Description
These Black Forest Cookies combine rich chocolate with the classic flavors of cherries and white chocolate for a delightful treat. Easy to prepare with a chocolate chip cookie mix enhanced by cocoa powder, dried cherries, and dual chocolate chips, these cookies offer a soft, chewy texture with a perfect balance of sweet and tart notes.
Ingredients
Scale
Dry Ingredients
- 1 17.5 oz bag chocolate chip cookie mix
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 2 large eggs
- 1/2 cup salted butter, softened
Add-ins
- 1 cup dried cherries, chopped
- 3/4 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350º F. Line two large cookie sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the chocolate chip cookie mix and unsweetened cocoa powder until fully blended for an even chocolate flavor throughout the dough.
- Mix Wet Ingredients into Dry: Using a hand or stand mixer, beat in the two large eggs and softened salted butter until the mixture forms a thick but soft dough. Make sure to scrape down the sides and bottom of the bowl with a spatula as needed to ensure all ingredients are fully incorporated.
- Fold in Cherries and Chocolate Chips: Gently fold the chopped dried cherries, white chocolate chips, and semi-sweet chocolate chips into the dough to evenly distribute these delicious mix-ins.
- Scoop and Shape Dough: Use a 1 1/2 tablespoon cookie scoop to portion out the dough and roll each portion into a ball for uniform-sized cookies.
- Arrange on Baking Sheets: Place the cookie balls evenly spaced on the prepared cookie sheets about 1-2 inches apart to allow room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 8-11 minutes, or until the edges are set and the center no longer appears wet, indicating the perfect chewy-done texture.
- Cool Before Serving: Remove the baked cookies from the oven and let them cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely or serving warm.
Notes
- For chewier cookies, bake closer to 8 minutes; for more crisp edges, bake up to 11 minutes.
- Be sure to soften the butter properly to achieve smooth mixing and dough consistency.
- Using parchment paper helps prevent cookie sticking and makes cleanup easier.
- Allow cooling on the baking sheet first to help cookies set and prevent breaking during transfer to the rack.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
