black forest cookie insanely good chewy and fudgy

Indulge in a decadent black forest cookie, chewy, fudgy, and packed with chocolate and cherries. Perfect for any occasion or a sweet treat!

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American, German (inspired by Black Forest flavors)

Servings 14 Cookies

Calories 220 kcal

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.

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.

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.

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.

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.

Gently fold in chopped dark chocolate and dried sour cherries so they’re evenly distributed without deflating the dough.

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.

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 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.

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.

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.

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.

Nutrition Information (per serving):

Calcium: 4% DV

(based on size and specific ingredients used)

Keyword Black Forest Cookie, Chewy, Chocolate Cherry Cookie, Fudgy