Craving a black forest cookie with chewy centers, fudgy edges, and those bright pops of tart cherries? I am too. Think of it as your favorite chocolate cherry cookies upgraded with Dutch-process cocoa and chunks of dark chocolate for deep, bakery-style flavor—no special skills required.
We’ll use a simple one-bowl method that slides easily into weeknights and still feels celebration-worthy. Prefer it classic? Keep it rich and cocoa-forward. Want a grown-up twist? A splash of kirsch is optional. Need a kid-friendly version? Skip it and lean on cherry jam or dried sour cherries for that signature bite.
Make the dough now, bake a few, then freeze the rest for instant cookie cravings later. By the time you reach the instructions, you’ll know exactly how to nail that glossy crackle on top and the soft, fudgy middle that keeps everyone reaching for “just one more.”
Key Benefits
Chewy and fudgy every time
Brown sugar plus an extra yolk build chew, while a short underbake locks in a soft center. Pull when edges are set and centers look slightly glossy.
Deep, bakery-style chocolate flavor
Dutch-process cocoa, a pinch of espresso powder, and dark chocolate chunks create a rich black forest cookie base without bitterness.
True Black Forest vibe, your way
Tart dried cherries deliver bright pops of flavor. Add a touch of kirsch for a grown-up note or swap in cherry jam for a kid-friendly version.
One-bowl, weeknight easy
No mixer required. Bloom cocoa in warm butter, stir, scoop, bake. A quick 20-minute chill controls spread; skip it if you like crinklier edges.
Bakery look with zero fuss
Use a #24 scoop for even thickness, tap the pan once for gentle ripples, and finish with flaky sea salt or a light chocolate drizzle.
Freezer-friendly dough
Scoop and freeze on a tray, then bake from frozen by adding 1–2 minutes. The dough also rests well in the fridge for up to 48 hours for deeper flavor.
Reliable, repeatable results
Weights in grams keep measurements consistent. Visual cues and timing notes help you hit that chewy center and crisp edge sweet spot.
Flexible for different needs
Works with a quality 1:1 gluten-free blend, dairy-free butter alternatives, or an alcohol-free cherry syrup in place of kirsch.
Ingredients
Unsalted butter, melted and warm — 170 g | ¾ cup
Brown sugar (packed) — 150 g | ¾ cup
Granulated sugar — 80 g | ⅓ cup + 1 tbsp
Large egg — 1
Large egg yolk — 1
Vanilla extract — 2 tsp
Dutch-process cocoa powder — 50 g | ~½ cup
All-purpose flour — 180 g | 1½ cups, spooned and leveled
Cornstarch — 10 g | 1 tbsp
Espresso powder — 1 tsp
Baking soda — ½ tsp
Fine sea salt — ½ tsp
Dark chocolate, chopped — 140 g | ~1 cup loosely packed
Dried sour cherries, roughly chopped — 120 g | ~¾ cup
Kirsch (optional) — 1 tbsp, or cherry syrup for alcohol-free
Flaky sea salt — for finishing, optional
Ingredient notes & smart swaps
Dutch-process cocoa gives deep, bakery-style chocolate flavor without harsh bitterness. If using natural cocoa, add ¼ tsp extra baking soda and expect a slightly lighter color.
Brown sugar + extra yolk keep the crumb chewy and fudgy. Avoid cutting the brown sugar unless you prefer a drier cookie.
Espresso powder boosts chocolate notes in this black forest cookie; it won’t make the cookies taste like coffee. Skip if sensitive.
Cherries: Dried sour cherries offer concentrated tart pops. No dried cherries? Use finely chopped morello cherries, well drained and patted dry, or swirl 2–3 tsp thick cherry jam into scooped dough.
Chocolate: Chopped bars melt into pools; chips hold their shape. Use a mix for the best texture.
Flour & cornstarch: The combo gives structure with a soft bite. For gluten-free, choose a quality 1:1 baking blend and keep cornstarch.
