Description
Delight in these rich and fudgy Chocolate Cherry Cookies featuring a deep cocoa cookie base with a luscious cherry-infused chocolate ganache center. Perfectly soft with a hint of tartness from cherry preserves, these cookies offer a decadent treat for chocolate and cherry lovers alike.
Ingredients
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
Chocolate Cherry Ganache
- 5 oz chopped chocolate (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
- 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 flour, cocoa powder, baking powder, and sea salt until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed (or a stand mixer with a paddle attachment) to cream the softened butter with the brown sugar and granulated white sugar until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture becomes light and fluffy, about 1 to 2 minutes.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to form the cookie dough.
- Shape and Chill Dough: Using a tablespoon-sized cookie scoop, portion the dough into 32 balls. Press each ball lightly with a 1/4 tsp to create an indent. Chill the dough in the refrigerator for one hour.
- Preheat Oven and Prepare Baking Sheets: Fifteen minutes before baking, preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
- Arrange Cookies and Bake: Place 8 cookies per baking sheet, spaced evenly. Bake for 9-11 minutes; 10 minutes is ideal. Immediately after baking, gently press the centers again with a 1/4 tsp to restore the indent. Use a circular cookie cutter to gently reshape the cookies to their original size while still warm.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan just until it’s about to boil, then pour it over the chocolate. Stir until smooth and fully combined.
- Add Cherry Preserves: Mix the cherry preserves into the warm ganache until evenly incorporated.
- Assemble Cookies: Spoon about one teaspoon of the cherry chocolate ganache into the center indent of each cooled cookie, adding more if the indent allows.
- Set Ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up.
- Store: Keep leftover cookies in an airtight container in the refrigerator for up to three days to maintain freshness.
Notes
- Use room temperature egg yolks for better incorporation into the dough.
- Pressing the cookie centers before and after baking helps achieve the perfect shape and space for filling.
- The cherry preserves can be substituted with other flavored preserves for variety.
- Ensure the heavy cream is heated just until near boiling to properly melt the chocolate for smooth ganache.
- Store cookies in an airtight container refrigerated to keep ganache firm and cookies fresh up to 3 days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
