Description
These decadent Chocolate Cherry Cookies are a perfect treat for chocolate lovers. Rich, fudgy chocolate cookies are topped with a smooth and velvety chocolate cherry ganache, creating a sweet and indulgent bite. The combination of dark chocolate and cherry preserves brings a delightful burst of flavor. These cookies are ideal for special occasions, festive celebrations, or when you’re simply craving a luxurious dessert.
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 teaspoon baking powder
- 1/2 teaspoon 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 teaspoons vanilla extract
For the Chocolate Cherry Ganache:
- 5 ounces dark chocolate (e.g., Endangered Species Vibrant Cherries + Dark Chocolate), chopped
- 1/4 cup + 2 tablespoons (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
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Make the Chocolate Cookies:
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer on high speed until fluffy.
- Add the egg yolks and vanilla extract, mixing on medium speed until the mixture is light and fluffy (about 1-2 minutes).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
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Shape and Chill:
- Scoop the dough into 32 portions using a tablespoon-sized cookie scoop. Roll each portion into a ball and use a 1/4 teaspoon to press an indent in the center.
- Place the cookie dough balls on a parchment-lined baking sheet and chill in the refrigerator for 1 hour.
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Bake the Cookies:
- Preheat the oven to 350°F (175°C). Arrange the chilled cookies on a parchment-lined baking sheet, 8 per sheet.
- Bake for 9-11 minutes. Immediately press the centers again with a 1/4 teaspoon if the indents have puffed up.
- Optionally, use a circular cookie cutter to gently reshape the cookies while they are still warm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Make the Chocolate Cherry Ganache:
- Add the chopped chocolate to a medium bowl.
- Heat the heavy cream in a small saucepan until just about to boil. Pour it over the chocolate and stir until smooth.
- Stir in the cherry preserves until well combined.
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Assemble the Cookies:
- Spoon about 1 teaspoon of ganache into the center of each cookie (or more if it fits).
- Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to set.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Substitutions: If you can’t find chocolate with cherries, use any dark chocolate and increase the cherry preserves slightly.
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Decorations: Sprinkle with crushed freeze-dried strawberries or top with a maraschino cherry for a festive touch.
These cookies are rich, fudgy, and indulgent, making them perfect for holidays or special occasions!
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg