Indulge in the rich and delightful experience of Chocolate Cherry Cookies. These cookies are a perfect combination of chocolate and cherry, creating a soft and chewy bite that is sure to impress. Not only are they easy to make but they are also wonderfully customizable, making them a fantastic choice for busy days or special occasions.
Recipe Information
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 1 hour 31 minutes
Servings: 32
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 210
Protein: 2g
Carbohydrates: 22g
Fat: 12g
Fiber: 1g
Sugar: 10g
Sodium: 95mg
Why Make Chocolate Cherry Cookies
Chocolate Cherry Cookies are not only delicious but also versatile, making them a great treat for any event. With the luscious flavors of dark chocolate and juicy cherries, these cookies provide a delightful taste experience. Additionally, they can be adapted to suit various dietary preferences, ensuring all your guests can enjoy them.
How to Make Chocolate Cherry Cookies Step by Step
Ingredients
188 g all-purpose flour, spooned and leveled
40 g Dutch-process cocoa powder
0.5 tsp baking powder
0.5 tsp sea salt
168 g unsalted butter, softened
165 g light brown sugar, packed
50 g granulated white sugar
2 egg yolks, at room temperature
1.5 tsp vanilla extract
140 g dark chocolate with cherry pieces, finely chopped
90 ml heavy cream
85 g cherry preserves
Directions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until fully blended.
- In a large mixing bowl, beat softened butter, light brown sugar, and granulated white sugar with an electric mixer on high speed until light and fluffy.
- Add the egg yolks and vanilla extract to the creamed mixture. Mix on medium speed until smooth and the mixture is pale in color, about 1-2 minutes.
- Reduce speed to low and gradually blend in the prepared dry ingredients until just combined. Do not overmix the dough.
- Scoop dough into 32 equal portions using a tablespoon-sized scoop. Roll each portion into a ball, then press an indent in the center with a 1/4 teaspoon.
- Place formed dough balls onto a baking sheet and refrigerate for 1 hour to firm up.
- Fifteen minutes prior to baking, preheat oven to 175°C. Line baking trays with parchment paper.
- Arrange 8 cookies on each prepared sheet. Bake for 9-11 minutes, until set but still soft. Remove from oven and immediately press centers again to reinforce indentations.
- While cookies are hot, encircle each with a round biscuit cutter to perfect the shape if desired. Allow to cool for 5 minutes on trays, then transfer to a wire rack to cool completely.
- Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream to just below boiling, then pour over the chocolate. Let stand for 1 minute and stir until smooth.
- Add cherry preserves to the ganache and stir thoroughly until well combined.
- Spoon approximately 1 teaspoon of ganache into each cookie indentation, adding more if space allows.
- Refrigerate filled cookies for 10-15 minutes to allow ganache to firm up.
- Store cooled cookies in an airtight container for up to three days.
How to Serve Chocolate Cherry Cookies
Enjoy your Chocolate Cherry Cookies with a glass of cold milk for a nostalgic treat. They also pair beautifully with a scoop of vanilla ice cream for an elevated dessert experience. For a complementary flavor, serve with a fresh cherry compote or whipped cream on the side.
How to Store Chocolate Cherry Cookies
To keep your Chocolate Cherry Cookies fresh, store them in an airtight container at room temperature for up to three days. If you want to save them for later, you can freeze the cookies before adding the ganache. Just wrap them tightly in plastic wrap and seal in a freezer bag. When ready to enjoy, thaw at room temperature and then fill with ganache.
Expert Tips for Cooking Chocolate Cherry Cookies
- Make sure your butter is at room temperature for easier mixing.
- Avoid overmixing the dough to ensure soft, chewy cookies.
- For a fun twist, you can substitute the cherry preserves with raspberry or strawberry for a different fruit flavor.
- Don’t skip the refrigeration step; it helps maintain the cookie shape during baking.
- Use high-quality chocolate for the ganache for the best flavor.
Delicious Variations of Chocolate Cherry Cookies
Try adding a pinch of sea salt to the ganache for a delightful contrast to the sweetness. You could also mix in some chopped nuts for added crunch or substitute the dark chocolate with white chocolate for a creamy twist.
Conclusion
Chocolate Cherry Cookies are a delightful treat that combines rich flavors with an easy-to-follow recipe. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, these cookies offer a fantastic blend of taste and texture. Give them a try and enjoy the wonderful flavors they bring!
Chocolate Cherry Cookies
Ingredients
Dry Ingredients
- 188 g all-purpose flour, spooned and leveled
- 40 g Dutch-process cocoa powder
- 0.5 tsp baking powder
- 0.5 tsp sea salt
Wet Ingredients
- 168 g unsalted butter, softened Make sure the butter is at room temperature
- 165 g light brown sugar, packed
- 50 g granulated white sugar
- 2 large egg yolks, at room temperature
- 1.5 tsp vanilla extract
Filling
- 140 g dark chocolate with cherry pieces, finely chopped Use high-quality chocolate for the ganache
- 90 ml heavy cream Heat just below boiling
- 85 g cherry preserves Can substitute with raspberry or strawberry preserves
Instructions
Preparation
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until fully blended.
- In a large mixing bowl, beat softened butter, light brown sugar, and granulated white sugar with an electric mixer on high speed until light and fluffy.
- Add the egg yolks and vanilla extract to the creamed mixture. Mix on medium speed until smooth and pale in color, about 1-2 minutes.
- Reduce speed to low and gradually blend in the prepared dry ingredients until just combined. Do not overmix the dough.
- Scoop dough into 32 equal portions using a tablespoon-sized scoop. Roll each portion into a ball and press an indent in the center with a 1/4 teaspoon.
- Place formed dough balls onto a baking sheet and refrigerate for 1 hour to firm up.
Baking
- Fifteen minutes prior to baking, preheat oven to 175°C. Line baking trays with parchment paper.
- Arrange 8 cookies on each prepared sheet. Bake for 9-11 minutes, until set but still soft. Remove from oven and immediately press centers again to reinforce indentations.
- Allow cookies to cool for 5 minutes on trays, then transfer to a wire rack to cool completely.
Making Ganache
- Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream to just below boiling, then pour over chocolate.
- Let stand for 1 minute and stir until smooth. Add cherry preserves to the ganache and stir thoroughly until well combined.
Filling Cookies
- Spoon approximately 1 teaspoon of ganache into each cookie indentation, adding more if space allows.
- Refrigerate filled cookies for 10-15 minutes to allow ganache to firm up.
