Chocolate Cherry Cookies
Indulge in the rich and delightful experience of Chocolate Cherry Cookies, a perfect combination of chocolate and cherry that creates a soft and chewy bite, impressing everyone with its flavor.
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.
Notes
Store cooled cookies in an airtight container for up to three days. If you want to save them for later, freeze before adding ganache.