Black Forest Cookies

July 6, 2009
Black Forest Cookies

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.

Making black forest cookies

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!)

Black Forest Cookie Batter
(chocolatey, not doughy!)

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 - inside

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)

  1. In a medium bowl, whisk together the flour, baking powder and salt together.
  2. In a large bowl set over a double boiler, melt the butter and dark chocolate together until the mixture is silky smooth.
  3. 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.
    Egg- sugar mixture consistency
  4. Add the cooled butter-chocolate mixture and vanilla to the eggs until just combined.
  5. Add the flour mixture and mix until it looks incorporated. Another 10 seconds.
  6. 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.
  7. Preheat the oven to 375°F/190°C.
  8. 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.
  9. Bake for 10-12 minutes, rotating the pan halfway through baking time, until the cookie looks set and a few cracks begin to appear.
  10. Remove from the oven and let it cool a bit before transferring to a cooling rack.
Black Forest Cookies

Serve warm with a slightly gooey centre. Add vanilla or any fruit ice cream if you like. Chocolate, if you’re pure evil.

Still craving for more Cookie Recipes?!
Nutella Pinwheel Cookies
Buttery Buckwheat Nibby Cookies
Valentine Linzer Cookies
Chocolate Chip Cookies
Milan Cookies
Cheddar Cheese Biscuits


  • Reply Parita July 6, 2009 at 3:38 PM

    Oh my cookies look absolutely stunning! Love the flavors, m craving for this right now!

  • Reply nandini July 6, 2009 at 4:02 PM

    gooey & chocolaty … love to try this delights

  • Reply argas July 6, 2009 at 5:23 PM

    These look so delicious!! I have to try them soon!

  • Reply raj July 6, 2009 at 5:26 PM

    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?

  • Reply oneofagrind July 6, 2009 at 5:41 PM

    Heyy! I'm so happy to see this! glad you got the book too! btw the cookies look heavenly!

  • Reply Kristen July 6, 2009 at 9:04 PM

    Oh my gosh – those look like amazing cookies. What a great recipe!

  • Reply Dana July 6, 2009 at 8:24 PM

    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.

  • Reply Judy@nofearentertaining July 6, 2009 at 9:01 PM

    Wow!!! Those look incredible!!! Can't wait to try them!

  • Reply Kavey July 6, 2009 at 9:29 PM

    Oh. My. God.
    These look fantastic!
    Are the dried cherries regular sweet cherries or the slightly sour variety? I'm assuming sweet?

  • Reply Simran July 6, 2009 at 10:21 PM

    I think I'd be pure evil and have these with chocolate icecream

  • Reply arjwiz July 7, 2009 at 12:35 AM

    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!

  • Reply Shaheen July 7, 2009 at 1:36 AM

    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! :D

    Thanks, Kavey. Ya, these are regular sweet cherries.

    Simran: You go, girl!

  • Reply Lorraine @ Not Quite Nigella July 7, 2009 at 6:29 AM

    I love the sound of these! Brilliant idea :) I cna imagine how suidgy and delicious they'd be with the cherries and chocolate chips :)

  • Reply Bergamot July 7, 2009 at 9:13 AM

    Wow..these look really good.. yummy

  • Reply Amy I. July 7, 2009 at 12:37 PM

    These look oh-so-decadent… in the best way possible! YUM!

  • Reply Janet @Gourmet Traveller 88 July 7, 2009 at 7:07 PM

    These cookies are so irresistible. Lovely pics you have there!

  • Reply Deborah July 7, 2009 at 8:06 PM

    I have made these and can vouch for their deliciousness. Now I want some more!!

  • Reply aquadaze July 8, 2009 at 11:00 AM

    OMG….these are decadent!!

  • Reply Ria Mathew July 8, 2009 at 2:12 PM

    Yummmm!! SO these were those we twittered about!!

  • Reply Sahil July 9, 2009 at 4:35 PM

    wow these look soo hottt….cant wait to eat em…one question tho: can i replace eggs with something else??

