Get ready to fall in love with the ultimate chocolate cherry cookies! These fudgy chocolate thumbprint cookies are filled with a luscious chocolate cherry ganache that will leave you craving more.
Why these cherry chocolate cookies are a must-try:
- They’re incredibly chocolatey, thanks to the rich flavor of Dutch-process cocoa powder.
- The texture is just perfect – chewy and moist, making every bite a delight.
- Filled with a heavenly chocolate cherry ganache, each cookie is a burst of flavor that melts in your mouth.
- And the best part? They’re super easy to make! With just a few simple ingredients, you’ll have a batch of irresistible cookies ready in no time.
Got questions? Let’s clear them up:
- Wondering how to store these cookies? Simply pop them in an airtight container at room temperature for up to three days. Or freeze them in a freezer bag for up to two weeks.
- Yes, chilling the dough is crucial to help the cookies keep their shape as they bake.
- If your ganache didn’t melt all the way, no worries! Just heat it gently in a double boiler until smooth and silky.
Here are some tips for baking success:
- Always measure your flour properly to ensure the perfect texture.
- After baking, use a circular cookie cutter to shape the cookies for a neat finish.
- And when making the indents, opt for a ¼ teaspoon for prettier results.
Chocolate Cherry Cookies
Ingredients
For the Chocolate Cookies:
- 1 ½ cups all-purpose flour spooned and leveled (188 g)
- ½ cup Dutch-process cocoa powder 40 g
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup unsalted butter softened (168 g)
- ¾ cup light brown sugar packed (165 g)
- ¼ cup granulated white sugar 50 g
- 2 egg yolks at room temperature
- 1 ½ teaspoon vanilla extract
For the Chocolate Cherry Ganache:
- 5 oz chocolate chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
- ¼ cup + 2 tablespoon heavy cream 90 ml
- ¼ cup cherry preserves 85 g
Instructions
For the Chocolate Cookies:
- In a medium mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, cream together the butter, brown sugar, and granulated white sugar until fluffy.
- Add the egg yolks and vanilla extract, mixing until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Scoop the dough into 32 portions and roll into balls. Use a ¼ teaspoon to make an indent in each ball. Chill the dough for one hour.
- Preheat the oven to 350°F. Arrange the cookies on parchment paper-lined baking sheets.
- Bake for 9-11 minutes, then reshape the indents with a ¼ teaspoon. Use a circular cookie cutter to shape the cookies while still hot.
- Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
For the Chocolate Cherry Ganache:
- Add the chopped chocolate to a medium bowl.
- Heat the heavy cream in a small saucepan until it’s about to boil, then pour it over the chocolate. Stir to combine.
- Add the cherry preserves and mix together.
Assembling the Cookies:
- Fill the center of each cookie with about 1 teaspoon of ganache.
- Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.
- Store leftovers in an airtight container. Enjoy!