Black Forest Cookies
These Black Forest Cookies are soft chocolate delights packed with maraschino cherries and white chocolate chips, perfect for anyone who loves the cake.
Equipment
- handheld mixer
- Stand Mixer
- Baking Sheet
- parchment paper
Ingredients
Dry Ingredients
- 1 cup all-purpose flour be sure to measure properly
- 0.25 cup Dutch processed cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Add-ins
- 6 ounces maraschino cherries finely chopped and squeezed dry
- 0.5 cup white chocolate chips chopped
Instructions
Cookie Preparation
- In a medium size bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes). Add the egg and vanilla, beat until combined.
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the white chocolate chips and chopped cherries, mix until evenly dispersed. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper. Roll the dough into balls and place on the baking sheet.
- Bake for 12-14 minutes, until edges are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Maraschino cherries should be drained and squeezed dry before use. Fresh Bing cherries can be substituted. Baked cookies stay fresh at room temperature for up to 1 week and can be frozen for up to 2 months.
Nutrition
Serving: 1cookieCalories: 138kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 59mgPotassium: 40mgFiber: 1gSugar: 15gVitamin A: 145IUVitamin C: 0.02mgCalcium: 17mgIron: 1mg
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