Description
These Chocolate Cherry Cookies combine rich cocoa-flavored cookies with a luscious chocolate cherry ganache center. The cookies are soft with a deep chocolate taste complemented by a sweet-tart cherry filling, perfect for an indulgent treat.
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 (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 1 1/2 cups all-purpose flour, 1/2 cup Dutch-process cocoa powder, 1/2 tsp baking powder, and 1/2 tsp sea salt. Set this flour mixture aside.
- Cream butter and sugars: In a large bowl, using an electric mixer or stand mixer with a paddle attachment, cream 3/4 cup softened unsalted butter with 3/4 cup light brown sugar and 1/4 cup granulated sugar on high speed until light and fluffy.
- Add egg yolks and vanilla: Mix in 2 room temperature egg yolks and 1 1/2 tsp vanilla extract on medium speed until the mixture is light and fluffy, approximately 1-2 minutes.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined, avoiding overmixing.
- Shape and chill dough: Scoop the dough into 32 tablespoon-sized balls. Press each ball with a 1/4 tsp to create an indent. Chill the dough balls in the refrigerator for 1 hour.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C) about 15 minutes before baking. Line baking sheets with parchment paper and arrange 8 cookies per sheet.
- Bake cookies: Bake the cookies for 9-11 minutes, ideally about 10 minutes. Immediately after baking, gently press the centers again with a 1/4 tsp as the indents may have risen. Use a circular cookie or biscuit cutter around each hot cookie to perfect its round shape and reduce size slightly.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Prepare ganache: Place 5 oz chopped chocolate in a medium bowl. Heat 1/4 cup plus 2 tbsp (90 ml) heavy cream in a small saucepan until just about to boil. Pour the hot cream over the chocolate and stir until smooth. Stir in 1/4 cup (85 g) cherry preserves until fully combined.
- Assemble cookies: Fill the center indent of each cooled cookie with about 1 teaspoon of the chocolate cherry ganache, adding more if the indent allows. Chill cookies in the refrigerator for 10-15 minutes to set the ganache.
- Store: Keep leftover cookies in an airtight container in the refrigerator for up to three days.
Notes
- Use Dutch-process cocoa powder for a rich chocolate flavor and smooth texture.
- Chilling the dough helps the cookies hold their shape and develop better texture.
- Be careful not to overbake; cookies should be soft and slightly fudgy in the center.
- Pressing the centers after baking ensures enough space for the ganache filling.
- The cherry preserves add a fruity brightness that complements the deep chocolate flavor.
- Keep cookies refrigerated after adding ganache to maintain the filling’s texture and freshness.
- Use a cookie scoop for even-sized cookies and consistent baking.
- Substitute the cherry preserves with raspberry or strawberry preserves for a different fruity note, if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 45 mg