Kirsch: Classic for chocolate cherry cookies. For a kid-friendly batch, swap in cherry syrup or a splash of vanilla.
Butter alternatives: For dairy-free, use a plant butter with 80%+ fat; avoid tub-style spreads.
Instructions
Prep the pans and oven
Place a rack in the center; heat to 350°F / 175°C.
Line two rimmed baking sheets with parchment for easy release and even browning.
Bloom the cocoa for deeper flavor
In a large bowl, whisk warm melted butter and Dutch-process cocoa until glossy and lump-free. This quick bloom gives the black forest cookie a richer, less bitter chocolate base.
Build the chewy, fudgy base
Whisk in brown sugar and granulated sugar until the mixture looks thick and shiny, about 30 seconds.
Add the egg and yolk; whisk another 30–45 seconds to lightly aerate.
Stir in vanilla and kirsch (or cherry syrup) until combined.
Combine the dry team
In a separate bowl, whisk flour, cornstarch, espresso powder, baking soda, and fine salt.
Add the dry ingredients to the bowl in two additions, folding gently with a spatula just until no dry streaks remain. Overmixing = cakier cookies.
Fold in the stars
Gently fold in chopped dark chocolate and dried sour cherries so they’re evenly distributed without deflating the dough.
Chill to control spread (optional but helpful)
Cover and chill 20–30 minutes. For faster set, 10 minutes in the freezer works. No-chill will bake fine but with slightly crinklier edges.
Scoop and space
Use a #24 scoop (~3 tbsp) for bakery-style thickness.
Space scoops 2 inches / 5 cm apart on the prepared sheets.
For a cherry-jam ripple: press a tiny well into each scoop and swirl in ½ tsp thick cherry jam with a toothpick.
Bake to chewy perfection
Bake 9–11 minutes until edges are set and tops show small cracks; centers should still look slightly soft and puffy. This underbake yields that chewy and fudgy texture.
Optional ripple: at minute 8, lift the pan a few centimeters and tap it once on the oven rack to encourage subtle crinkles.
Finish and set
Immediately sprinkle with flaky sea salt if using.
Cool on the sheet 5 minutes, then transfer to a rack. The residual heat finishes the center without drying it out.
Tiny Troubleshooters
Cookies spread too much? Chill longer, or add 1–2 tbsp (8–16 g) flour to the next tray.
Too cakey? Reduce bake time by 30–45 seconds and be sure you’re spooning and leveling flour.
Want thicker chocolate pools? Use chopped bars and press a few shards on top right after baking.
Make-Ahead and Freezer Tips
Freeze raw dough balls: Place scooped dough on a tray, freeze solid, then bag. Bake from frozen at 350°F / 175°C adding 1–2 minutes.
Store baked cookies: Airtight at room temp up to 3 days; rewarm 10–12 seconds in the microwave or 5 minutes at 300°F / 150°C.
Pro Tips and Variations
Master the chewy–fudgy texture
Weigh ingredients. A digital scale prevents excess flour that turns a black forest cookie cakey.
Underbake slightly. Pull when edges set and centers look soft and glossy; they’ll finish on the sheet.
Chill with intent. 20–30 minutes firms warm butter so cookies spread less and stay ultra-chewy. No-chill = crinklier edges.
Scoop smart. A #24 scoop (~3 tbsp) gives bakery-style thickness and even bake.
Finish like a pro. Tap the pan once near the end for delicate ripples, then sprinkle flaky salt.
Boost chocolate and cherry flavor
Bloom the cocoa. Whisk Dutch-process cocoa into warm butter for deeper, smoother chocolate.
Add a pinch of espresso powder. It intensifies cocoa without adding coffee flavor.
Balance sweetness. Use a mix of chopped dark chocolate (melty pools) and chips (structure).
