New This Month

Black Forest Cookies


These rich, chewy cookies were inspired by black forest cake, a classic German dessert that combines chocolate and cherries.

  • Prep:
  • Total Time:
  • Yield: Makes 36

Source: Everyday Food, December 2004


  • 1 cup all-purpose flour, spooned and leveled
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark-brown sugar
  • 2 large eggs
  • 1 package (about 12 ounces) semisweet chocolate chunks
  • 1 1/2 cups dried cherries


  1. Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.

  2. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.

  3. Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.

  4. Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

Cook's Notes

Try tart dried cherries in place of raisins in other baking recipes.

Reviews Add a comment

  • dresdanh
    2 OCT, 2014
    I've been making this recipe since it first came out in Everyday Food years ago and I get requests to make more each time. It comes together so easily. I can't emphasize enough how important it is to use good quality chocolate. I once tried it with a lessor quality chocolate and just had to throw the whole batch of cookies away, otherwise it's a very forgiving recipe. I've added nuts, taken out the cherries, increased the chocolate chips and it's still worked.
  • prlgrl
    7 APR, 2013
    This recipe is wonderful - we add about 1 cup more cherries than called for in the recipe because we like a stronger cherry flavor. We also made a batch without the cherries and added 12 oz of peanut butter chips; increased the baking time by 3 minutes...HUGE hit at our house.
  • parrotpickle
    12 APR, 2012
    Did anyone else have trouble with the chocolate seizing in this recipe? I was surprised to find it becoming thick and very crumbly after combining chocolate and dry ingredients. As I added the chocolate & cherries, it got stiffer still. Chilling made it firmer, but did not lessen the crumbliness. I always like it when recipes warn of likely hazards. I'm wondering if this was a wild fluke or something to be very careful about in the future. Any ideas?
  • MS112632897
    27 DEC, 2011
    These are excellent and get rave reviews from recipients of my cookie boxes. The secret is the one suggested by another reviewer to soak the cherries in bourbon! Very tasty.
  • Lady Latte
    9 DEC, 2011
    I made these for our annual Cookie Exchnage - super yummy !! Made them smaller, and got about 5 dozen.
  • MS10671184
    1 MAR, 2011
  • cclareb
    26 FEB, 2011
    These cookies are my favorite indulgence! If you love dark chocolate you will LOVE these cookies. I think they are best slightly underbaked.
  • amt54
    17 AUG, 2010
    I soaked the dried cherries in warm bourbon for 20 minutes, drained them well, and added an extra spoonful of flour to make up for the added liquid. Sublime!
  • MS10233293
    29 MAR, 2010
    Delicious, very rich triple chocolate cookies. Almost like a brownie with cherries. Be careful not to overcook or I can imagine these would get dry. They'll look undercooked in the center when you pull them out. I used montmorency dried cherries, which are tart and provide a nice contrast to the rich chocolate cookie.
  • merio
    9 MAR, 2010
    Cranraisins can be used in this recipe also....They add a special "tang"....