Chocolate Cherry Cookies with Rich Cherry-Ganache Filling Recipe
These decadent Chocolate Cherry Cookies combine rich Dutch-process cocoa with luscious cherry preserves and a smooth chocolate ganache filling. Soft, tender, and perfectly shaped, these cookies make an indulgent treat for chocolate lovers seeking the sweet-tart contrast of cherries.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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
Chocolate Cherry Ganache
- 5 oz chocolate, chopped (preferably Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream softened butter with light brown sugar and granulated sugar until the mixture is fluffy and well combined.
- Add Egg Yolks and Vanilla: Mix in egg yolks and vanilla extract on medium speed until the batter becomes light and fluffy, about 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until incorporated to form the cookie dough.
- Shape Dough: Using a tablespoon-size cookie scoop, portion out the dough into 32 equal balls. Immediately press a 1/4 tsp measure into the center of each ball to create a small indent. Chill the dough in the refrigerator for 1 hour to firm up.
- Preheat Oven: About 15 minutes before baking, preheat your oven to 350°F (175°C).
- Arrange Cookies: Line baking sheets with parchment paper and arrange 8 dough balls per sheet, spaced apart.
- Bake: Bake cookies for 9 to 11 minutes, aiming for about 10 minutes for a perfect texture. Right after removing from the oven, gently press down the centers again with a 1/4 tsp to reform the indent. Use a circular cookie cutter to gently trim and perfect the cookie shape while warm.
- Cool Cookies: Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Make Ganache: Place chopped chocolate in a medium bowl. Heat heavy cream in a small saucepan until just barely boiling, then pour over the chopped chocolate. Stir until smooth and glossy. Stir in cherry preserves thoroughly.
- Assemble Cookies: Spoon about 1 teaspoon of the chocolate cherry ganache into the center indent of each cooled cookie. Add more if desired to fill.
- Set Ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up.
- Store: Keep leftovers in an airtight container for up to three days.
Notes
- Chilling the dough before baking helps maintain the cookie shape and enhances flavor development.
- Using Dutch-process cocoa gives the cookies a rich chocolate flavor and deep color.
- Pressing down the centers before and after baking ensures space for the ganache filling.
- Allow cookies to cool completely before adding ganache so it doesn’t melt into the cookie.
- Use a high-quality dark chocolate with cherries for best flavor in the ganache.
- Store cookies in an airtight container in the fridge for freshness, but bring to room temperature before serving for best texture.
Keywords: chocolate cherry cookies, chocolate cookies, cherry preserves cookies, chocolate ganache cookies, holiday cookies, soft chocolate cookies
