Introduction

These Chocolate Cherry Cookies combine rich cocoa, buttery dough, and a luscious cherry-infused ganache for a delightful treat. Perfect for chocolate lovers who enjoy a fruity twist, these cookies bring a gourmet touch to your baking repertoire.

The image shows a close-up of soft, round, dark brown chocolate cookies with a glossy, thick chocolate filling in the center, sprinkled with small bits of red crumbs on top. One cookie is stacked on top of two others, with a bite taken out of the top cookie, revealing the gooey chocolate inside. Around the cookies are shiny, deep red cherries with stems, all placed on a white marbled surface. The texture of the cookies looks slightly rough and moist, while the filling is smooth and rich. Photo taken with an iphone --ar 4:5 --v 7

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
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
5 oz chocolate, chopped (such as dark chocolate with cherries)
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) cherry preserves

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Step 2: In a large bowl, cream the softened butter with the light brown sugar and granulated sugar using an electric mixer on high speed until fluffy.
Step 3: Add the egg yolks and vanilla extract, mixing on medium speed until the mixture is light and fluffy, about 1-2 minutes.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Step 5: Scoop the dough into 32 tablespoon-sized portions and roll each into a ball. Press each ball with a ¼ teaspoon to make an indent. Chill the dough for one hour.
Step 6: Preheat the oven to 350°F (175°C) about 15 minutes before baking.
Step 7: Arrange 8 cookies per parchment-lined baking sheet.
Step 8: Bake for 9 to 11 minutes, aiming for about 10 minutes. Immediately after baking, gently press the centers again with a ¼ teaspoon to maintain the indent, and use a round cookie cutter to perfect their shape and size.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: For the ganache, place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until just about to boil, then pour over the chocolate. Stir until smooth.
Step 11: Stir in the cherry preserves until fully incorporated.
Step 12: Spoon about 1 teaspoon of the ganache into the center of each cooled cookie.
Step 13: Chill the assembled cookies in the fridge for 10-15 minutes to set the ganache.

Tips & Variations

Use a dark chocolate with cherry pieces for extra texture and flavor.
If you prefer a less sweet ganache, reduce the amount of cherry preserves slightly.
Chilling the dough before baking helps maintain the cookie shape and texture.
For a different fruit flavor, swap cherry preserves with raspberry or strawberry preserves.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to three days. Allow cookies to come to room temperature or reheat gently before serving for the best texture and flavor.

How to Serve

The image shows several round chocolate cookies with a raised edge and a center filled with glossy dark chocolate, each cookie topped with small red sprinkles on one side of the chocolate center. The cookies are placed closely together on a wooden surface, with shiny whole cherries, deep red and attached to thin stems, scattered in between the cookies. The texture of the cookies looks soft and slightly cracked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

Using whole eggs may change the texture and richness of the cookies. Egg yolks give these cookies a tender and rich crumb, so it’s best to stick to the recipe unless you want a slightly different result.

Can I make the dough ahead and freeze it?

Yes, cookie dough can be frozen for up to one month. Shape the dough into balls and freeze them on a tray before transferring to a freezer bag. When ready, bake without thawing, adding a couple of extra minutes to the baking time.