Imagine biting into a rich, fudgy chocolate cookie with a luscious cherry-tinged ganache center that melts in your mouth—this is exactly what the Chocolate Cherry Cookies with Ganache Recipe delivers. These cookies strike the perfect balance between deep cocoa flavor and sweet-tart cherry preserves, all wrapped up in a tender, buttery cookie that’s truly irresistible. Whether you’re baking for a special occasion or treating yourself on an ordinary day, this recipe is a guaranteed way to bring joy to your kitchen and delight to your palate.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to creating your own batch of Chocolate Cherry Cookies with Ganache Recipe. Each element plays a vital role: the cocoa powder lends a rich chocolate backbone, cherry preserves introduce fruity sweetness, and butter delivers that silky, tender texture we all crave.
- All-purpose flour: The foundation that gives structure to the cookies while keeping them soft.
- Dutch-process cocoa powder: Provides a deep, mellow chocolate flavor that isn’t bitter.
- Unsalted butter: Brings richness and tenderness, plus it lets you control the salt level perfectly.
- Light brown sugar: Adds a subtle caramel note and moisture for chewiness.
- Granulated sugar: Gives a nice crunch and balances sweetness.
- Egg yolks: Help bind ingredients and create that luscious, soft texture.
- Vanilla extract: Enhances all the flavors and adds warmth.
- Chopped dark chocolate: Melts into a luscious ganache with cream for an indulgent center.
- Heavy cream: Essential for silky-smooth ganache that complements the cookie perfectly.
- Cherry preserves: Infuses a burst of fruity brightness and a sticky texture to contrast the chocolate.
How to Make Chocolate Cherry Cookies with Ganache Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your cookies bake evenly and come off effortlessly. This small step saves you scrubbing later and keeps the cookies intact.
Step 2: Whisk the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, Dutch-process cocoa powder, baking powder, and a pinch of salt. Whisk them together well to distribute everything evenly so that every bite carries that perfect chocolate flavor and the rise is just right.
Step 3: Cream Butter and Sugars
Using a hand or stand mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture looks light and fluffy. This process traps air, which helps give your cookies a tender crumb and a slight lift.
Step 4: Add the Egg Yolks and Vanilla
Beat in the egg yolks one at a time and then stir in the vanilla extract. These are the heroes that add richness and a velvety texture to the dough, turning it from dry to decadent.
Step 5: Incorporate Dry Ingredients Gradually
Slowly add the dry mixture to your wet ingredients, mixing just until combined. Over-mixing can make the cookies tough, so stop as soon as you no longer see flour streaks. This tender dough is the canvas for your delicious cookies.
Step 6: Shape and Chill the Dough
Scoop the dough into roughly equal-sized balls and place them on the prepared baking sheets. Gently press an indentation into the center of each ball—they’ll hold the glorious ganache later. Refrigerate the dough for at least one hour; chilling helps the cookies keep their shape and intensifies the flavors.
Step 7: Bake Your Cookies to Perfection
Pop the chilled cookies into your preheated oven and bake for 9 to 11 minutes. You want them just set but still soft in the middle. After baking, quickly press the indentations again if they’ve puffed up—this little trick ensures there’s plenty of room for the ganache.
Step 8: Make the Cherry Ganache Filling
While the cookies cool, heat your heavy cream until it’s steaming (but not boiling), then pour it over the chopped dark chocolate. Let it sit for a minute to melt, then stir gently until you have a smooth, glossy ganache. Fold in the cherry preserves to infuse your ganache with that signature fruity tang.
Step 9: Assemble and Chill
Fill each cookie’s indentation with a spoonful of the cherry ganache. Once all are filled, refrigerate the cookies for 10 to 15 minutes to set the ganache so every bite holds its decadent filling perfectly.
How to Serve Chocolate Cherry Cookies with Ganache Recipe
Garnishes
Consider sprinkling a little flaky sea salt on top of the ganache before it sets—it enhances the chocolate and cherry flavors beautifully. You can also add a fresh cherry half or a dusting of cocoa powder for an elegant touch that always impresses.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a small glass of chilled milk for classic comfort. For a grown-up flair, a cup of rich espresso or a glass of cherry liqueur will complement the flavors wonderfully.
