Why Make This Recipe
Chocolate Cherry Cookies are a delightful treat that combine sweet, rich chocolate and tangy cherries into one perfect bite. Whether you’re looking to impress guests, treat yourself after a long day, or simply want to bake something delicious, these cookies will do the job. They are easy to make and perfect for any occasion, whether it’s a holiday gathering or a simple afternoon snack. Plus, who can resist the combination of chocolate and cherry?
How to Make Chocolate Cherry Cookies
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 well mixed.
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated white sugar with an electric mixer on high speed until the mixture is 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 the mixer speed to low and gradually blend in the prepared dry ingredients until just combined. Avoid overmixing the dough.
- Use a tablespoon-sized scoop to portion out the dough into 32 equal parts. Roll each part into a ball, then press an indent in the center with a 1/4 teaspoon.
- Place the formed dough balls onto a baking sheet and refrigerate for 1 hour to firm up.
- Preheat the oven to 175°C fifteen minutes before baking. 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 the oven and press the centers again to reinforce indentations.
- If desired, encircle each cookie with a round biscuit cutter to perfect the shape while they are hot. Allow to cool for 5 minutes on the trays, then transfer to a wire rack to cool completely.
- Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until just below boiling; then pour it over the chocolate. Let stand for 1 minute and stir until smooth.
- Add cherry preserves to the ganache and stir thoroughly until well mixed.
- Spoon about 1 teaspoon of ganache into each cookie indentation, adding more if there is space.
- Refrigerate filled cookies for 10-15 minutes to allow the ganache to set.
- Store the cooled cookies in an airtight container for up to three days.
How to Serve Chocolate Cherry Cookies
Serve these cookies with a glass of milk, tea, or coffee for a lovely afternoon treat. They are great for sharing at parties or enjoying during a cozy night in. For an extra touch, try serving them warm, so the ganache is slightly melty.
How to Store Chocolate Cherry Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to three days, but they are best enjoyed within the first couple of days. If you want to keep them longer, consider freezing the cookies before filling them with ganache.
Tips to Make Chocolate Cherry Cookies
- Make sure the butter is softened, not melted, for the best texture.
- Don’t skip the refrigeration step; it helps the cookies keep their shape while baking.
- Use good-quality dark chocolate for the ganache to enhance the flavor.
- For extra cherry flavor, fold in some chopped dried cherries into the dough before baking.
Variation
Feel free to swap out the cherry preserves for other flavors like raspberry or strawberry if you prefer a different fruit combination. You can also add some chopped nuts for extra crunch and texture.
FAQs
1. Can I use different types of chocolate?
Yes, you can use milk chocolate or white chocolate if you prefer a sweeter flavor.
2. What can I do if I don’t have Dutch-process cocoa powder?
You can use natural cocoa powder, but it will slightly alter the flavor and color of the cookies.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough balls before baking. Just shape them and store them in a freezer-safe bag. Bake straight from the freezer, although you may need to increase the baking time slightly.
Chocolate Cherry Cookies
Delightful Chocolate Cherry Cookies with sweet, rich chocolate and tangy cherry flavors, perfect for any occasion.
- Total Time: 35 minutes
- Yield: 32 cookies 1x
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
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until well mixed.
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated white sugar until light and fluffy.
- Add the egg yolks and vanilla extract. Mix until smooth and pale in color, about 1-2 minutes.
- Reduce mixer speed to low, gradually blend in the dry ingredients until just combined.
- Portion out the dough into 32 equal parts. Roll into balls and press an indent with a 1/4 teaspoon in each.
- Place dough balls on a baking sheet and refrigerate for 1 hour.
- Preheat oven to 175°C (350°F) fifteen minutes before baking. Line trays with parchment paper.
- Arrange 8 cookies on each sheet and bake for 9-11 minutes until set but soft.
- Press centers again after baking, encircle with a biscuit cutter if desired.
- Cool for 5 minutes before transferring to a wire rack.
- In a heatproof bowl, place the chopped chocolate. Heat heavy cream in a saucepan until just below boiling, pour over chocolate, let stand for 1 minute and stir until smooth.
- Add cherry preserves to the ganache and stir until well mixed.
- Spoon ganache into each cookie indentation, refrigerate for 10-15 minutes to set.
Notes
Store cookies in an airtight container for up to three days. They are best enjoyed fresh within the first couple of days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg