You can dollop a bit of extra cherry preserves once the cookies are baked to fill out that center a bit more. 1 and 1/2 tsp may sound like a little, but it’s the perfect amount of filling. Don’t Overfill – Don’t overfill the center of the cookies or the jam can leak out and get messy while the cookies bake.Chill Time – Don’t skip the chill time or these cookies will melt into puddles in the oven.Chill it for 30 minutes to make it easier to scoop. Add the eggs and vanilla, then add the flour mixture to the wet ingredients. In a large mixing bowl, cream together the butter and sugars.
#LIFE TASTES GOOD BLACK FOREST COOKIES FREE#
Cherry Preserves – Feel free to use your own homemade cherry preserves or jam if desired.White Chocolate – Feel free to skip this or substitute milk, semi-sweet, or dark chocolate.Try Cherry Brandy if you can’t find kirsch. Kirsch – Substitute 3 tbsp milk for the 3 tbsp of kirsch if needed.It takes these from chocolate cherry cookies to true Black Forest Cookies. Kirsch – Kirsch is the alcohol traditionally used in a Black Forest Cake and adds a true Black Forest flavor to these cookies.Vanilla Extract – Use real vanilla for the best results.Brown Sugar & Granulated Sugar -Granulated sugar and brown sugar mixed together helps these bake into chewy and ultra soft chocolate cookies.Cocoa Powder – Use unsweetened cocoa powder as always.Salted Butter – I always use salted buter for the best flavor, but feel free to use unsalted if you prefer.
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