  • Reply Kevin July 11, 2009 at 11:58 PM

    These cookies sound so good! The chocolate and cherry combo is such a good one!

  • Reply pigpigscorner July 15, 2009 at 12:59 AM

    Oh that texture!

  • Reply Em July 19, 2009 at 10:44 AM

    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 :)

  • Reply Nags July 19, 2009 at 3:08 PM

    My! I *have* to make these asap! Next weekend will have me chocolate shopping for sure!!

  • Reply Anonymous July 20, 2009 at 4:19 PM

    I tried this, but replaced cherries with cranberries. That worked nicely as well :)
    Thanks for the recipe!

  • Reply Jude July 29, 2009 at 8:07 AM

    One of my childhood cake favorites in a cookie. I'd so drown this in kirsch.

  • Reply Olive August 9, 2009 at 12:19 AM

    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

  • Reply Carrie October 5, 2009 at 8:26 PM

    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. :)

  • Reply The Purple Foodie October 5, 2009 at 11:59 PM

    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! :D

  • Reply cspurlock October 29, 2009 at 7:22 PM

    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!

  • Reply The Purple Foodie October 29, 2009 at 8:20 PM

    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.

  • Reply cspurlock October 30, 2009 at 7:40 PM

    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. :)

  • Reply The Purple Foodie October 30, 2009 at 9:08 PM

    cspurlock: I wonder why this didn't work for you :( Fingers crossed for your second batch! :D

  • Reply cspurlock November 7, 2009 at 3:36 AM

    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!

  • Reply The Purple Foodie November 7, 2009 at 9:45 AM

    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 ;)

  • Reply tasteofbeirut November 18, 2009 at 9:32 AM

    mmm. I am a chocoholic and will bake brownies just for me, so these cookies are right up my alley!

  • Reply Faiza January 13, 2010 at 9:40 PM

    I've put my batter like dough to refrigerate overnight. Hope they turn out okay!

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  • Reply Priti July 19, 2010 at 7:47 PM

    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

  • Reply Adrienne July 23, 2010 at 7:34 AM

    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.

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  • Reply Nithya December 14, 2010 at 3:42 PM

    I’ve been looking for something to do with the leftover chocolate in my fridge. This is definitely my weekend bake :D

  • Reply Neemita Khandelwal May 15, 2011 at 5:35 PM

    What can be used as substitute for eggs and how much?

  • Reply Gitu May 21, 2011 at 12:29 PM

    These look heavenly, sadly i’m out of white chocolate chips. I wish you could make some and send it to madras!

  • Reply Desiree May 31, 2011 at 10:31 PM

    I made this dough yesterday, it has been in the fridge overnight. My bf’s birthday is today, I plan to use this recipe for his cake. The only thing I have omitted was the cherries, as I couldn’t find any dried ones. I am attempting to make 2, possible 3 large cookies with this dough and form a giant cookie cake. If I can get 3 layers, I want to alternate cherrie pie filling as one layer, chocolate pudding blended with whipped cream as the other layer. Do you think this will work? Will the dough spread too much or will it form as a large cookie and bake that way in the oven? I’m hoping this works. I checked the dough this morning, and it is really firm in the fridge. I don’t know how to get it out of the bowl into 3 large cookie shapes… hoping this works. Any tips?

    • Reply The Purple Foodie June 1, 2011 at 9:02 AM

      Desiree, This is such a wonderful idea! Lucky boyfriend. I think this should work. If you’re worried about it spreading too much, or not being the same shape, you could bake it in a round cake pan. The best way to equally divide the dough would be to weigh it. Then make a ball with your hands and flatten it on your baking sheet or cake pan.

