Move over, you ‘regular’ Chocolate Chip Cookie, I have found nirvana!
Right out of the blue, I came across THE most supremely decadent Black Forest Cookies in this new book, Baked. This has got to be the first recipe I’ve made within just a day of getting the book, and that says A LOT about how interesting the recipes are (I usually flip through the pages, narrow it down to a few recipes and then begin to think about making them). This book is not your average baking guide, but is filled with nontraditional recipes that incorporate quirky ingredients and take baking to an all new level. Not surprisingly, these rich triple chocolate cookies with cherries are fittingly known as Black Forest Cookies!
The Black Forest region in southern Germany is a beautiful mountain range filled with a gorgeously rich population of trees and lakes. Here originated the Black Forest Gateaux, which consists of several layers of chocolate cake with whipped cream, chocolate, and cherries spread between each layer. It also regularly makes use of a form of cherry brandy called Kirsch.
My Black Forest Cookies, however, use some interesting substitutes, while keeping the integrity of the original Black Forest creation intact. So, white chocolate chips substitute the whipped cream, dried cherries replace maraschino cherries and well, chocolate for chocolate.
Be forewarned, waiting for the cookie dough to harden over 6 hours will be the toughest part when you know the chocolate to flour ratio is almost 10:1 (Oh sweet heavenly goodness!)
Given the huge amount of chocolate required, I made a third of the recipe; not a very wise decision because I had to literally fight with orangefoodie for the last few crumbs of the cookie! I have already put a bright pink post-it note in the book to flag it as my super-keeper recipe!
Do yourself a favour, make these as soon as you can, for you’re no chocolate fan if you haven’t.
Black Forest Cookies
Yield: 24
Adapted from: Baked – New Frontiers in Baking
3/4th / 80g. cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
16 oz / 450g bittersweet chocolate ((60-72% cacao)
10 tbsp / 150g. butter
6 large eggs
1 1/4th cups granulated sugar
1 cup firmly packed light brown sugar
1 tbsp pure vanilla extract
1 cup / 6 oz. / 170g. semisweet chocolate chips
1 cup / 6 oz. / 170g. white chocolate chips
1 cup / 6 oz. / 170g. dried cherries
A tbsp of kirsch if you like (I didn’t add this)
- In a medium bowl, whisk together the flour, baking powder and salt together.
- In a large bowl set over a double boiler, melt the butter and dark chocolate together until the mixture is silky smooth.
- In a KitchenAid bowl or another large bowl, if using a hand held beater, beat the eggs and sugars in high speed until the mixture looks thick and pale. About 5 minutes.
- Add the cooled butter-chocolate mixture and vanilla to the eggs until just combined.
- Add the flour mixture and mix until it looks incorporated. Another 10 seconds.
- With a spatula fold in the two kinds of chocolate chips and dried cherries.The dough will look more like a batter – don’t worry, this is how it is supposed to be. Refrigerate this for 6 hours or overnight.
- Preheat the oven to 375°F/190°C.
- On a baking sheet linked with parchment paper or Silpat, drop the cookies by rounded tablespoons or better still, an ice cream scoop. Do not let these come to room temperature or the batter will get runny. Pop them in the oven immediately. If you have a small oven like mine, and are baking in multiple batches, then keep the cookie dough/batter refrigerated while you’re waiting.
- Bake for 10-12 minutes, rotating the pan halfway through baking time, until the cookie looks set and a few cracks begin to appear.
- Remove from the oven and let it cool a bit before transferring to a cooling rack.
Serve warm with a slightly gooey centre. Add vanilla or any fruit ice cream if you like. Chocolate, if you’re pure evil.
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Still craving for more Cookie Recipes?!
Nutella Pinwheel Cookies
Buttery Buckwheat Nibby Cookies
Valentine Linzer Cookies
Chocolate Chip Cookies
Milan Cookies
Cheddar Cheese Biscuits
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{ 40 comments… read them below or add one }
Oh my cookies look absolutely stunning! Love the flavors, m craving for this right now!
gooey & chocolaty … love to try this delights
These look so delicious!! I have to try them soon!
we both posted the same time! lol, and i must say, i'd much rather eat you cookies than my banana bread! these are SO amazing shaheen!! how many books DO you have??
p.s: who's the orange foodie?
Heyy! I'm so happy to see this! glad you got the book too! btw the cookies look heavenly!
I have been mulling over possible cookie recipes for a yoga retreat I am cooking for and nothing has seemed right. These are the ticket! Thanks for reminding me about that book.
Wow!!! Those look incredible!!! Can't wait to try them!
Oh my gosh – those look like amazing cookies. What a great recipe!
Oh. My. God.
These look fantastic!
Are the dried cherries regular sweet cherries or the slightly sour variety? I'm assuming sweet?
