Make soft, chewy, and fudgy cookies that taste like Black Forest cake, featuring rich chocolate and tart cherries.
Author:Ahazzam
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup dried tart cherries, roughly chopped
1/2 cup maraschino cherries, drained well and patted dry
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips and the chopped dried tart cherries.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few of the patted-dry maraschino cherries onto the top of each dough ball.
Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft for a chewy texture.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Pat the maraschino cherries very dry with paper towels before adding them. Excess moisture can affect the cookie texture.
For extra fudginess, chill the dough for 30 minutes before scooping.
If you prefer a stronger cherry flavor, soak the dried cherries in a tablespoon of cherry juice or brandy for 15 minutes before chopping and adding them to the dough.