margarine or oil for the butter? A: For best texture and flavor stick with unsalted butter. Margarine will work but may yield flatter, less rich cookies. Oil is not recommended because it changes the dough structure.

Q: How should I store leftovers and how long do they keep? A: Cool completely then store in an airtight container at room temperature for up to 4 days. Refrigerate for up to 10 days or freeze for up to 3 months.

Q: Can I use dried cherries or cherry jam instead? A: Dried cherries can be used but rehydrate them in warm water for 10 minutes and drain. Jam will make the dough too wet and is not recommended.

Q: My cookies spread too much or are too cakey, how do I fix that? A: For less spread chill the dough 30 to 60 minutes before baking and ensure butter is not overly soft. For chewier, slightly underbake by 1 to 2 minutes and use an extra egg yolk.

Q: Can I make the dough ahead or freeze it? A: Yes. Refrigerate shaped dough balls for up to 48 hours or freeze unbaked dough balls on a sheet until firm, then transfer to a bag and freeze up to 3 months. Bake from frozen, adding 2 to 4 minutes to the bake time.

Black Forest Cookies Recipe Substitutions and Variations

All purpose flour: substitute whole wheat pastry flour at a 1 to 1 ratio for a slightly heartier, denser cookie; or use a 1 to 1 gluten free all purpose blend equal weight for weight to make the recipe gluten free.
Unsweetened cocoa powder: substitute Dutch process cocoa powder (may slightly alter leavening and produce a deeper chocolate flavor) or use 3 tablespoons cocoa plus 1 tablespoon finely melted semisweet chocolate for extra richness.
Unsalted butter: substitute solid coconut oil at a 1 to 1 weight ratio, chill briefly before baking to help maintain cookie spread; or use stick margarine at a 1 to 1 ratio if dairy free is needed.
Fresh cherries: substitute dried tart cherries, roughly chopped and soaked 10 minutes in hot water then drained (use about 3 4 cup by volume after rehydration) or use frozen pitted cherries, thawed and drained well before folding in.

Pro Tips

1. Freeze the chopped cherries on a tray for 10 to 15 minutes before folding them into the dough. That helps prevent the juices from bleeding into the batter and keeps pockets of fresh fruit in each cookie.

2. Chill the dough for 30 to 45 minutes if your kitchen is warm or the dough feels soft. Slightly firmer dough spreads less, producing thicker cookies with a chewy center and crisp edges.

3. Mix the chips and cherries gently and fold only until just combined. Overmixing develops gluten and will make the cookies tougher instead of tender.

4. Bake one tray at a time on the middle rack and watch closely in the final minute or two. Pull them when edges are set but centers still look a touch underbaked for the best soft, fudgy texture. Store in an airtight container with a small piece of parchment between layers to keep chips and fruit from sticking.

Black Forest Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

201

kcal

Equipment: 1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Whisk for dry ingredients
4. Sturdy wooden spoon or spatula for creaming and mixing
5. Measuring cups and spoons plus a kitchen scale for grams
6. Cookie scoop or tablespoons for portioning dough
7. Small bowl and spoon for chopping and holding cherries and chips
8. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
1/3 cup (30 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg plus 1 egg yolk, room temperature
2 teaspoons vanilla extract
3/4 cup (135 g) semisweet chocolate chips
3/4 cup (135 g) white chocolate chips
1 cup fresh cherries, pitted and roughly chopped (about 150 g)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1/3 cup (30 g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.
In a large bowl, using a sturdy wooden spoon or spatula, cream 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until smooth and pale, about 2 to 3 minutes.
Stir in 1 large egg plus 1 egg yolk and 2 teaspoons vanilla extract until fully incorporated and the mixture is glossy.
Add the dry ingredients to the butter mixture and stir until just combined and a soft dough forms; do not overmix.
Fold in 3/4 cup (135 g) semisweet chocolate chips, 3/4 cup (135 g) white chocolate chips, and 1 cup fresh cherries, pitted and roughly chopped (about 150 g), distributing evenly through the dough.
Use a cookie scoop or tablespoons to portion dough into roughly 2 tablespoon mounds, spacing them about 2 inches apart on the prepared sheets to allow for spreading.
Press a few extra chocolate chips or cherry pieces onto the tops of the dough balls for an attractive finish.
Bake one sheet at a time for 10 to 12 minutes, until edges are set and centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.