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
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 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.
