This cookie recipe combines the comforting richness of chocolate with the bright, cherry-sweet pop that makes Black Forest desserts so irresistible. I first developed this variation on a cold December afternoon when I wanted holiday flavor without the fuss of baking a layered cake. The dough is gently chocolatey and tender, and the maraschino cherries add both color and a syrupy sweetness that pairs perfectly with semi-sweet chips. These cookies are soft in the center with slightly crinkled edges, and every bite gives a little burst of cherry and melty chocolate.

I discovered the formula during a get-together where I needed something portable and festive to pass around. Everyone loved the nostalgic contrast of fruit and chocolate, and the recipe quickly moved from an experiment to a requested contribution at parties. What makes these cookies special is how forgiving the dough is: it tolerates a gentle overmix or a short chill without losing chewiness, and it adapts well to substitutions like gluten-free measure-for-measure flour. If you love the classic Black Forest flavor but want an easy, shareable form, these cookies are a dependable winner.

Ingredients

• Unsalted butter: 1/4 cup (1/2 stick) softened. Use real butter for the best mouthfeel — I prefer plug-in brands like Land O Lakes or Kerrygold for flavor; softened to room temperature makes creaming easier.
• Brown sugar: 3/4 cup packed. Light brown sugar adds moisture and a subtle molasses note that deepens the cookie’s flavor; pack it firmly when measuring for consistent results.
• Egg: 1 large. Brings structure and chew; let it come to room temperature for a more even emulsion with the butter and sugar.
• Vanilla extract: 1 teaspoon. Use a pure vanilla extract for roundness — it lifts the chocolate and cherry notes.
• All-purpose flour: 1 1/3 cups. Spoon and level when measuring or weigh if you prefer precision; King Arthur or Gold Medal both work well.
• Unsweetened cocoa powder: 1/4 cup. Dutch-process cocoa gives a darker color and smoother flavor; natural cocoa is brighter and tangier — either works, but stick with one for consistency.
• Baking soda: 1/2 teaspoon. Provides a gentle lift and helps create the slightly crinkled edges.
• Salt: 1/4 teaspoon. Balances sweetness and enhances chocolate flavor; use fine salt for even distribution.
• Maraschino cherries: 1/2 cup drained and finely chopped, plus extras for garnish. Pat them dry to remove excess syrup so the dough doesn’t become too wet.
• Semi-sweet chocolate chips: 3/4 cup, plus extras for garnish. Use quality chips like Ghirardelli or Guittard for the best melting and flavor.

Instructions

Preheat and prepare: Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper so cookies release easily and bake evenly. Position racks in the middle of the oven for uniform browning. Cream butter and sugar: In a medium mixing bowl, beat 1/4 cup softened butter and 3/4 cup packed brown sugar with an electric mixer for about 1 minute until combined and slightly lighter. Add 1 large room-temperature egg and 1 teaspoon vanilla; beat just until combined to avoid over-aerating, which can create cakier cookies. Combine dry ingredients: In a separate bowl whisk together 1 1/3 cups all-purpose flour, 1/4 cup unsweetened cocoa, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually fold the dry mixture into the wet with a spatula until a thick dough forms; avoid vigorous beating to preserve chewiness. Fold in cherries and chips: Drain and finely chop the maraschino cherries, then pat them dry on paper towels to remove excess syrup. Gently fold in 1/2 cup chopped cherries and 3/4 cup semi-sweet chips, distributing them evenly but not overworking the dough. Scoop and top: Use a cookie scoop to portion dough into 12 to 14 even balls and place them on the prepared sheet about 2 inches apart. Press additional chopped cherries and a few chips into the tops for an attractive finish and an extra burst of flavor after baking. Bake and cool: Bake for 13–15 minutes until the edges are set but the centers remain soft to the touch. Let cookies cool on the baking sheet for about 10–15 minutes so they firm up, then transfer to a rack to cool completely.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, layer parchment between stacks and freeze for up to 3 months; thaw at room temperature or warm briefly in a 300°F oven for a few minutes. For maximum freshness, separate any very moist additions (extra cherries) until ready to serve so the cookie texture does not soften. If refrigerated, allow cookies to come to room temperature before serving for the best flavor and texture.

Ingredient Substitutions

If you need a gluten-free version, substitute a reliable measure-for-measure gluten-free flour blend; I’ve had success with King Arthur measure-for-measure. For dairy-free, use a plant-based stick-style butter and dairy-free chocolate chips, and be mindful that texture may vary slightly. You can swap maraschino cherries for dried tart cherries rehydrated briefly in warm water if you prefer less syrup; reduce added liquids elsewhere if you use very plump rehydrated fruit. For a richer chocolate punch, use 1/2 cup chocolate chunks in place of half the chips.

Serving Suggestions

Serve these warm with a dollop of whipped cream or a scoop of vanilla ice cream for an informal dessert. They pair beautifully with coffee or a bold black tea. For holiday presentation, arrange on a platter with powdered sugar-dusted cranberries and a scattering of chocolate shavings. For a kid-friendly plate, include small bowls of extra cherries and chips so guests can press their own toppings on warm cookies.

Cultural Background

The flavor profile draws from the classic German Schwarzwälder Kirschtorte, commonly known as Black Forest cake, which layers chocolate cake with cherries and whipped cream and is traditionally flavored with kirsch, a cherry brandy. While the original dessert is rich and multi-component, this interpretation captures the essential contrast of dark chocolate and bright cherries in a simpler format. Handheld variations like this reflect a modern trend of translating classic cakes into cookies or bars for ease and portability.

Seasonal Adaptations

In summer, use fresh dark sweet cherries (pitted and finely chopped) folded in at the end for a fresher fruit note; reduce any syrup added. For winter or holiday spins, fold in a pinch of cinnamon or replace 1/4 cup of chips with mini peppermint chips to create a festive twist. For adults, soak the chopped cherries briefly in a tablespoon of kirsch or maraschino syrup and blot dry to introduce an authentic Black Forest aromatic note.

Meal Prep Tips

Prepare the dough up to 3 days ahead and keep it tightly wrapped in the refrigerator; scoop dough balls and place them on a tray to freeze solid before transferring to a zip-top bag for longer storage. Bake directly from frozen, adding 2–3 minutes to baking time. Portion dough into uniform balls using a 1.5-tablespoon scoop to ensure consistent baking across batches. Label containers with date and bake time so you can rotate stocks easily.

These cookies are a celebration of contrast: tender chocolate dough and bright cherries. Whether you bake a single batch for a family gathering or freeze dough for spontaneity, they’re easy to make and even easier to share — enjoy, and please tell me how you personalize them.