Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 12 cookies
Black Forest Cookie: Chocolate Covered Sour Cherry Cookies in 25 Minutes is the sweet indulgence you didn’t know you needed. This delightful treat combines rich chocolate and tart cherries, resulting in a cookie that beautifully balances flavor and texture. Perfect for busy parents, kitchen beginners, or anyone looking to whip up something special without spending all day in the kitchen, this recipe is both straightforward and satisfying. Imagine biting into a cookie with a crisp outside, soft interior, and the punchy flavor of sour cherries mixed with decadent chocolate. It’s truly a dessert dream come true!
What Is Black Forest Cookie: Chocolate Covered Sour Cherry Cookies in 25 Minutes?
The Black Forest Cookie is a delightful twist on the classic Black Forest cake, turned into an easy-to-make cookie. It features a rich chocolate base enhanced with sour cherries and is topped with a smooth chocolate coating. These cookies are perfect for any occasion, whether you need a quick dessert for a family gathering or simply want to treat yourself. The chocolate and sour cherry combination not only creates a visually stunning cookie but provides a flavor experience that will leave your taste buds craving more.
Why You’ll Love This
You’ll absolutely adore this recipe because it allows you to create gourmet-style cookies in less than half an hour! The rich chocolate flavor combined with the sharpness of the sour cherries makes for a unique dessert that stands out. It’s also a versatile recipe that can be modified to suit your preferences; you can experiment with different types of chocolate or use dried fruit if fresh isn’t available. Additionally, these cookies make for great gifts when packaged nicely. They’re perfect for special occasions or a simple afternoon treat with friends.
Ingredients You’ll Need
- 1 cup all-purpose flour: This forms the base of your cookie, giving it structure.
- ½ cup unsweetened cocoa powder: To give the cookie a rich chocolate flavor.
- ½ teaspoon baking soda: This helps the cookies rise and become fluffy.
- ¼ teaspoon salt: Enhances the flavors of chocolate and cherries.
- ½ cup unsalted butter, softened: Adds richness and moisture to the cookie.
- ½ cup granulated sugar: Sweetens the cookie for delightful taste.
- ¼ cup brown sugar: Contributes to the cookie’s chewy texture.
- 1 large egg: Acts as a binding agent for all ingredients.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 1 cup sour cherries, pitted: Adds a tart flavor that complements the chocolate.
- ½ cup chocolate chips: For extra chocolatey goodness.
- 1 cup melted chocolate for coating: Adds richness and a glossy finish.
How to Make
- Start by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly and achieve that perfect texture.
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients for a consistent flavor.
- In a separate bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This can take about 2-3 minutes using an electric mixer.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated. This helps to bind the cookie mixture well.
- Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix, as this can lead to dense cookies.
- Fold in the sour cherries and chocolate chips until they are evenly distributed throughout the dough.
- Using a tablespoon, scoop the cookie dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.
- Bake in the preheated oven for 10-12 minutes until the edges are set but the center is still soft. This will ensure a chewy texture once cooled.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dip each cookie halfway into melted chocolate and place them back on the parchment paper to set. You can refrigerate them for 10-15 minutes to speed up the setting process.
Variations & Substitutions
White Chocolate Variation: For a different flavor, substitute dark chocolate with white chocolate in the cookie dough and the coating. This adds a sweet, creamy tone that pairs beautifully with the tart cherries.
Dried Fruit Option: If fresh sour cherries aren’t available, consider using dried cherries or cranberries. Just soak them in warm water for about 10 minutes before folding them into the dough to help rehydrate them.
Nutty Inclusion: You can add ½ cup of chopped nuts such as walnuts or pecans for additional texture and flavor. Nuts add a lovely crunch to the chewy cookie, balancing out the softness of the cherries.
Vegan Option: To make a vegan version, substitute the butter with coconut oil and use flax eggs instead of regular eggs. Combine 1 tablespoon ground flaxseed with 2.5 tablespoons water, letting it sit for 5 minutes until it thickens.
Common Mistakes to Avoid
One common mistake is overmixing the dough, which can lead to dense cookies. Ensure you mix until just combined to keep them soft and chewy. Another issue is not properly measuring the flour; using too much can result in dry cookies. Always spoon and level flour in your measuring cup for accuracy. Additionally, baking them for too long can lead to hard cookies; they should be removed when they’re just set, as they will continue to firm up while cooling.
Storage, Freezing & Reheating Tips
To store your cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you prefer to freeze them, make sure they are completely cooled, then layer them between sheets of parchment paper in a freezer-safe container. They can be stored for up to three months. When you’re ready to enjoy, let the cookies thaw at room temperature. If you’d like to reheat them, simply warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes.
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Yes, you can definitely use frozen sour cherries in this recipe. Just make sure to thaw and drain any excess liquid before adding them to the cookie dough. This helps prevent the cookies from becoming soggy and maintains the cookie’s structure.
How do I know when the cookies are done baking?
The cookies are done when the edges are firm, and the centers look soft but not raw. They should be slightly puffed and set to the touch. The cookies will continue to firm up as they cool on the baking sheet, so don’t wait for them to look completely baked in the oven.
Can I make the dough ahead of time and bake later?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. If you’d like to store it longer, you can freeze the dough. Scoop and shape the cookie dough into balls, then freeze them on a baking sheet. Once solid, transfer them to a freezer-safe bag for up to 3 months. Bake directly from the freezer, adding a minute or two to the baking time.
How can I fix cookies that spread too much while baking?
If your cookies spread too much during baking, it could be due to too much butter or insufficient chilling of the dough. To fix this, try refrigerating the dough for about 30 minutes before baking or reducing the amount of butter used.
Can I incorporate other flavors into this recipe?
Definitely! Feel free to add a teaspoon of almond extract to enhance the cherry flavor or swap the chocolate for flavored chips, like white chocolate or vanilla. Get creative with your cookie by adding spices like cinnamon or nutmeg for a unique twist!
Conclusion:
The Black Forest Cookie: Chocolate Covered Sour Cherry Cookies in 25 Minutes is a versatile dessert that fits beautifully into any baking repertoire. With easy-to-follow steps, a short baking time, and endless variations, you have every reason to fall in love with this delectable cookie. Whether enjoyed at home or gifted to others, these cookies are sure to impress! Happy baking!
