Description
Delight in these rich Chocolate Cherry Cookies featuring a tender, cocoa-infused cookie base topped with a luscious chocolate cherry ganache. Perfectly balanced with a hint of cherry preserves, these cookies offer a sophisticated twist on classic chocolate cookies, ideal for special occasions or indulgent everyday treats.
Ingredients
Units
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 recommended)
- 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 evenly combined. Set this flour mixture aside.
- Cream sugars and butter: In a large bowl, using an electric mixer on high speed or a stand mixer with a paddle attachment, cream the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is fluffy and well combined.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla extract on medium speed until the batter becomes light and fluffy, about 1 to 2 minutes.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined, being careful not to overmix to maintain cookie tenderness.
- Shape and indent cookies: Scoop the dough into 32 equal portions using a tablespoon-sized cookie scoop, then roll each portion into a ball. Immediately press each dough ball gently with a 1/4 teaspoon to create an indent in the center. Chill the shaped dough for 1 hour to firm up.
- Preheat oven and prepare baking sheets: About 15 minutes before baking, preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper.
- Arrange and bake cookies: Place 8 cookies per prepared baking sheet, spacing them evenly. Bake the cookies for 9 to 11 minutes, aiming for around 10 minutes for a perfect texture.
- Refine cookie shape: Right after removing the cookies from the oven, gently press down the centers again with a 1/4 teaspoon to restore the indent. Use a circular cookie or biscuit cutter to gently scoot around each cookie while still warm to perfect their shape and adjust size as needed.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the ganache: Place chopped chocolate into a medium bowl. Heat the heavy cream in a small saucepan just until it’s about to boil, then pour the hot cream over the chopped chocolate. Stir until the chocolate is melted and smooth.
- Add cherry preserves: Incorporate the cherry preserves into the ganache and mix well to combine fully.
- Assemble the cookies: Fill the center indent of each cooled cookie with about 1 teaspoon of the chocolate cherry ganache, adding more if there is room.
- Set ganache: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to allow the ganache to firm up.
- Storage: Store any leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Use Dutch-process cocoa powder for a rich, smooth chocolate flavor and color.
- Chilling the dough before baking helps maintain cookie shape and enhances texture.
- Pressing the cookie centers immediately after baking ensures ample space for the ganache filling.
- For best results, use high-quality dark chocolate with cherry flavors for the ganache.
- Store cookies in an airtight container at room temperature or in the fridge during warm months to keep ganache firm.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 45 mg
