1-First Step: Mix the dry ingredients In a medium bowl, whisk together the flour, Dutch-processed cocoa powder, baking soda, and salt. This helps break up any cocoa lumps and spreads the leavening evenly through the dough. Set the bowl aside while you work on the wet ingredients.

2-Second Step: Cream the butter and sugar In a large bowl, cream the softened butter and granulated sugar until the mixture looks light and fluffy. This step adds air to the dough and helps create cookies with a pleasant texture. If you are using a stand mixer, keep the speed medium and stop to scrape the sides as needed.

3-Third Step: Add the egg and vanilla Beat in the large egg and vanilla extract until the mixture looks smooth and fully blended. Make sure the egg is at room temperature so it mixes in easily. That small detail helps the dough come together without looking curdled.

4-Fourth Step: Add the dry ingredients With the mixer on low speed, gradually add the flour mixture. Mix only until the dry ingredients are just combined. If you overmix at this stage, the cookies can turn tough instead of soft and chewy.

5-Fifth Step: Fold in the cherries and white chocolate chips Use a spatula to gently fold in the chopped maraschino cherries and white chocolate chips. The cherries should be squeezed dry before they go into the bowl, which helps the dough stay from getting too wet. Fold carefully so the fruit stays evenly distributed.

6-Sixth Step: Chill the dough Cover the bowl and chill the dough for at least 1 hour or up to 3 days. This is one of the most important parts of the recipe. Chilling gives the flour time to hydrate, helps the butter firm up, and gives you thicker black forest cookies with better flavor.

7-Seventh Step: Preheat the oven and prepare the pans When you are ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper so the cookies release easily and the bottoms bake evenly. This also makes cleanup much easier, which is always a win on busy days.

8-Eighth Step: Scoop and bake Scoop the chilled dough into balls and place them on the prepared baking sheets with enough space between each one. Bake for 12 to 14 minutes, or until the edges are set and the centers are no longer shiny. The cookies may look slightly soft in the middle, but they will firm up as they cool.

9-Ninth Step: Cool and finish Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This short rest keeps them from falling apart while they are still delicate. Once cooled, the cookies are ready to serve, pack, or share with family and friends.