Black Forest Cookies

These are not dainty cookies. Every bite is a different adventure: a nugget of milk chocolate here, a sweet pop of maraschino cherry there, the crunch of granola, the chew of coconut, the snap of a nut.

Brown sugar gives the base a caramel-like depth and keeps the texture soft and chewy in the center with golden, slightly crisp edges.

A grating of orange zest is listed as optional, but don’t skip it. That tiny citrus spark lifts all the rich, sweet flavors and keeps the cookie from feeling one-note.

Chef Tips

• Chop the maraschino cherries and pat them dry with a paper towel. Excess cherry juice can make the dough too wet and turn the cookies pink in odd spots.
• Use a tablespoon measure to scoop the dough for consistent sizing. These cookies spread, so give them room on the sheet.
• Pull them at golden brown, not dark brown. The granola and coconut will continue to toast as they cool on the pan.
• Store in an airtight container at room temperature. The granola softens after a day but the flavor actually improves.