Description
Delight in these rich and fudgy Chocolate Cherry Cookies, featuring a deep cocoa base combined with a luscious chocolate cherry ganache center. Perfectly soft with a subtle tartness from cherry preserves, these cookies are a decadent treat for any occasion.
Ingredients
Units
Scale
For the Chocolate Cookies
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
For the Chocolate Cherry Ganache
- 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
- 1/4 cup + 2 tbsp heavy cream
- 1/4 cup cherry preserves
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt until fully combined. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter, light brown sugar, and granulated white sugar until light and fluffy. This creates a smooth base for your cookie dough.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture is light and fluffy, about 1-2 minutes, ensuring the flavors meld and the dough gains structure.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until everything is incorporated, avoiding overmixing to maintain cookie tenderness.
- Form and Chill Dough: Using a tablespoon-sized cookie scoop, portion the dough into 32 equal balls. Press each ball lightly with a 1/4 teaspoon to create an indent. Place the dough balls in the refrigerator to chill for one hour, which helps the cookies maintain shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) about 15 minutes before baking. Line baking sheets with parchment paper and arrange 8 cookies per sheet, spaced to allow spreading.
- Bake Cookies: Bake the cookies for 9-11 minutes, aiming for around 10 minutes when the centers are set but still soft.
- Refine Cookie Shape: When cookies come out of the oven, gently press the center indent again with a 1/4 teaspoon to redefine it. Use a circular cookie cutter to gently scoot around each cookie while warm, giving them a perfect circle shape and restoring their original size.
- Cool Cookies: Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.
- Prepare Ganache: Place chopped chocolate into a medium bowl. Heat the heavy cream in a small saucepan just until it begins to boil, then pour it over the chocolate. Stir until smooth and fully combined.
- Add Cherry Preserves: Stir the cherry preserves into the melted chocolate ganache until evenly distributed, creating a flavorful cherry-infused chocolate center.
- Assemble Cookies: Spoon about 1 teaspoon of the chocolate cherry ganache into the center indent of each cooled cookie, adding more if space allows.
- Set Ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to set properly.
- Storage: Store any leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Chilling the dough is crucial for maintaining cookie shape and texture during baking.
- Pressing the cookie centers before and after baking ensures a perfect indent for the ganache filling.
- If you do not have Dutch-process cocoa powder, natural cocoa powder can be substituted, but expect a slightly different flavor and color.
- The specific cherry chocolate used can be adjusted based on availability or personal preference.
- For best results, use room temperature egg yolks to ensure smooth mixing.
- Store cookies in an airtight container to prevent them from drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