Kirsch or not. For classic chocolate cherry cookies, add kirsch; for kid-friendly, swap cherry syrup or extra vanilla.
Cherry handling. Roughly chop dried sour cherries; if using jarred cherries, pat very dry to avoid spread.
Easy shape and style upgrades
Jam-swirl center. Press a shallow well in each scoop; swirl in ½ tsp thick cherry jam before baking.
Chocolate-on-top trick. Press 2–3 shards of dark chocolate onto warm cookies right out of the oven.
Drizzle. Whisk 30 g melted chocolate with ½ tsp neutral oil; zigzag over cooled cookies.
Flavor spins
Triple-Chocolate Black Forest: Add 60 g white chocolate chunks for extra contrast.
Kirsch Glaze: 60 g powdered sugar + 1–2 tsp kirsch + ½–1 tsp milk; drizzle over cooled cookies.
Jam-Stuffed: Enclose ½ tsp cherry jam inside each dough ball; bake 10–11 minutes.
Skillet Cookie: Press dough into a buttered 8-inch skillet; bake 14–16 minutes for a shareable, fudgy center.
Mocha Twist: Increase espresso powder to 2 tsp and finish with a coffee-infused drizzle.
Dietary tweaks that work
Gluten-free: Use a high-quality 1:1 baking blend. If your blend lacks xanthan gum, add ¼ tsp; rest dough 30 minutes for hydration.
Dairy-free: Choose plant butter with ≥80% fat. If dough feels soft, add 1–2 tbsp flour.
Eggless: Replace 1 egg + 1 yolk with 3 tbsp aquafaba + 1 tbsp neutral oil + 1 tsp cornstarch; bake on the longer end for set edges.
High-altitude adjustments (≈1500–2500 m)
Add 1–2 tbsp flour per batch, reduce sugar by 1 tbsp, increase oven temp to 365°F / 185°C, and check doneness 1 minute earlier.
Quick troubleshooting
Spreading too much: Chill longer or add 1–2 tbsp flour to the next tray.
Too cakey: Shorten bake by 30–45 seconds and confirm flour measurement by weight.
Dry or dull: Increase underbake slightly and ensure proper fat-to-flour ratio.
Not enough cherry pop: Fold in an extra 2–3 tbsp chopped dried cherries or finish with a light cherry jam drizzle.
Serving Suggestions
Warm vs room temp
Serve black forest cookie warm for melty chocolate pools and a softer bite, or at room temp for defined edges and a chewier center. Rewarm baked cookies 5 minutes at 300°F/150°C for that just-baked vibe.
Simple finishes that pop
Light chocolate drizzle plus a pinch of flaky salt
A quick kirsch glaze for grown-ups, cherry syrup for a kid-friendly shine
Extra chopped dried cherries pressed on top while warm for visual contrast
Coffee and drink pairings
Espresso or Americano amplifies the cocoa notes in these chocolate cherry cookies
Hot chocolate for a double-chocolate moment
Cold milk or vanilla milkshake for classic balance
Optional: a small pour of kirsch or cherry kombucha alongside for a bright finish
Dessert board ideas
Arrange cookies with fresh cherries, dark chocolate shards, toasted almonds, and a bowl of lightly sweetened whipped cream. Add a small dish of cherry jam so guests can dab or drizzle.
Turn them into plated desserts
Sundae: Warm cookie + vanilla ice cream + cherry compote + drizzle of chocolate.
Affogato-style: Crumble half a cookie into a cup, add ice cream, pour over hot espresso.
Whipped cream sandwich: Two cookies with stabilized whipped cream or mascarpone filling.
Ice-cream sandwich hack
Freeze baked cookies 10 minutes, then sandwich with cherry ripple or vanilla ice cream. Roll edges in mini chips or finely chopped cherries.
Occasion upgrades
Holiday tin: Mix sizes—standard and mini—for variety in a cookie box.
Valentine’s plate: Heart-shaped stencil of cocoa powder on the plate, two cookies stacked, cherry on top.
