Description
These rich and decadent Chocolate Cherry Cookies combine the deep flavor of cocoa with the sweet burst of cherry preserves, all topped with a smooth chocolate cherry ganache. Perfectly soft and fudgy, these cookies offer a delightful treat for chocolate and cherry lovers alike, with an elegant ganache center that sets beautifully after chilling.
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 chopped chocolate (preferably dark chocolate with cherries, Endangered Species Chocolate Vibrant Cherries + Dark Chocolate recommended)
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
- Prepare 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 this flour mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or stand mixer with paddle attachment on high speed to cream the softened unsalted butter with the light brown sugar and granulated white sugar until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed, continuing to beat until the mixture becomes light and fluffy, about 1–2 minutes.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed and mix just until combined—avoid overmixing to keep the cookies tender.
- Shape Cookie Dough: Using a tablespoon-size cookie scoop, portion the dough into 32 equal balls. Immediately press a 1/4 teaspoon into the center of each ball to create an indent. Place the dough balls on a tray and chill in the refrigerator for one hour to firm up.
- Preheat and Prepare Baking Sheets: Fifteen minutes before baking, preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper. Arrange 8 cookie dough balls per sheet.
- Bake Cookies: Bake the cookies for 9–11 minutes; 10 minutes is ideal. Right out of the oven, gently re-press the centers with a 1/4 teaspoon to restore indents if needed. For perfect circular shapes and original size, gently run a cookie or biscuit cutter around each warm cookie.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Make Ganache: Place the chopped chocolate in a medium-sized bowl. Heat the heavy cream in a small saucepan just until it is about to boil, then pour it over the chocolate. Stir gently until the chocolate melts and the ganache is smooth.
- Incorporate Cherry Preserves: Stir the cherry preserves into the chocolate ganache until fully combined and smooth.
- Assemble Cookies: Spoon about 1 teaspoon of the chocolate cherry ganache into the indent center of each cooled cookie. Add a little more ganache if space allows.
- Chill to Set: Place the assembled cookies in the refrigerator for 10–15 minutes to allow the ganache to firm up properly.
- Storage: Store leftover cookies in an airtight container at room temperature or refrigerated for up to three days to maintain freshness and texture.
Notes
- Chilling the dough is crucial to maintain the cookie shape and enhance flavors.
- Use Dutch-process cocoa powder for a richer chocolate flavor and better color.
- Pressing the center of the cookies before and right after baking ensures a perfect indentation for the ganache filling.
- The ganache is best made with high-quality dark chocolate that includes cherries for the signature flavor.
- Cookies are best enjoyed within three days to maintain freshness, but can be refrigerated for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
