Chocolate cherry cookies are a delightful twist on the classic chocolate cookie, combining the rich flavor of dark chocolate with the sweet, tart taste of cherries. These fudgy thumbprint cookies are filled with a decadent chocolate cherry ganache, making every bite melt-in-your-mouth delicious. Whether you’re looking for the perfect Valentine’s Day treat or just a cookie to satisfy your chocolate cravings, this recipe will become a new favorite.
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Why You’ll Love Chocolate Cherry Cookies
Chocolate cherry cookies are perfect for those who love a chewy, chocolatey treat with a bit of fruity flavor. These cookies are quick to prepare and deliver a rich, fudgy texture, thanks to the combination of Dutch-process cocoa powder and butter. The cherry preserves in the ganache balance out the sweetness, offering a subtle fruity kick to the chocolate. What makes these cookies even more special is their thumbprint design, which holds a generous spoonful of silky chocolate cherry ganache in the center.
Ingredients for Chocolate Cherry Cookies
To make these delectable chocolate cherry cookies, you’ll need the following ingredients:
• All-purpose flour: Provides structure and chewiness to the cookies.
• Dutch-process cocoa powder: Adds a rich, dark chocolate flavor to the dough.
• Salt: Enhances the overall flavor of the cookies.
• Baking powder: Helps the cookies rise slightly, giving them the perfect texture.
• Unsalted butter: Used for its creamy texture and richness.
• Brown sugar: Adds moisture and chewiness to the cookies.
• Granulated white sugar: Balances the brown sugar for sweetness.
• Egg yolks: Provide moisture and help bind the dough.
• Vanilla extract: Adds a sweet, aromatic note to the cookies.
• Chocolate bars: Endangered Species Chocolate Vibrant Cherries + Dark Chocolate is recommended for the ganache, but any good-quality dark chocolate can be used.
• Cherry preserves: Gives the ganache a fruity flavor that pairs perfectly with the chocolate.
• Heavy cream: Helps create a smooth and silky ganache.
Alternative Ingredient Suggestions
If you have dietary preferences or need substitutions, here are some suggestions:
• Gluten-free flour: Use a gluten-free all-purpose flour blend for a gluten-free version of these cookies.
• Coconut oil: Replace the butter with coconut oil for a dairy-free version.
• Dark chocolate chips: Use dark chocolate chips if you can’t find the recommended chocolate bars.
Step-by-Step Instructions for Making Chocolate Cherry Cookies
Follow these easy steps to create your chocolate cherry cookies:
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, salt, and baking powder. Set aside.
- Cream the butter and sugars: In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated white sugar on high speed until the mixture is light and fluffy.
- Add the wet ingredients: Mix in the egg yolks and vanilla extract, beating until smooth and fluffy, about 1-2 minutes.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.
- Shape the dough: Scoop the dough into 32 portions using a tablespoon-sized scoop. Roll each portion into a ball, then use a ¼ teaspoon to create a small indent in the center of each ball. Chill the dough for 1 hour.
- Bake the cookies: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, 8 per sheet. Bake for 9-11 minutes, until the cookies are slightly firm around the edges. After baking, gently press down the centers with a ¼ teaspoon to re-form the indent.
- Make the chocolate cherry ganache: While the cookies bake, chop the chocolate and place it in a medium bowl. In a small saucepan, heat the heavy cream until it begins to boil. Pour the cream over the chopped chocolate and stir until smooth. Add the cherry preserves and stir to combine.
- Assemble the cookies: Once the cookies have cooled, spoon about 1 teaspoon of ganache into the center of each cookie. Let the ganache set in the fridge for 10-15 minutes.
Tips & Tricks for Perfect Chocolate Cherry Cookies
• Chill the dough: Chilling the dough is crucial for keeping the cookies from spreading too much while baking. It also helps the cookies maintain their shape and ensures they are perfectly chewy.
• Use the right chocolate: The type of chocolate you use will affect the flavor and texture of the ganache. Opt for high-quality dark chocolate with a cocoa content of at least 60% for a rich, smooth ganache.