Party platter: Alternate cookies with brownie bites and fresh berries for color and texture.
For different palates
Keep some batches alcohol-free and finish with cherry syrup. For extra-dark chocolate lovers, serve alongside a small square of 70–85% dark chocolate.
Serving quantities
Plan 1–2 cookies per person for rich desserts, or 3 minis on tasting boards.
Conclusion
Congratulations! You’ve just made the ultimate black forest cookie—chewy, fudgy, and packed with irresistible flavors. These cookies aren’t just a treat; they’re a celebration of the rich, indulgent combination of chocolate, cherries, and a hint of sweetness that will have your taste buds dancing with joy. Whether you’re baking for a special occasion or simply craving a delicious snack, these cookies will hit the spot every time.
To recap, here are a few key takeaways:
You can adjust the sweetness and tartness to your preference by using more or fewer cherries.
The dough is flexible, so feel free to chill it for a deeper flavor or bake immediately for a quicker result.
Store them in an airtight container to keep them fresh for up to a week—if they last that long!
This black forest cookie recipe is sure to become a staple in your baking repertoire. Share it with friends, family, or enjoy a batch all for yourself—these cookies will make every bite a memorable one. Happy baking, and don’t forget to have fun in the kitchen!
Explore more irresistible cookie recipes you won’t want to miss:
Linzer Tart Cookies
Black and White Chocolate Chip Cookies
Monster Cookie Dough
black forest cookie insanely good chewy and fudgy
Ingredients
- Unsalted butter melted and warm — 170 g | ¾ cup
- Brown sugar packed — 150 g | ¾ cup
- Granulated sugar — 80 g | ⅓ cup + 1 tbsp
- Large egg — 1
- Large egg yolk — 1
- Vanilla extract — 2 tsp
- Dutch-process cocoa powder — 50 g | ~½ cup
- All-purpose flour — 180 g | 1½ cups spooned and leveled
- Cornstarch — 10 g | 1 tbsp
- Espresso powder — 1 tsp
- Baking soda — ½ tsp
- Fine sea salt — ½ tsp
- Dark chocolate chopped — 140 g | ~1 cup loosely packed
- Dried sour cherries roughly chopped — 120 g | ~¾ cup
- Kirsch optional — 1 tbsp, or cherry syrup for alcohol-free
- Flaky sea salt — for finishing optional
Ingredient notes & smart swaps
- Dutch-process cocoa gives deep bakery-style chocolate flavor without harsh bitterness. If using natural cocoa, add ¼ tsp extra baking soda and expect a slightly lighter color.
- Brown sugar + extra yolk keep the crumb chewy and fudgy. Avoid cutting the brown sugar unless you prefer a drier cookie.
- Espresso powder boosts chocolate notes in this black forest cookie; it won’t make the cookies taste like coffee. Skip if sensitive.
- Cherries: Dried sour cherries offer concentrated tart pops. No dried cherries? Use finely chopped morello cherries well drained and patted dry, or swirl 2–3 tsp thick cherry jam into scooped dough.
- Chocolate: Chopped bars melt into pools; chips hold their shape. Use a mix for the best texture.
- Flour & cornstarch: The combo gives structure with a soft bite. For gluten-free choose a quality 1:1 baking blend and keep cornstarch.
- Kirsch: Classic for chocolate cherry cookies. For a kid-friendly batch swap in cherry syrup or a splash of vanilla.
- Butter alternatives: For dairy-free use a plant butter with 80%+ fat; avoid tub-style spreads.
Instructions
Prep the pans and oven
- Place a rack in the center; heat to 350°F / 175°C.
- Line two rimmed baking sheets with parchment for easy release and even browning.
Bloom the cocoa for deeper flavor
- In a large bowl, whisk warm melted butter and Dutch-process cocoa until glossy and lump-free. This quick bloom gives the black forest cookie a richer, less bitter chocolate base.
