Description
Delightfully rich and fudgy Chocolate Cherry Cookies featuring a tender cocoa-infused cookie base topped with a luscious chocolate cherry ganache, perfect for a sophisticated sweet treat.
Ingredients
Scale
Chocolate Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 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
Chocolate Cherry Ganache
- 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, sea salt, and baking powder. Set this flour mixture aside.
- Cream Butter and Sugars: Using an electric mixer or stand mixer fitted with a paddle attachment, cream the softened unsalted butter, light brown sugar, and granulated white sugar on high speed until the mixture is smooth and well combined.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the batter becomes light and fluffy, about 1 to 2 minutes.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until combined without overmixing.
- Shape and Chill Dough: Scoop the cookie dough into 32 tablespoon-sized portions and roll each into a ball. Press each ball with a 1/4 teaspoon to create an indent in the center. Chill the dough in the refrigerator for one hour to firm up.
- Preheat Oven and Prepare Baking Sheet: About 15 minutes before baking, preheat the oven to 350°F (177°C). Line baking sheets with parchment paper and arrange 8 cookies per sheet.
- Bake Cookies: Bake the cookies for 9 to 11 minutes, ideally 10 minutes, or until set but soft. Immediately after removing from the oven, press the centers again gently to maintain the indents. Use a circular cookie cutter to reshape and slightly reduce the cookie size while still warm.
- Cool Cookies: Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.
- Make Chocolate Cherry Ganache: Place chopped chocolate into a medium bowl. Heat the heavy cream in a small saucepan just until it almost boils, then pour it over the chocolate. Let sit briefly, then stir until smooth. Add cherry preserves and mix thoroughly.
- Assemble Cookies: Spoon about 1 teaspoon of the ganache into the center indent of each cookie. Add more ganache if it fits comfortably.
- Chill to Set: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to allow the ganache to firm up.
- Store Cookies: Store leftovers in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Use room temperature egg yolks for better mixing and texture.
- Pressing the cookie centers before and after baking ensures a perfect cavity for the ganache filling.
- Chilling the dough before baking prevents spreading and helps maintain cookie shape.
- For best flavor, use high-quality dark chocolate with cherry pieces.
- Store cookies in an airtight container to keep them fresh and prevent ganache from drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 45mg
