Black Forest Chocolate Cookies

I haven’t posted a new recipe and quite a while and I expect it will be a while until I post a new one unfortunately. The reason is that I am moving to California in a month and since I am going out of the country soon for a long vacation, I have been packing up a lot of my apt. including a lot of my kitchen. Once I move I hope to be back to cooking and posting regularly 🙂


I didn’t manage to take a very good picture of these before we devoured them but they were amazing! I love the combination of chocolate and cherry and these cookies were very chocolatey. They are soft and packed with chocolate and cherry bits.


  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 10 tbs unsalted butter, cut into 1-inch pieces
  • 6 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 tbs pure vanilla extract
  • 1-2 cups (6 ounces) semisweet chocolate chips
  • 1-2 cups (6 ounces) white chocolate chips
  • 1-2 cups (6 ounces) dried cherries
  • Maraschino cherries to put on top (I used 1 large jar and I was only enough for about 2/3 of the cookies)


  • Mix the flour, baking powder, and salt together into a medium bowl and set aside.
  • In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
  • Add the cooled chocolate mixture and the vanilla and beat until just combined.
  • Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
  • Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.(I froze the dough for about 30 min because I wanted to make them that day)
  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Push down in the center with your thumb to make a small well in the cookie. Place one maraschino cherry on top of each cookie.
  • Bake for 10 to 12 minutes until the tops of the cookies are set and begin to show a few cracks.
  • Remove from the oven and let cool slightly before removing from the pans. The cookies are very soft and might break apart if you move them while they’re too hot still. They hold up fine once they’re cooled though.

Recipe Adapted from Serious Eats

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