Creative Ways to Present
Serve the cookies on a rustic wooden board with fresh cherries and chocolate shards scattered around. For parties, arrange them in a pretty box lined with parchment for gifting, or stack them with little ribbons tied around clusters to dazzle your guests.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Cherry Cookies with Ganache Recipe fresh by storing them in an airtight container at room temperature for up to three days. This keeps the ganache soft and the cookies tender, so every bite stays as perfect as when they came out of the oven.
Freezing
You can freeze these cookies after they are fully assembled and chilled. Place them in a single layer on a tray, freeze until solid, then transfer to a freezer bag or container for up to two months. Thaw in the fridge before serving to enjoy that same luscious ganache texture.
Reheating
For a warm, melty treat, gently reheat cookies in the microwave for 10 to 15 seconds or in a low oven (around 300°F) for 5 minutes. Be careful not to overheat or you’ll risk melting the ganache and losing that perfect texture.
FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, you can substitute regular cocoa powder, but it may alter the flavor slightly. Dutch-process cocoa provides a smoother, less acidic chocolate taste that complements the cherries beautifully.
What type of cherries work best in this recipe?
Cherry preserves made from tart cherries like Montmorency work best because their natural tang balances the sweetness of the ganache and the richness of the cookie.
Is it necessary to chill the dough?
Chilling is important for this recipe because it helps the cookies hold their shape during baking and gives the flavors time to develop fully.
Can I make the ganache ahead of time?
Absolutely! You can prepare the ganache a day ahead and store it in the fridge. Just warm it gently before filling the cookies to make it easy to spread or pipe.
How do I make these cookies vegan or dairy-free?
To make a vegan or dairy-free version, substitute the butter with a plant-based alternative, use vegan chocolate, and replace heavy cream with coconut cream. Adjustments to baking times may be needed.
Final Thoughts
If you’re looking for a show-stopping treat that combines the deep comfort of chocolate with the bright joy of cherries, you owe it to yourself to try this Chocolate Cherry Cookies with Ganache Recipe. It’s a joyful way to fill your kitchen with warmth, fill your hands with delightful cookies, and fill your heart with satisfaction. Happy baking!
Print
Chocolate Cherry Cookies with Ganache Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Approximately 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Chocolate Cherry Cookies topped with a luscious cherry-infused ganache. Perfectly baked with a tender, cocoa-flavored base, these cookies feature a dollop of cherry preserves combined with smooth dark chocolate ganache that adds a burst of fruity sweetness and a decadent finish.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 1/2 tsp vanilla extract
Ganache and Filling
- 5 oz chopped dark chocolate
- 1/4 cup heavy cream
- 1/4 cup cherry preserves
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and salt until thoroughly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, which will help give your cookies a tender texture.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the creamed butter and sugars, mixing well until smooth and fully blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid over-mixing, which can make cookies tough.
- Shape and Chill Dough: Scoop the dough into balls and press your finger into the center of each one to create indentations. Place them on the parchment-lined sheets and chill the dough balls in the refrigerator for one hour. Chilling helps to set the indentations and prevent excessive spreading during baking.
- Bake Cookies: Bake the cookies for 9 to 11 minutes in the preheated oven. After baking, if the indentations have flattened, gently press them again to recreate space for the filling.
- Prepare Ganache: Heat the heavy cream until just simmering and then pour it over the chopped dark chocolate. Let it sit for a minute before stirring until smooth and silky, forming a rich ganache.
- Add Cherry Preserves and Fill Cookies: Stir the cherry preserves into the ganache until fully blended. Spoon the ganache filling into the indentations of the baked cookies.
- Chill to Set: Place the assembled cookies into the refrigerator and chill for 10 to 15 minutes to allow the ganache filling to set and firm up before serving.
Notes
- Ensure the butter is softened at room temperature for easy creaming.
- Using Dutch-process cocoa powder gives a smoother, less acidic chocolate flavor.
- Chilling the dough is crucial to maintain the shape and prevent the cookies from spreading too much.
- The bake time may vary depending on your oven; watch for a slightly firm edge and a soft center.
- For an extra touch, sprinkle a pinch of flaky sea salt on the ganache before chilling.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
