Description
Indulge in these decadent Black Forest Cookies, featuring a rich chocolate cookie base filled with cherry pie filling, topped with smooth chocolate ganache, whipped cream frosting, and garnished with chocolate curls and a cherry. Perfect for chocolate and cherry lovers seeking a show-stopping dessert.
Ingredients
Scale
Chocolate Cookies
- 1 1/2 cups butter
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp light corn syrup
- 1 tbsp vanilla
- 3 3/4 cups all-purpose flour
- 1 cup dutch processed cocoa powder
- 1 tbsp corn starch
- 2 tsp baking soda
- 1 tsp salt
- 1/3 cup cherry pie filling
Chocolate Ganache
- 1 1/2 cups chocolate chips
- 1/2 cup heavy whipping cream
Whipped Cream Frosting
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- clear vanilla extract (to taste)
Toppings
- Chocolate curls
- Cherries on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a stand mixer, beat the butter, brown sugar, and granulated sugar together until the mixture is light in color and fluffy in texture, which ensures a tender cookie.
- Add Wet Ingredients: Mix in the eggs, light corn syrup, and vanilla extract until everything is well combined, creating a smooth batter.
- Add Dry Ingredients: Incorporate the all-purpose flour, dutch processed cocoa powder, corn starch, baking soda, and salt into the wet mixture, mixing until a soft chocolate cookie dough forms.
- Portion and Shape Dough: Divide the dough evenly into 12 portions using a 1/2 cup measuring cup (do not fill completely). Roll each portion into a ball, then create a pocket in the center with your thumb.
- Fill Cookies: Spoon approximately 1/2 tablespoon of cherry pie filling into each dough pocket, then carefully seal the dough around the filling to encase it completely.
- Prepare Baking Sheets: Place 6 filled cookies per baking sheet lined with parchment paper or a silicone baking mat, spacing them apart to allow spreading.
- Bake: Bake the cookies at 350°F (175°C) for 15-17 minutes. They are done when they crack or crinkle on top, begin to spread slightly, and the centers no longer look wet.
- Cool: Allow the cookies to cool completely on the baking sheet before adding toppings, ensuring ganache and frosting won’t melt.
- Make Ganache: Heat heavy cream in a microwave-safe bowl for 1 1/2 minutes until boiling. Remove from microwave, add chocolate chips, and let them soak for 3 minutes. Whisk until smooth and spread on each cooled cookie.
- Chill: Place ganache-topped cookies in the refrigerator to set while preparing the whipped cream frosting.
- Make Whipped Cream Frosting: In a stand mixer or using an electric hand mixer, whip the heavy cream on medium-high speed until it begins to thicken. Reduce speed, gradually add powdered sugar and vanilla extract, then whip at high speed until stiff peaks form.
- Pipe Frosting and Garnish: Fill a piping bag fitted with a large closed star tip with whipped cream frosting. Pipe a swirl atop each ganache-covered cookie, then garnish with a cherry and chocolate curls.
- Serve and Store: Enjoy immediately or store cookies in the refrigerator for up to 4 days to keep fresh.
Notes
- Ensure the dough pockets are properly sealed to prevent cherry filling from leaking during baking.
- Use Dutch-processed cocoa for a rich, deep chocolate flavor and smooth texture.
- Chilling the cookies after applying ganache helps the topping set firmly before adding frosting.
- Store cookies in an airtight container in the refrigerator to maintain freshness up to 4 days.
- For a firmer cookie, slightly underbake by a minute and allow residual heat to finish baking.
