Introduction

These Chocolate Cherry Cookies are a delightful treat combining rich cocoa flavor with bursts of cherry sweetness. Soft and indulgent, they are perfect for any chocolate lover looking for a unique twist on classic cookies.

The image shows several dark brown, round chocolate cookies arranged closely on a wooden surface, each with a glossy, thick dark chocolate center spread evenly in a circular shape. Small bits of bright red crumbs are sprinkled on one side of the chocolate centers. Among the cookies are a handful of shiny, deep red cherries with long stems, adding a natural and fresh look. The cookies have a soft, slightly crumbly texture, and the contrast between the dark chocolate and red crumbs draws the eye. 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 Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) cherry preserves

Instructions

Step 1: In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Step 2: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar using an electric mixer on high speed until smooth and fluffy.
Step 3: Add the egg yolks and vanilla extract to the butter mixture and mix on medium speed until light and fluffy, about 1 to 2 minutes.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. Avoid overmixing.
Step 5: Using a tablespoon-sized cookie scoop, portion the dough into 32 equal balls. Press each ball lightly with a 1/4 teaspoon measure to create 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 on large, parchment paper-lined baking sheets, spacing them evenly.
Step 8: Bake the cookies for 9 to 11 minutes, aiming for about 10 minutes. Right after removing from the oven, press down the centers again with the 1/4 teaspoon to restore the indent.
Step 9: While still hot, gently use a circular cookie cutter or biscuit cutter around each cookie to perfect its shape and size.
Step 10: Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Step 11: For the ganache, place the chopped chocolate in a medium bowl.
Step 12: Heat the heavy cream in a small saucepan until just about to boil, then pour it over the chocolate. Stir until smooth and combined.
Step 13: Stir in the cherry preserves until fully incorporated.
Step 14: Spoon about 1 teaspoon of the chocolate cherry ganache into the center indent of each cooled cookie. Add more if space allows.
Step 15: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set.

Tips & Variations

Use high-quality dark chocolate with dried cherries for an extra fruity touch in the ganache.
If you prefer a crunchier cookie, bake for an additional 1-2 minutes, watching carefully to avoid burning.
Substitute cherry preserves with raspberry jam for a different fruity flavor.
Chill the dough overnight for deeper flavor and easier shaping.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to three days. For best taste, let them come to room temperature before serving. The ganache will soften slightly when warmed, enhancing the chocolate-cherry flavor.

How to Serve

The image shows several round, dark chocolate cookies with a soft texture, each topped with a glossy, smooth layer of thick dark chocolate ganache in the center. Some cookies have bright red crumbs sprinkled on the chocolate layer, adding a pop of color and texture. One cookie is broken, revealing a gooey, melting chocolate filling inside. Surrounding the cookies are a few whole, shiny deep red cherries with stems, placed directly on a white marbled surface. 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?

This recipe specifically uses egg yolks to create a richer, softer texture. Using whole eggs may change the cookie’s texture, making it less tender.

Can these cookies be frozen?

Yes, you can freeze the baked cookies without ganache in an airtight container for up to one month. Thaw at room temperature before adding the ganache filling and chilling to set.