Black Forest Cookies

These indulgent Black Forest cookies are rich, fudgy, and deeply chocolatey, made even better with nutty browned butter and a touch of coffee to enhance the cocoa. Studded with melty chocolate chips and tart dried cherries, they offer a perfect balance of sweetness and depth—like a bakery-style twist on the classic Black Forest cake.

Yield: 18-24

Author: Kelli Bowman

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Black Forest Cookies

Prep time: 30 MinCook time: 15 MinInactive time: 6 HourTotal time: 6 H & 45 M

These indulgent Black Forest cookies are rich, fudgy, and deeply chocolatey, made even better with nutty browned butter and a touch of coffee to enhance the cocoa. Studded with melty chocolate chips and tart dried cherries, they offer a perfect balance of sweetness and depth—like a bakery-style twist on the classic Black Forest cake.

Ingredients

• 1 cup browned butter, room temperature
• 1½ cups cane sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 tbsp hot coffee
• ¾ cup cocoa powder
• 2½ cups gluten-free flour or all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 12 oz chocolate chips
• 8 oz dried cherries

Instructions

1. BROWNED BUTTER: Place 1 cup of butter in a saucepan over medium heat. Stir every 30 seconds as it melts and begins to foam. Continue cooking until it turns a rich golden brown and releases a nutty aroma, about 5–6 minutes. Remove from heat, pour into a metal mixing bowl, and let cool for 30 min.
2. In a bowl with a hand mixer or stand mixer, beat the browned butter and cane sugar on medium-high for 3–4 minutes until smooth.
3. Add the eggs and vanilla extract and beat another 3–4 minutes until the mixture becomes light and fluffy.
4. Turn off the mixer and add the coffee, cocoa powder, flour, baking soda, salt, chocolate chips, and dried cherries. Mix until fully incorporated and no flour remains.
5. Scoop dough into balls (¼ cup for large cookies or 1–2 tbsp for smaller cookies). Place on a tray and cover and chill for 6–12 hours.
6. Preheat oven to 350°F.
7. Place dough balls on a baking sheet 2 inches apart.
8. Bake for 13–15 minutes, until the edges are set but the centers still look slightly underdone.
9. Allow cookies to cool for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Storage:

• Store baked cookies in a sealed bag or container for a few days.
• Freeze baked cookies in a sealed bag for 1–2 months.
• Dough balls can also be frozen for 1–2 months and baked directly from frozen (add a few extra minutes to baking time).

Recommended Products

Caputo Italian 00 Flour

Caputo Fioreglut Gluten Free Flour

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