Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Cherry Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 66 reviews

  • Author: Ezabella
  • Total Time: 1 hour 40 minutes
  • Yield: 32 cookies

Description

These Chocolate Cherry Cookies combine rich cocoa-flavored cookies with a luscious cherry chocolate ganache filling. Perfectly soft and fudgy cookies have a slight indent filled with a creamy ganache made from chopped chocolate, heavy cream, and cherry preserves, offering an indulgent treat that balances bittersweet chocolate with fruity cherry notes.

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 Ganache

  • 5 oz chocolate, chopped (preferably Endangered Species Chocolate Vibrant Cherries + Dark Chocolate or similar)
  • 1/4 cup + 2 tbsp (90 ml) heavy cream
  • 1/4 cup (85 g) cherry preserves

Instructions

  1. 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 flour mixture aside for later use.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer or stand mixer fitted with a paddle attachment to cream the softened unsalted butter, light brown sugar, and granulated sugar on high speed until well combined and fluffy.
  3. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture is light and fluffy, which should take about 1 to 2 minutes.
  4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until all ingredients are combined to form cookie dough.
  5. Shape the Cookie Dough: Portion the dough into 32 equal parts using a tablespoon cookie scoop. Roll each portion into a ball, and immediately press down the center of each cookie ball with a 1/4 teaspoon to create an indent.
  6. Chill the Dough: Place the shaped dough balls on a tray and chill in the refrigerator for one hour to firm up before baking.
  7. Preheat Oven: Preheat your oven to 350°F (175°C) approximately 15 minutes before baking the cookies.
  8. Arrange Cookies on Baking Sheet: Line large baking sheets with parchment paper. Place 8 cookies per sheet, spaced evenly.
  9. Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, with 10 minutes being ideal. Immediately after removing from the oven, lightly press the centers again with a 1/4 teaspoon to restore the indentation, then use a circular cookie cutter or biscuit cutter around each cookie to perfect their shape and size while still warm.
  10. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Make the Ganache: Place chopped chocolate into a medium bowl. Heat the heavy cream in a small saucepan just until it begins to boil, then pour it over the chocolate. Stir until smooth and combined.
  12. Add Cherry Preserves: Stir the cherry preserves into the ganache until fully incorporated.
  13. Fill Cookies: Spoon about 1 teaspoon of the cherry chocolate ganache into the center indent of each cookie. Add more filling if the cookie can accommodate it.
  14. Chill Cookies: Refrigerate the filled cookies for 10-15 minutes to set the ganache properly.
  15. Storage: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.

Notes

  • Ensure egg yolks are at room temperature to achieve a fluffy batter.
  • Pressing the cookie centers before and after baking ensures the ganache fits perfectly without overflowing.
  • Using Dutch-process cocoa powder delivers a deeper chocolate flavor and richer color.
  • Chilling the dough is essential for cleaner shaping and prevents excessive spreading during baking.
  • If you prefer a different chocolate, semi-sweet or bittersweet chocolate works well for the ganache.
  • To keep cookies fresh longer, store in an airtight container and avoid refrigerating for too long as cookies may harden.
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/chocolate-cherry-cookies-recipe/