Black Forest Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large egg
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¾ cup semi-sweet chocolate chips (save some for the tops)
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½ cup chopped maraschino cherries (pat them dry) and extra for the tops
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½ tsp baking soda
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¼ tsp salt
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¼ cup unsweetened cocoa powder
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1 ⅓ cups all-purpose flour
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1 tsp vanilla extract
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¾ cup packed brown sugar
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½ stick softened unsalted butter (equals 1/4 cup)
# Instructions:
01 -
Set your oven to 350°F (175°C). Prep a baking sheet by lining it with parchment paper or a silicone mat.
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Grab a mixing bowl and use an electric mixer to blend the butter and brown sugar for about a minute until smooth.
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Toss the vanilla extract and egg into the butter mixture and stir with the mixer until everything’s well-blended.
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In a second smaller bowl, whisk the flour, cocoa powder, salt, and baking soda together. Add these dry ingredients slowly into the wet mix, stirring with a spatula until a thick dough forms.
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Chop the maraschino cherries into small bits and dab away any liquid using a paper towel. Gently fold the cherries and chocolate chips into the mix using a spatula.
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Scoop dough into balls and place them on your baking sheet. Gently press some extra cherry bits and chocolate chips on top of each.
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Pop the cookies in the oven for 13 to 15 minutes. The edges should look firm, but the centers should stay a little soft.
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Let the cookies sit on the baking sheet for 15 minutes before moving them to a rack to finish cooling.
# Notes:
01 -
Switch regular flour with gluten-free flour (like King Arthur's Measure for Measure) to make this gluten-free.
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Dry your maraschino cherries well. Too much liquid can mess with the dough.
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Keep your cookies fresh by storing them in an airtight container at room temp. They’ll last about 5 days.