Black Forest Cookies (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tsp vanilla extract
02 - 1 large egg
03 - ¾ cup semi-sweet chocolate chips, plus extra for garnish
04 - ½ tsp baking soda
05 - ½ cup drained and finely chopped maraschino cherries, plus some for topping
06 - ¼ tsp salt
07 - ¼ cup unsweetened cocoa powder
08 - 1 ⅓ cups all-purpose flour
09 - ¾ cup brown sugar
10 - ½ stick unsalted butter, softened (1/4 cup)

# Instructions:

01 - Turn on your oven and set it to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick mat.
02 - Using an electric mixer, blend the brown sugar and softened butter for roughly a minute until smooth.
03 - Toss in the vanilla and egg, then mix everything thoroughly until well blended.
04 - In a small bowl, stir the baking soda, cocoa powder, salt, and flour together. Slowly work this mixture into the wet ingredients with a spatula. You’ll get a thick dough.
05 - Chop the cherries into small bits and pat them dry to remove extra juice. Stir these and the chocolate chips into the dough with a spatula until evenly mixed.
06 - Scoop out the dough into balls onto the baking sheet. Push a few extra chocolate chips and cherry pieces into the tops for a fun touch.
07 - Pop the tray into the oven for 13–15 minutes. The cookies should be firm at the edges but still lightly soft in the middle.
08 - Leave the cookies on the tray for 15 minutes before moving them to a rack to cool down completely.

# Notes:

01 - Replace regular flour with King Arthur Gluten-Free Measure for Measure Flour to make these cookies gluten-free.
02 - Blot the chopped cherries dry to keep the dough’s consistency right.
03 - Keep them fresh by storing them in a sealed container at room temperature for up to 5 days.