Description
These Chocolate Cherry Cookies combine rich cocoa-flavored dough with a luscious cherry chocolate ganache center. Soft, indulgent, and perfectly shaped, they are ideal for chocolate and cherry lovers looking for a gourmet homemade treat.
Ingredients
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)
- 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 fully combined. Set this flour mixture 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 light and fluffy. This creates a smooth base for the cookie dough.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for 1-2 minutes until the mixture is airy and well incorporated.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients on low speed just until the dough comes together. Avoid overmixing to keep cookies tender.
- Form Cookie Dough Balls: Using a tablespoon-size cookie scoop, portion the dough into 32 balls. Roll each into a smooth ball and immediately press each with a 1/4 teaspoon measure to create a small indent in the center. Chill the dough balls in the refrigerator for one hour to firm up.
- Preheat Oven: About 15 minutes before baking, preheat your oven to 350°F (175°C).
- Arrange Cookies on Sheets: Line large baking sheets with parchment paper and place 8 cookies per sheet spaced apart.
- Bake Cookies: Bake for 9-11 minutes; 10 minutes is ideal. When freshly out of the oven, gently press the centers again with a 1/4 teaspoon to restore the indentation that may have flattened during baking.
- Shape Cookies: While still hot, use a circular cookie or biscuit cutter to gently press around each cookie to perfect the round shape and shrink them slightly to their original size.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes; then transfer to a wire rack to cool completely.
- Prepare Ganache: Place chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan just to boiling point, then pour it over the chocolate. Stir until the mixture is smooth and combined.
- Add Cherry Preserves: Mix in the cherry preserves thoroughly into the ganache to infuse it with cherry flavor.
- Fill Cookies: Spoon about 1 teaspoon of the chocolate cherry ganache into the center indent of each cooled cookie. Add more if space allows.
- Chill Assembled Cookies: Place the assembled cookies in the fridge for 10-15 minutes to allow the ganache to set firmly.
- Store: Store leftover cookies in an airtight container at room temperature or refrigerated for up to three days to maintain freshness.
Notes
- Use Dutch-process cocoa powder for a deeper chocolate flavor.
- Chilling the dough before baking helps maintain cookie shape and improves texture.
- Pressing the cookies right after baking ensures a perfect well for the ganache filling.
- For best results, use high-quality dark chocolate with dried cherries embedded for the ganache.
- Leftover ganache can be refrigerated and gently reheated before use.
- Cookies are best enjoyed within a few days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
