Description
Delight in these rich and chewy Chocolate Cherry Cookies featuring a luscious chocolate cherry ganache filling. These cookies combine the deep flavor of Dutch-process cocoa with the sweet tartness of cherry preserves, creating a perfect balance. Ideal for chocolate lovers looking for a gourmet twist on classic cookies.
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, 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 all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Set this mixture aside for later use.
- Cream butter and sugars: In a large bowl, use an electric mixer or stand mixer with a paddle attachment to cream together the softened unsalted butter, light brown sugar, and granulated white sugar on high speed until combined thoroughly 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 1-2 minutes.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix on low speed just until combined, taking care not to overmix.
- Form cookie dough balls: Using a tablespoon-sized cookie scoop, portion the dough into 32 balls. Press each ball with a 1/4 teaspoon utensil to create an indent in the center. Chill the dough balls in the refrigerator for one hour to firm.
- Preheat oven: About 15 minutes before baking, preheat your oven to 350°F (175°C).
- Arrange and bake cookies: Line large baking sheets with parchment paper and arrange 8 cookies per sheet. Bake the cookies in the preheated oven for 9-11 minutes; 10 minutes is ideal for a perfect soft center.
- Refine cookie shape: Immediately after baking, gently press the centers again with a 1/4 teaspoon to restore the indentations. Use a circular cookie cutter or biscuit cutter to gently round the edges and bring cookies back to original size while still warm.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare chocolate cherry ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until just about to boil, then pour it over the chopped chocolate. Stir gently until smooth and fully combined.
- Add cherry preserves: Mix the cherry preserves into the ganache until evenly incorporated.
- Assemble the cookies: Spoon about 1 teaspoon of the ganache into each cookie’s center indent. Add more ganache if space allows.
- Chill to set ganache: Refrigerate the assembled cookies for 10-15 minutes to allow the ganache filling to firm up.
- Store leftovers: Keep leftover cookies in an airtight container at room temperature or in the fridge for up to three days to maintain freshness.
Notes
- Make sure the egg yolks are at room temperature to ensure better mixing and texture.
- Pressing the cookie centers before and after baking ensures a perfect indentation to hold the ganache.
- Using a cookie scoop helps create evenly sized cookies that bake uniformly.
- Choose high-quality chocolate with cherries for the ganache to enhance flavor depth.
- Chilling the cookie dough before baking helps prevent spreading and creates thicker cookies.
- Store cookies in an airtight container to keep them moist and flavorful for several days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
