Black Forest Cookies


Yes it is midnight and yes I have 3 dozen Black Forest Cookies baking in my oven right now.

Don’t judge me!

Sometimes when I get a craving for chocolate-y fudge-y chewy delicious bites of bliss, I go for this recipe.

It is all of those things packed into a bite size (ok maybe 2 bites) cookie and I think that if you eat them at midnight they taste even better.

But don’t take my word for it! Try them!

I will seriously be your new best friend!

Black Forest Cookies
Prep time
Cook time
Total time
The batter must set up in the refrigerator for at least 1 hour before scooping and baking
Serves: 36 - 1ounce cookies
  • Semi Sweet Baking Chocolate 1 + ⅓ cups (227g)
  • Unsalted Butter 6 tablespoons (85g)
  • Eggs Large 2 (100g)
  • Granulated Sugar ½ cup (100g)
  • Instant Coffee Granules 1 teaspoon (2g)
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour ⅓ cup (44g)
  • Baking Powder ¼ teaspoon
  • Salt ¼ teaspoon
  • Dried Cherries (160g)
  • Cherry Juice *any type is fine and any quantity is fine (about ½ cup) it is just to soak & plump the cherries, the juice will be discarded
  • Mini Chocolate Chips ¾ cup (130g)
  1. Melt chocolate and butter- cool slightly
  2. Pour cherry juice over dried cherries and let stand for about 30 minutes, drain, discard juice
  3. Combine granulated sugar and eggs, whisk smooth.
  4. Add vanilla extract, salt and coffee granules to the egg/sugar mixture and whisk smooth.
  5. Add melted chocolate & butter mixture, whisk smooth
  6. Add flour and baking powder, mix just until combined.
  7. Add the drained plumped cherries and chocolate chips and mix to combine.
  8. Refrigerate for at least 1 HOUR.
  9. Scoop with a #100 scoop and place on a parchment lined sheet pan spaced approximately 2" apart.
  10. Dust with powdered sugar *optional
  11. Bake in preheated 350°F oven for about 12-14 minutes
Store at room temperature in an airtight container for up to 1 week.

Freeze for 1 month

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  1. Hi,
    Is d sugar supposed to b dissolved in d mixture for dis cookies? Even if I grind my sugar in food processor.. M having difficult time dissolving d grains. Also in all ur cookie recipes do I need to dissolve d sugar grains.last tome I made soft n chewy cookies..was frustrated coz of my sugar leaving it in granulated form since it gv me hard time.but fortunately I couldn’t feel d grains in d cookies.if it’s dat way den it’s fine but if not den pls give me a solution since I won’t b lucky all d times.
    Thanks Gretchen

    1. You do not dissolve sugar when making brownies or brownie type cookies (like this one)
      The only time you will dissolve the sugar is when the recipe says to dissolve the sugar (like by heating it with the eggs over a double boiler like in the Vanilla Sponge Cake recipe ) In this recipe you can see I only whisked the eggs and sugar

  2. Loved following you at Woodland Bakery so thank you for your new site. Trying Black Forest cookies this weekend.

  3. I am so glad to watch you bake on YouTube again, I realized yesterday I’m a month behind but I will catch up. You truly motivate me to want to bake, so thank you and my family thanks you to.

  4. Hi der,
    Thanks for d reply. I had one more d cake recipes where egg n sugar r not to b heated over double boiler..I c my sugar settled down at d bottom of Cake after I hv started heating egg n sugar in all cake recipes irrespective it’s der in d recipe or coz of dis even ifur recipe asks to whiskd egg slightly n den slowly add sugar till I get ribbon stage,in dis case too I heat dem both together first n den achieve d ribbon stage. If I dun do Dat den even if I hv achieved ribbon stage,sugar is not dissolved .Dou also c sugar in dis ribbon stage ?I dunno if m doing right or wrong .Lemme know pls

  5. Hi Gretchen,

    These look yummy and I haut happen to have some dried cherries. In the directions, you mention cherry juice, but I don’t see it in the ingredients list. Is it cherry juice from a jar of maraschino cherries or bottled cherry juice? How much?
    Thanks so much, Jane

    1. Great! You will love them! In the video I mentioned that the quantity of cherry juice is not important since it is just for soaking and plumping it will be drained and not used in the recipe.
      You can use whatever juice you like, I had some on hand that I was drinking, so I used that. Marachino would also be fine- or even apple juice in a pinch! (water is also ok) or for REAL DEAL black forest- get them drunk in some Kirshwasser! wooohooo!!

  6. Thank you for this great looking recipe. I also appreciate that you tell us how long the baked item keeps. That’s really helpful.

    I have two questions: In your video, you said to put sifted powdered sugar on the cookies before baking. Did you also do that after they came out of the oven?

    The second question is have you made these cookies using a larger scoop and if so, what size and how long to bake?

    Thank you for all you do!

    1. HI Debi thanks! and you’re welcome too!
      You will not need to add more powdered sugar after they bake, but you can if you like.
      You can use a larger scoop yes, Id add another 3-4 minutes

  7. Hi Gretchen,
    So glad you are up and running again.
    I want to know if I can use frozen cherries for the cookies, if I drain them and pat away as much moisture as possible? Cannot wiat to try them…….them look so yummy.
    Thanks for all you do.

  8. These are fabulous! I just used water to soak the cherries and they were still delicious (but they were very moist Montmerency cherries! Yay living in Michigan). I also did half a batch without the coffee and half a batch with. Personally I prefer the ones without the coffee but they’re awesome regardless.

    I made them a little larger and they were very fragile while slightly warm. I think next time I’ll let them cool fully before I try to take them off the pan! Thanks for the recipe!

  9. Hi Gretchen can you show us the receipe for the mocachino cookies you made. I lost the receipt and that was one of my favorites 🙂 thank you. I’m not sure if that’s what you called them before but they were the coffee cookies.

  10. Hello!

    Can I make the dough today and refrigerate it before baking them tomorrow? I will leave them at room temp for sometime before baking.

    Will it turn out the same?

    Do let me know soon!


    PS: BIG FAN!

  11. Made these last night. Used #50 scoop and ended up with 28 pieces.
    First half, I used an aluminum tray with silicon mats – the cookies came out flat/deflated but still soft
    Second half, I used my old baking tray (darker in color) with silicon mats- the cookies came puffier but cooked darker (which I expected)
    The cherries (most of them) got stuck together in clumps in the middle of the cookie. I will toss them in flour next time around and perhaps use a little less cherries.
    Over all taste great but I will try to make them again and again until I get better distribution of cherries and chocolate chips for each cookies, instead of just being clumped together in the middle.

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