Description
Delight in these rich and decadent Chocolate Cherry Cookies featuring a tender cocoa cookie base filled with luscious cherry chocolate ganache. Perfect for chocolate lovers looking for a gourmet twist with a fruity cherry center, these cookies combine fudgy texture and intense cherry-dark chocolate flavor into every bite.
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 (preferably dark chocolate with cherries, e.g., Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
- 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. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream together the softened unsalted butter, light brown sugar, and granulated white sugar until the mixture is well combined and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the batter is light and fluffy, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined, avoiding overmixing.
- Form Cookie Dough Balls and Chill: Using a tablespoon-sized cookie scoop, portion the dough into 32 balls. Roll each ball and then press the top with about 1/4 teaspoon to create an indent. Chill the dough balls in the refrigerator for 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) at least 15 minutes before baking. Line large baking sheets with parchment paper and arrange 8 cookies per sheet, spaced evenly.
- Bake Cookies: Bake the cookies for 9-11 minutes, aiming for around 10 minutes for the perfect texture. Immediately after removing from the oven, press down the center of each cookie again with a 1/4 teaspoon to restore the indent if it has puffed up.
- Shape Cookies: While the cookies are still hot, gently use a circular cookie cutter or biscuit cutter around each cookie to create a perfect round shape and help shrink them slightly back to the original size.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Chocolate Cherry Ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan just until it begins to boil and immediately pour it over the chocolate. Stir gently until smooth and fully combined.
- Add Cherry Preserves: Stir in the cherry preserves until the ganache has a uniform texture.
- Fill Cookies: Spoon about 1 teaspoon of the ganache into the indent of each cooled cookie, adding a bit more if the center allows.
- Chill to Set Ganache: Place the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up.
- Store Cookies: Store any leftovers in an airtight container at room temperature or refrigerated for up to 3 days to maintain freshness.
Notes
- Ensure the butter is softened but not melted for proper creaming with the sugars.
- Pressing an indent in the cookie dough balls allows room for the ganache filling.
- Using a circular cutter immediately after baking shapes the cookies perfectly and ensures consistent size.
- Chilling the dough before baking helps maintain shape during baking.
- These cookies can be stored in an airtight container for up to 3 days, but are best enjoyed fresh.
- For a dairy-free version, substitute butter and cream with vegan alternatives, though texture and flavor will vary.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
