If you love the irresistible combination of deep chocolate and tart cherries, you are going to fall head over heels for this Chocolate Cherry Cookies with Rich Ganache Recipe. These cookies boast a tender, cocoa-infused cookie base crowned with a luscious, silky cherry-studded ganache that is nothing short of pure bliss. Whether you’re baking for a cozy night in, a festive gathering, or just treating yourself, this recipe guarantees a sweet escape with each decadent bite.
Ingredients You’ll Need
This Chocolate Cherry Cookies with Rich Ganache Recipe calls for a simple lineup of everyday ingredients that together create a flavor and texture powerhouse. Every element, from the cocoa powder to the cherry preserves, plays an essential role in crafting cookies that are rich, tender, and bursting with that perfect fruity finish.
- All-purpose flour (1 1/2 cups): The foundation that gives the cookies their structure and softness.
- Dutch-process cocoa powder (1/2 cup): Adds a deep, intense chocolate flavor and rich, dark color.
- Baking powder (1/2 tsp): Helps the cookies rise just enough for a soft, light texture.
- Sea salt (1/2 tsp): Balances sweetness and enhances the chocolate notes.
- Unsalted butter (3/4 cup, softened): Creates a tender crumb and buttery richness essential to cookie perfection.
- Light brown sugar (3/4 cup, packed): Brings moisture and a subtle caramel undertone.
- Granulated white sugar (1/4 cup): Adds sweetness and contributes to the cookie’s slight crisp edges.
- Egg yolks (2, at room temperature): Provide richness and help bind the dough beautifully.
- Vanilla extract (1 1/2 tsp): Rounds out the flavors with a warm, aromatic touch.
- Chopped chocolate (5 oz): The star ingredient in the ganache, melting smoothly for divine creaminess.
- Heavy cream (1/4 cup + 2 tbsp): Essential for creating that luxurious ganache texture.
- Cherry preserves (1/4 cup): Infuses the ganache with a juicy, fruity punch that sets these cookies apart.
How to Make Chocolate Cherry Cookies with Rich Ganache Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, Dutch-process cocoa powder, baking powder, and sea salt in a medium bowl. This ensures everything is evenly distributed, which is key for uniform flavor and texture in your cookies.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with both light brown sugar and granulated sugar on high speed until the mixture is light, fluffy, and pale. This step is crucial for that melt-in-your-mouth cookie consistency and perfect chewiness.
Step 3: Incorporate the Egg Yolks and Vanilla
Lower the mixer to medium speed and add the egg yolks along with the vanilla extract. Mixing until fully combined adds richness and deepens the cookie’s flavor profile.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mix on low speed just until everything comes together—overmixing at this stage can toughen the cookies, so take it slow and easy.
Step 5: Shape and Chill the Dough
Using a tablespoon-sized scoop, portion out 32 cookie dough balls. Roll each into a smooth ball and gently press the center with a measuring spoon to create a small indentation that will hold the ganache later. Chill these dough balls in the fridge for an hour to help them hold their shape during baking.
Step 6: Bake the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Arrange eight cookies per sheet and bake for 9 to 11 minutes. Cool slightly, and if the centers have puffed up, press gently again to restore the ganache wells.
Step 7: Make the Chocolate Cherry Ganache
Place chopped chocolate in a medium bowl. Warm the heavy cream just until it begins to boil, then pour it over the chocolate. Stir gently until smooth and glossy. Stir in the cherry preserves to fold in that irresistible bright fruit flavor.
Step 8: Assemble the Cookies
Once cookies have cooled completely, fill each indented center with about one teaspoon of the rich chocolate cherry ganache. Pop them back into the fridge for 10 to 15 minutes so the ganache sets beautifully.
How to Serve Chocolate Cherry Cookies with Rich Ganache Recipe
Garnishes
If you want to add a little extra flair, crushed freeze-dried strawberries or a small maraschino cherry on top make for a pretty presentation and an added pop of flavor. The textures contrast beautifully with the smooth ganache, creating a delightful bite every time.
Side Dishes
Pair these cookies with a nice cup of freshly brewed coffee, a rich hot chocolate, or even a glass of port wine. The bitterness of coffee or the sweetness of a dessert wine makes an impeccable match, elevating your indulgent dessert experience.