      • Reply Desiree June 3, 2011 at 6:00 AM

        It worked wonderfully! Thanks for the recipe. I’ve bookmarked this site, and love so many of the recipes you’ve posted. My oven bakes really hot, so I reduced the heat to 350. I started baking each of the 3 giant cookies for 9 minutes, then checked them every 3 minutes, but overall kept then in the oven for 20 minutes each. The dough does melt quickly, so I scooped out enough to make one giant cookie per cookie sheet. As it was beginning to melt I shaped the dough into a smooth circle, before I put it in the oven. I made the mistake of not letting the cookies cool completely before layering with the whipped cream, so when I was serving the cake the whip
        ped cream started to melt! All in all, it was a great cookie cake. Serve in small slices, this chocolate is intense! Next time I think I will leave out the whipped cream, and just serve it on the side. The chocolate and cherry pie filling was more than enough!

  • Reply TEJAL S. June 23, 2011 at 4:02 PM

    hey i m really fascinated & tempted 4 d cookies cn u put a recipe of it by substituting eggs or entire eggless recipe of

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  • Reply monisha March 28, 2012 at 10:44 AM

    Hey I tried making the cookies … I used the butterpaper for the baking and my cookies turned out horrible … they got burnt from the side.why did this happened ? Also i wanted to know what should be the mode oven be set : Bake , toast,roast ??

    • Reply The Purple Foodie June 10, 2012 at 5:12 PM

      You always set it to bake.

      I’m not sure what went wrong, but it seems like they spread too much and burned at the edges. Did you chill the dough long enough?

  • Reply Valerie June 7, 2013 at 8:10 PM

    These turned out so delicious and wow it made a LOT of cookies. I decided to give the cherries a whirl in my food processor so there was more cherry flavor / texture throughout. I noticed that it’s very important to bake them until they’re no longer shiny since otherwise they’re very fragile and fall apart. Mine ended up more flat than yours so think it might be time to replace my baking powder, but they taste fantastic. Thank you so much! After trying this recipe and those to die for brownies you modified from the Baked cookbook, I think I’ll have to buy their book.

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  • Reply Payal September 1, 2013 at 9:39 AM

    Hiiii….. I made these cookies.. They spread while they were baking… I kept the batter overnight also the oven was preheated… My cookies were burnt and also chewy.. They wouldn’t get off the parchment sheet…

    Can u temme wt went wrong.. I followed the recipe to the T.

    I have remaining batter which I hv kept for refrigeration again.. Don’t hv the heart to see the other batch go to waste :(

  • Reply Payal September 1, 2013 at 9:47 AM

    Hiiii…. I made these cookies.. As mentioned kept the dough refrigerated overnight also the oven was preheated.. My cookies spread and also were burnt on the edges. The taste was good but chewy all along.. The cookies dint get off the parchment sheet..

    Can u temme wt went wrong? I followed the recipe to the T. Have the remaining batter which I popped in the fridge.. As I don’t hv the heart to see another batch go waste :(

    Plz help

  • Reply Payal September 1, 2013 at 12:57 PM

    Hey… I made these cookies… As ,mentioned in the recipe I refrigerated the cookie batter overnight also the oven was preheated … By the cookie spread and was burnt at the edges.. It did not turn out like a cookie at all.. It was chewy and flat…

    Could u temme wt possibly went wrong .. I followed the recipe to the T.. Have already wasted 1 big batch, don’t have the heart to see them go kaput.. :(

    Please help

  • Reply Payal September 1, 2013 at 1:04 PM

    Yikes!,, 3 times repeated… Error..

    • Reply Shaheen September 24, 2013 at 4:31 PM

      You probably used butter paper, not parchment. Nothing sticks to parchment. Maybe your oven was too hot – but can’t say for sure because I was’t in the kitchen with you. All the best.

  • Reply Payal September 24, 2013 at 7:41 PM

    Hey shaheen,

    Thank u for ur comment. Well the next time I bake these cookies will surely keep u and ur advice in mind.. And hope u r with me in spirit to guide me through them :)

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  • Reply Asha September 7, 2015 at 8:20 PM

    Hi, shaheen, pls can u tell me which size of measuring cups ur u using .?Its 200ml or 240ml ?

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