Description
These Chocolate Cherry Cookies combine rich cocoa-flavored cookies with a luscious chocolate cherry ganache filling. Perfectly soft and fudgy with a hint of tart cherry, they offer an indulgent treat that’s great for any chocolate lover.
Ingredients
Scale
For the Chocolate Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
For the Chocolate Cherry Ganache
- 5 oz chocolate, chopped (use a dark chocolate with cherries such as Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt until well combined. Set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter, light brown sugar, and granulated white sugar until smooth and fluffy.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla extract on medium speed for 1-2 minutes until the dough is light and fluffy.
- Combine dry and wet ingredients: Add the flour mixture to the wet ingredients and blend on low speed just until combined; do not overmix.
- Shape and chill dough: Using a tablespoon-sized cookie scoop, portion out 32 cookies. Roll each portion into a ball and immediately press each ball down with a 1/4 teaspoon to create an indent. Place dough balls on a baking sheet and chill in the refrigerator for 1 hour.
- Preheat oven: About 15 minutes before baking, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Arrange and bake cookies: Arrange 8 cookies per baking sheet. Bake for 9-11 minutes; 10 minutes yields the perfect texture.
- Re-indent and shape cookies: When cookies come out of the oven, gently press the centers again with a 1/4 teaspoon to recreate the indent. Use a circular cookie cutter or biscuit cutter around each hot cookie to create a perfect circle and reduce the size slightly for a neat appearance.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the ganache: Place chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan just until near boiling, then pour it over the chocolate. Stir until smooth and melted. Stir in cherry preserves until evenly combined.
- Assemble cookies: Spoon about 1 teaspoon of the chocolate cherry ganache into the center indent of each cooled cookie. Use more ganache if it fits.
- Chill to set ganache: Refrigerate the assembled cookies for 10-15 minutes to allow the ganache to firm up.
- Store cookies: Store any leftovers in an airtight container in the refrigerator for up to three days to maintain freshness.
Notes
- Use Dutch-process cocoa powder for the best deep chocolate flavor and color.
- Room temperature egg yolks blend better and yield a fluffier dough.
- Chilling the dough helps the cookies keep their shape and intensify flavor.
- The indent in the dough holds the ganache filling securely when baked.
- Pressing the cookies again after baking helps maintain the perfect shape and size.
- Use a high-quality dark chocolate with cherry pieces for ganache to enhance flavor.
- Store cookies in an airtight container and refrigerate to extend freshness, especially because of the ganache.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
