Description
Delight in these rich and decadent Chocolate Cherry Cookies, featuring a tender cocoa cookie base filled with luscious chocolate cherry ganache. Perfectly balanced with the sweetness of cherry preserves and smooth dark chocolate, these cookies offer an irresistible combination of flavors and textures, ideal for holiday treats or any special occasion.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients and Sugar
- 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
Ganache and Filling
- 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 flour, Dutch-process cocoa powder, baking powder, and sea salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer on high speed, cream the softened butter with the light brown sugar and granulated sugar until the mixture becomes light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is combined to form the cookie dough.
- Form and Chill Dough: Portion the dough into 32 tablespoon-sized scoops, roll each into a ball and press a 1/4 teaspoon into the center to create an indentation. Chill the dough balls in the refrigerator for 1 hour to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Bake Cookies: Arrange 8 cookies per baking sheet and bake for 9 to 11 minutes, ideally around 10 minutes. Immediately after baking, press down the centers again with a 1/4 teaspoon to re-indent if needed. Optionally, reshape any cookies with a circular cutter.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack and cool completely.
- Prepare Ganache: Place the chopped chocolate in a medium-sized bowl.
- Heat Cream: Gently heat the heavy cream in a small saucepan until just boiling, then pour the hot cream over the chopped chocolate.
- Mix Ganache: Stir the cream and chocolate mixture until smooth. Then add the cherry preserves, stirring until fully incorporated.
- Assemble Cookies: Once the cookies have cooled, fill each indentation with about 1 teaspoon of the chocolate cherry ganache.
- Chill to Set: Place the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up.
- Store and Garnish: Store any leftover cookies in an airtight container for up to 3 days. Optionally, garnish with crushed freeze-dried strawberries or maraschino cherries for an extra burst of flavor and presentation.
Notes
- Use room temperature egg yolks for better mixing and texture.
- Chilling the dough before baking helps maintain the cookie shape and enhances flavor.
- Pressing down the centers before and after baking creates the perfect well for the ganache filling.
- For best flavor, use high-quality dark chocolate with cherry flavorings.
- Cookies can be stored in an airtight container at room temperature for up to 3 days, but refrigeration is recommended after filling.
- Feel free to experiment with different cherry preserves or garnish options to personalize the cookies.