Creative Ways to Present
Serve these Chocolate Cherry Cookies with Rich Ganache Recipe on a festive platter with sprigs of fresh mint or edible flowers for a special occasion. You can also sandwich two cookies with ganache in the center for a cookie couture treat that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to three days. This helps maintain the perfect soft texture while keeping the ganache fresh and luscious.
Freezing
If you want to make these ahead of time, freeze the unbaked dough balls or the fully assembled cookies. For dough balls, freeze individually on a tray then transfer to a sealed bag—bake from frozen adding a few extra minutes. For ganache-filled cookies, freeze after assembling in a single layer with parchment paper between layers and thaw at room temperature before serving.
Reheating
To enjoy cookies warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid microwaving to prevent melting the ganache too quickly and losing the perfect texture.
FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, you can, but Dutch-process cocoa provides a smoother, less acidic chocolate flavor, which pairs better with the cherry preserves. Using regular cocoa might slightly alter the taste and color.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can substitute with a gluten-free flour blend, but texture and taste may vary slightly.
What if I don’t have cherry preserves?
While cherry preserves contribute a lovely tartness and texture, you could try raspberry or strawberry preserves as alternatives, though they’ll add different fruit flavors to the ganache.
Can I make these cookies vegan?
To adapt this Chocolate Cherry Cookies with Rich Ganache Recipe for a vegan diet, swap butter with a vegan margarine, use flaxseed eggs or another egg replacement, and select dairy-free chocolate and cream alternatives for the ganache.
How long does the ganache keep?
The chocolate cherry ganache is best used fresh but can be kept in the refrigerator for up to 3 days in an airtight container. Give it a gentle stir before using if it firms up too much.
Final Thoughts
This Chocolate Cherry Cookies with Rich Ganache Recipe is a delightful way to bring a little luxury into your baking routine. Every tender bite paired with that creamy, fruit-kissed ganache feels like a little celebration in your mouth. I can’t wait for you to try it and see how these cookies quickly become a beloved favorite for your family and friends!
Print
Chocolate Cherry Cookies with Rich Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 32 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
Delight in these rich and indulgent Chocolate Cherry Cookies, featuring soft cocoa-infused cookie bases filled with a luscious chocolate cherry ganache. Perfectly balanced with a hint of tart cherry preserves and smooth dark chocolate, these cookies are a decadent treat for any occasion.
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 Ganache Filling
- 5 oz (about 140 g) 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, cocoa powder, baking powder, and sea salt. Set this dry mixture aside for later incorporation.
- Cream Butter and Sugars: Using an electric mixer on high speed, cream the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Add the egg yolks and vanilla extract to the creamed butter and sugars. Mix on medium speed until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until all ingredients are combined, being careful not to overmix.
- Shape and Chill Dough: Using a tablespoon-sized cookie scoop, portion the dough into 32 equal balls. Press down the center of each ball gently with a 1/4 teaspoon to form an indent. Place the dough balls on a tray and chill in the refrigerator for 1 hour to firm up.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking during baking.
- Bake the Cookies: Arrange about 8 cookies per baking sheet, keeping them spaced apart. Bake in the preheated oven for 9-11 minutes, ideally 10 minutes, until set but still soft. Immediately after removing from the oven, press the centers again with the 1/4 teaspoon to maintain the indentations. For any cookies that rise unevenly, use a circular cookie cutter to gently reshape them while warm.
- Cool the Cookies: Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before filling.
- Make Chocolate Cherry Ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate and stir until the chocolate is completely melted and the mixture is smooth.
- Add Cherry Preserves: Stir in the cherry preserves into the chocolate ganache until well combined, creating a rich, fruity filling.
- Fill Cookies: Once the cookies are fully cooled, fill each indentation with about 1 teaspoon of the chocolate cherry ganache.
- Set the Filling: Place the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set and firm up.
- Store and Serve: Store any leftover cookies in an airtight container at room temperature or refrigerated for up to 3 days. Optionally, garnish with crushed freeze-dried strawberries or maraschino cherries for extra flavor and a festive presentation.
Notes
- Ensure the egg yolks are at room temperature to achieve a smooth and creamy dough.
- Chilling the dough before baking helps maintain cookie shape and enhances flavor.
- Use high-quality chocolate and cherry preserves for the best flavor in the ganache.
- Pressing the centers before and after baking ensures there is enough space for the ganache filling without cracking.
- Cookies can be garnished with freeze-dried strawberries or maraschino cherries for a beautiful presentation.
- Store cookies in an airtight container to keep them fresh for up to 3 days.