• Shape the cookies while hot: After baking, use a round cookie cutter or biscuit cutter to gently shape the cookies into perfect circles while they are still warm. This will help them hold their shape and look more uniform.
Pairing Ideas and Variations
These chocolate cherry cookies are a perfect treat on their own, but you can also serve them with a variety of accompaniments:
• Ice cream: Serve these cookies with a scoop of vanilla or cherry ice cream for an indulgent dessert.
• Drinks: Pair the cookies with a cup of coffee, hot chocolate, or a glass of red wine for a rich, comforting treat.
• Flavor variations: Add a pinch of cinnamon or espresso powder to the cookie dough for an extra layer of flavor. You could also replace the cherry preserves with raspberry or strawberry jam for a different twist.
Storing Chocolate Cherry Cookies
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies in a freezer-safe bag for up to 2 weeks. To refresh the cookies after freezing, simply let them thaw at room temperature and enjoy!
Conclusion
Chocolate cherry cookies are a delightful blend of rich, fudgy chocolate and the tart sweetness of cherries, making them an unforgettable treat. The combination of chewy chocolate cookie dough and creamy chocolate cherry ganache creates a dessert that’s perfect for any occasion, from Valentine’s Day to casual cookie cravings. These cookies are easy to make, and their beautiful thumbprint design makes them as appealing as they are delicious. Whether you’re an experienced baker or a beginner, this recipe will give you a treat that is sure to impress. Enjoy these chocolate cherry cookies with a warm cup of coffee or share them with loved ones – they’re guaranteed to be a hit!
FAQs About Chocolate Cherry Cookies
Can I use a different type of chocolate for the ganache?
Yes, you can substitute the Endangered Species Chocolate Vibrant Cherries + Dark Chocolate with any high-quality dark chocolate, preferably with a cocoa content of 60% or higher. You can also use milk chocolate for a sweeter, creamier ganache, but it will alter the flavor balance.
How do I prevent the cookies from spreading too much during baking?
Make sure to chill the dough for at least one hour before baking. This will help the cookies maintain their shape and prevent excessive spreading. Additionally, pressing down the centers with a teaspoon after baking ensures they retain their thumbprint shape.
Can I freeze the dough for later use?
Yes, you can freeze the cookie dough! After rolling the dough into balls and making the indent, place the dough balls on a baking sheet and freeze them. Once frozen, transfer them to a freezer-safe bag or container. You can bake the frozen dough directly from the freezer—just add an extra minute or two to the baking time.
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Chocolate Cherry Cookies
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 40 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate cherry cookies are fudgy, chewy thumbprint cookies filled with a rich and silky chocolate cherry ganache. These cookies are perfect for any occasion, from Valentine’s Day to a casual dessert craving, and they’re sure to satisfy any chocolate lover.
Ingredients
- 1 1/2 cups (188 g) all-purpose flour
- 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
- 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate recommended)
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
- In a medium mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated white sugar together using an electric mixer on high speed.
- Add in the egg yolks and vanilla extract, mixing on medium speed until the mixture is light and fluffy (about 1-2 minutes).
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Scoop dough into 32 portions with a tablespoon-sized scoop and roll into balls. Press each dough ball with a 1/4 teaspoon to form an indent. Chill dough balls for 1 hour.
- Preheat the oven to 350°F (175°C). Arrange dough balls on a parchment-lined baking sheet. Bake for 9-11 minutes until the edges are firm. After baking, press the centers again with a 1/4 teaspoon to retain the indent.
- Make the ganache: Add chopped chocolate to a medium bowl. Heat heavy cream in a small saucepan until it starts to boil, then pour over the chocolate. Stir until smooth. Mix in cherry preserves and stir well.
- Fill the center of each cooled cookie with 1 teaspoon of ganache. Chill for 10-15 minutes to set the ganache.
Notes
- Make sure to chill the dough for at least 1 hour to prevent the cookies from spreading too much during baking.
- If you don’t have Endangered Species Chocolate, any high-quality dark chocolate will work for the ganache.
- You can freeze the cookie dough for up to two weeks before baking.
- Store the cookies in an airtight container for up to 3 days at room temperature, or freeze for up to two weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
