If you like Black Forest, these cookies will hit the sweet spot just right.
For the past few years over on my blog and YouTube channel, you may have noticed I’ve shared a Black Forest recipe, mostly being cakes but this year I’ve taken it one step further and came up with these cookie.
These cookies start with my basic chocolate cookie studded with white chocolate for the cream element, then it has been filled with a homemade cherry jam. Topped and finished with a cocktail cherry, milk and dark chocolate, what more could you ask for?
If you make these, they make a great addition to the Black Forest gateau. That’s what I have done this year, so you may see a few more black forest themed blog post and videos yeah – but they are worth it, trust me.
Anyway, lets get started, shall we?
150g Granulated sugar.
150g Light brown sugar.
1 tsp Vanilla extract.
300g Plain flour.
50g Cocoa powder.
1 tsp Baking powder.
100g White chocolate, roughly chopped.
Cherry jam (homemade or store bought).
Cocktail cherries/maraschino style cherries.
White chocolate, roughly chopped.
Dark chocolate, roughly chopped.
Before you get started on the cookies, you should do a little prep work. I recommend starting by weighing up your ingredients, preheating your oven to 180˚c/350˚f, line a couple of baking trays with some parchment paper and get any equipment you intend on using ready, such as a stand mixer and a silicon spatula.
Grab your stand mixer bowl (or any other large bowl) and place the butter, granulated sugar and light brown sugar and beat them all together until they are lighter and fluffier in colour and consistency.
Once the mixture is lighter and fluffier, give the bowl a good scraping down to incorporate any bits that may not have been fully worked in.
Add in your eggs and vanilla, one at a time, beating well in-between each addition.
Give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in.
Directly over the bowl, sift in the plain flour, baking powder and cocoa powder. I recommend sifting the dry mix as cocoa powder can be prolific for having lump. You can also add the white chocolate in at this stage.
Fold the ingredients in using a silicon spatula, just until the ingredients have been incorporated, the dough should be clear. You can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in.
For each cookie, take two scoops of dough, flattening them slightly. Pipe or scoop a small amount of the cherry jam onto one of the halves and use the other ball of dough to cover the jam and give it a quick roll so its rounded.
Repeat for the remainder of the dough, then place onto a baking lined baking tray. Flatten them slightly and round them off using a big enough cookie cutter and place into a preheated oven and bake 12-15 minutes or until well spread and sightly darker around the edges of the cookies.
Once baked, remove from the oven and finish the cookies off.
For each cookie, I like to use half a cocktail cherry in the centre and a couple of pieces of both dark and white chocolate around the edges.
Leave to cool (if you can resist) and enjoy them on their own or with a glass of milk.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.