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
Scale
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.
