Chewy Black Forest Cookie Recipe

Remember last week when I promised a week of cookie recipes, and then … got distracted?

Well, it’s not a week worth of cookie recipes, but it’s an AWESOME cookie recipe, so I hope you enjoy it! This is my chewy black forest cookie recipe, which was a very popular item on my former holiday menus, and for gift orders. Gooey, chewy chocolate cookie with chunks of maraschino cherries and a white chocolate drizzle… what else is there to say?

Not much… so here’s the recipe!

Chewy Black Forest Cookies

2 cups flour
3/4 cup good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, softened
1 cup sugar
1 cup brown sugar
2 Eggs
2 tsp pure vanilla extract*
1 cup maraschino cherries, chopped and well drained
1-2 cups white chocolate chips

Preheat oven to 350°. Combine flour, cocoa, baking soda and salt, set aside.

Cream together sugars and softened butter. Add eggs and vanilla, beat until smooth. Slowly add dry ingredient mixture, mix until fully incorporated. Add chopped cherries, stir just until evenly distributed.

Roll dough into 1.5” balls, and place on un-greased cookie sheets, leaving 2″ between cookies. Flatten slightly.

Bake for 13-15 minutes. Cookies will puff during baking, be soft when removed, and will flatten and set when removed from the oven.

Cool on cookie sheet for about 2 minutes, until cookies are set. Move cookies to wire rack to cool.

Melt white chocolate chips – I like to place them in a glass bowl and microwave them for 45 seconds at a time until almost melted, then stirring until fully melted. Use a spoon or pastry bag to drizzle melted chocolate over the cookies, allow chocolate to cool and set completely.

Makes 24 large cookies

* Feel free to substitute almond extract, maraschino cherry liqueur, or kirsch.

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