Build the chewy, fudgy base
- Whisk in brown sugar and granulated sugar until the mixture looks thick and shiny, about 30 seconds.
- Add the egg and yolk; whisk another 30–45 seconds to lightly aerate.
- Stir in vanilla and kirsch (or cherry syrup) until combined.
Combine the dry team
- In a separate bowl, whisk flour, cornstarch, espresso powder, baking soda, and fine salt.
- Add the dry ingredients to the bowl in two additions, folding gently with a spatula just until no dry streaks remain. Overmixing = cakier cookies.
Fold in the stars
- Gently fold in chopped dark chocolate and dried sour cherries so they’re evenly distributed without deflating the dough.
Chill to control spread (optional but helpful)
- Cover and chill 20–30 minutes. For faster set, 10 minutes in the freezer works. No-chill will bake fine but with slightly crinklier edges.
Scoop and space
- Use a #24 scoop (~3 tbsp) for bakery-style thickness.
- Space scoops 2 inches / 5 cm apart on the prepared sheets.
- For a cherry-jam ripple: press a tiny well into each scoop and swirl in ½ tsp thick cherry jam with a toothpick.
Bake to chewy perfection
- Bake 9–11 minutes until edges are set and tops show small cracks; centers should still look slightly soft and puffy. This underbake yields that chewy and fudgy texture.
- Optional ripple: at minute 8, lift the pan a few centimeters and tap it once on the oven rack to encourage subtle crinkles.
Finish and set
- Immediately sprinkle with flaky sea salt if using.
- Cool on the sheet 5 minutes, then transfer to a rack. The residual heat finishes the center without drying it out.
Tiny Troubleshooters
- Cookies spread too much? Chill longer, or add 1–2 tbsp (8–16 g) flour to the next tray.
- Too cakey? Reduce bake time by 30–45 seconds and be sure you’re spooning and leveling flour.
- Want thicker chocolate pools? Use chopped bars and press a few shards on top right after baking.
Make-Ahead and Freezer Tips
- Freeze raw dough balls: Place scooped dough on a tray, freeze solid, then bag. Bake from frozen at 350°F / 175°C adding 1–2 minutes.
- Store baked cookies: Airtight at room temp up to 3 days; rewarm 10–12 seconds in the microwave or 5 minutes at 300°F / 150°C.
Notes
- Calories: 220 kcal
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 60mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 20g
- Protein: 3g
- Iron: 2% DV
(based on size and specific ingredients used)
Can I use frozen cherries in this recipe?
Yes, you can! Frozen cherries will work just fine. However, make sure to thaw and drain them before adding to the dough to avoid excess moisture, which can affect the texture of the cookies.
How can I make the cookies even more fudgy?
If you prefer extra fudgy cookies, you can slightly underbake them—take them out of the oven when the edges are set, but the center is still soft. They’ll firm up as they cool, giving you that irresistible, chewy texture.
Can I substitute the all-purpose flour?
Yes, you can use a gluten-free all-purpose flour blend to make these cookies gluten-free. Just ensure that the blend contains xanthan gum to help with the texture.
How should I store these cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for up to three months—just make sure to wrap them tightly before freezing.
Can I add other mix-ins to the dough?
Absolutely! Feel free to get creative with your mix-ins. Chopped nuts like walnuts or almonds pair wonderfully with the chocolate and cherries, or even a handful of dark chocolate chips for extra richness.
What’s the best way to make these cookies ahead of time?
If you’d like to prepare the dough ahead of time, simply chill it in the fridge for up to 24 hours. When you’re ready to bake, scoop and bake as directed. You can also freeze the dough in cookie dough balls and bake directly from frozen—just add an extra minute or two to the baking time.
Feel free to experiment with these tips and make this black forest cookie recipe your own! Whether you’re baking for yourself or sharing with loved ones, these cookies are sure to impress. Happy baking!