I think I'd be pure evil and have these with chocolate icecream
There are such nice pictures on this post that it's not even normal! Wonderful. Especially that 3rd pic with the consistency of the cookie. Fantastic!
Thank you, Parita, Nandini, Argas!
Raj: I'm telling you, we've got deeper connections. LOL I keep buying books like a mad woman, don't ask. Need to stop! You're asking me who orangefoodie is? CHeck my facebook profile!
one of a grind: Thank you so much for reccomending this book! I've just edited the post cos I forgot to say thanks in the post.
Dana: SO happy you found the answer!
Thanks Judy and Kristen. All for stumbling!
Thanks, Kavey. Ya, these are regular sweet cherries.
Simran: You go, girl!
I love the sound of these! Brilliant idea
I cna imagine how suidgy and delicious they'd be with the cherries and chocolate chips 
Wow..these look really good.. yummy
These look oh-so-decadent… in the best way possible! YUM!
These cookies are so irresistible. Lovely pics you have there!
I have made these and can vouch for their deliciousness. Now I want some more!!
OMG….these are decadent!!
Yummmm!! SO these were those we twittered about!!
wow these look soo hottt….cant wait to eat em…one question tho: can i replace eggs with something else??
These cookies sound so good! The chocolate and cherry combo is such a good one!
Oh gosh..love that texture!
You are right – I think these would go great with the Black Forest ice cream I posted tonight
I've almost bought that book "Baked" probably half-a-dozen times… the recipes sound so goo
My! I *have* to make these asap! Next weekend will have me chocolate shopping for sure!!
I tried this, but replaced cherries with cranberries. That worked nicely as well
Thanks for the recipe!
One of my childhood cake favorites in a cookie. I'd so drown this in kirsch.
HI
, these cookies looks yummy, I love black forest cake and I'm sure this taste great too, I hope I could find dried cherries here in the Philippines so I could try it too.
Your pictures look great by the way
I made these over the weekend for an Oktoberfest party that we had. They were insanely good! My husband said that they're the best cookies he's ever had, and I think I agree. Thanks so much for sharing the recipe.
Deborah: I just have to make these again!
Sahil: You may be able to use some egg substitutes you get in the market, but I cannot vouch for it because I have never used it.
Anon: I like the idea of using cranberries as well!!
Jude: Oooh kirsch…!
Olive: Even if you can't find cherries, that's okay. You can use a candied or dried, pulpy fruit that is more common there – will be jus as delicious.
Carrie: I am SO SO happy your and your husband loved these!
This is long shot, but I'll ask anyways…
I baked a batch of these last nite && they decided to spread all over the pan, even though I kept my drop portions small. Is the flour amount supposed to be 0.75 cups (aka. 3/4 cup) or is it more??
Loved the taste && am looking forward to making these again!
CSpurlock: yes! The flour amout is supposed to be just 3/4th cup. It is a chocolate rich recipe. I can think of two things:
* Either the cookies dough wasn't cold enough – did you refrigerate it for 6 hours minimum?
* Was the oven preheated thoroughly? Or that would have been the cause of spreading.
Let me know what happened.
Purple Foodie: Yep the dough was refrigerated overnite & my oven was properly preheated. * Another strange thing, all the extra ingredients sank to the bottom of the bowl, which made it diffult to not have cookies to have proper fillings, which might have led to more spreading.
* The only ingredient that deviated from the list was I was short one egg. But I don't thing that would have attributed much. Or maybe it did. Anyways, I look forward ot making them again. Just hope the 2nd batch turns out less thin.
cspurlock: I wonder why this didn't work for you
Fingers crossed for your second batch! 
Purple Foodie: 2nd batch done! All came out perfectly this time. Apparently, 6 eggs are needed.
Though, I didn't trust myself & added a bit more flour than already called for. I adjusted the amount of chocolately-goodness to 1.5c white chips & 1.5c of semi-sweet, used a bit more dried cherries & baked everything for 13min at 375 & they were gooey goodness!! I can't wait to ship them to Michigan to friends of mine. Thxs for posting!
cspurlock: Thank you for reporting back! This recipe is a keeper! Now you've tempted me to make these again
Increased the choc chips to 1.5 cups? You must really love your friends 
mmm. I am a chocoholic and will bake brownies just for me, so these cookies are right up my alley!
I've put my batter like dough to refrigerate overnight. Hope they turn out okay!
Just found your site and glad that I did….its a awesome place…drooling over each n every thing ..and these cookies looks too gud
I made these for a picnic and people were fighting over the last of them! That was weeks ago and I am still getting compliments and have the next bath cooling in my refrigerator for my grandmother’s birthday Saturday. I have never had a first batch of anything be so delicious or successful. Seriously these are the best cookies I have ever run across, admitted chocoholic that I am.
WOW that’s so good to know!
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