Why You’ll Love This Recipe
These Chocolate Cherry Cookies are a treat for the senses. The base is a soft, fudgy chocolate cookie that holds a delicious surprise—a velvety cherry-infused chocolate ganache. The perfect balance of sweet and tart from the cherry preserves, paired with the richness of the dark chocolate, makes these cookies stand out. With a thumbprint center to hold the ganache, each cookie is a bite-sized indulgence that’s both sophisticated and comforting. These cookies are easy to make, but they look and taste like they belong in a bakery!
Ingredients
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 Chocolate Cherry Ganache:
- 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Chocolate Cookies:
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk the flour, cocoa powder, salt, and baking powder together. Set the mixture aside.
- Cream the Wet Ingredients: In a large bowl, cream together the butter, brown sugar, and granulated white sugar using an electric mixer on high speed. Alternatively, you can use a stand mixer with a paddle attachment.
- Add Eggs and Vanilla: Add the egg yolks and vanilla extract to the butter mixture and mix on medium speed until the mixture is light and fluffy, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Form the Dough: Using a tablespoon-sized cookie scoop, scoop out 32 portions of dough and roll them into balls. After rolling each ball, gently press the center of each cookie with a 1/4 teaspoon to create an indent. Chill the dough for 1 hour.
- Preheat the Oven: Preheat the oven to 350°F (175°C) about 15 minutes before you’re ready to bake the cookies.
- Bake the Cookies: Arrange 8 cookies on a large, parchment-lined baking sheet. Bake the cookies for 9-11 minutes, or until the edges are set but the centers are still slightly soft. After baking, gently press the centers again with a 1/4 teaspoon to re-form the indent.
- Shape the Cookies: While the cookies are still warm, use a circular cookie cutter or biscuit cutter around each cookie to give them a perfect round shape and restore their original size.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
For the Chocolate Cherry Ganache:
- Melt the Chocolate: Add the chopped chocolate to a medium bowl. Heat the heavy cream in a small saucepan just until it’s about to boil, then pour it over the chocolate. Stir until fully combined.
- Add Cherry Preserves: Stir in the cherry preserves until smooth and fully incorporated.
Assembling the Cookies:
- Fill the Cookies: Once the cookies have cooled, fill the center of each with about 1 teaspoon of ganache, or more if it fits.
- Chill the Cookies: Place the cookies in the fridge for 10-15 minutes to allow the ganache to set.
- Serve and Store: Store any leftover cookies in an airtight container for up to 3 days.
Servings and Timing
- Prep time: 30 minutes
- Cooking time: 10 minutes
- Chill time: 1 hour
- Total time: 1 hour 40 minutes
- Yield: 32 cookies
Variations
- Cherry Preserves Substitute: If you can’t find cherry preserves, try using raspberry or strawberry preserves for a different twist on the flavor.
- Darker Chocolate: Use a darker chocolate for a richer, more intense ganache.
- Add Nuts: For some added texture, consider adding chopped nuts like almonds or hazelnuts to the ganache or dough.
- Milk Chocolate: For a sweeter option, use milk chocolate instead of dark chocolate in the ganache.
Storage/Reheating
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. The ganache will stay smooth and creamy for that entire time.
- Freezing: These cookies freeze well. After assembling, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag and store for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use egg replacers for this recipe?
Yes! You can use an egg replacer such as a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) or an egg substitute for the egg yolks if needed.
Can I make the dough in advance?
Yes, you can make the dough ahead of time. Just wrap it in plastic wrap and refrigerate it for up to 2 days. Let it sit at room temperature for a few minutes before rolling it into balls and continuing with the recipe.
Can I skip the ganache?
Yes, you can skip the ganache and just make the chocolate thumbprint cookies. If you prefer, you can fill the center with jam, caramel, or Nutella instead.
How can I make the ganache more set?
If you prefer a firmer ganache, use less heavy cream or chill it for a longer period of time to achieve the desired consistency.
Can I make these cookies without a mixer?
Yes! You can mix the ingredients by hand using a whisk and spatula, but an electric mixer or stand mixer will make the process quicker and easier.
Conclusion
These Chocolate Cherry Cookies are a truly indulgent treat with their soft, fudgy chocolate cookies and rich, smooth cherry ganache. With just the right balance of sweetness, fruitiness, and chocolate, these cookies are perfect for any occasion. Whether you’re baking them for a special dessert or just to satisfy your sweet tooth, these cookies will always be a hit. Enjoy!
Chocolate Cherry Cookies
Chocolate Cherry Cookies combine fudgy chocolate thumbprint cookies with a decadent cherry-infused chocolate ganache. These indulgent treats are perfect for special occasions or as a delightful dessert for any chocolate lover.
- Prep Time: 30 minutes
- Cook Time: undefined
- Total Time: 1 hour 40 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 Chocolate Cherry Ganache:
5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) cherry preserves
Instructions
- For the Chocolate Cookies:
- Mix the dry ingredients: whisk flour, cocoa powder, salt, and baking powder in a bowl.
- Activate the yeast: cream butter, brown sugar, and granulated sugar with an electric mixer. Add egg yolks and vanilla, mix until fluffy.
- Combine wet and dry ingredients: Gradually add dry ingredients and mix on low speed.
- Form dough: Scoop dough into 32 portions, roll into balls, and create a thumbprint. Chill dough for 1 hour.
- Preheat oven to 350°F (175°C). Bake cookies for 9-11 minutes, then re-press centers while warm. Cool on a wire rack.
- For the Chocolate Cherry Ganache:
- Melt the chocolate with hot cream. Stir in cherry preserves until smooth.
- Assemble the Cookies:
- Fill each cookie with about 1 tsp ganache and chill for 10-15 minutes to set.
- Serve and Store: Store in an airtight container for up to 3 days.
Notes
Substitute cherry preserves with raspberry or strawberry for a different flavor.
For a firmer ganache, use less cream or chill longer.
Feel free to add chopped nuts like almonds or hazelnuts to the ganache or dough for extra crunch.
For a milkier flavor, use milk chocolate in the ganache.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
