Introduction

These Chocolate Cherry Cookies blend rich cocoa with sweet cherry preserves for a decadent treat. Soft, chocolatey cookies are topped with a luscious cherry-chocolate ganache, perfect for any occasion.

A stack of two dark brown chocolate cookies with a slightly rough texture is centered, topped with a glossy, rich chocolate filling in a shallow round indentation, dusted with small red crumbs. The top cookie on the stack has a bite taken out, revealing a smooth, shiny chocolate center. Surrounding the stack are several more cookies of the same kind, each with the same glossy chocolate center and red crumbs dusting, lying flat on a white marbled surface. Deep red cherries with shiny skin and thin stems are placed among the cookies, adding a fresh and juicy contrast to the dark chocolate colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
5 oz chocolate, chopped (e.g., dark chocolate with cherries)
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) cherry preserves

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Step 2: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer on high speed until smooth.
Step 3: Add the egg yolks and vanilla extract to the butter mixture and beat on medium speed until light and fluffy, about 1-2 minutes.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
Step 5: Scoop the dough into 32 tablespoon-sized portions and roll into balls. Press each ball with a 1/4 teaspoon to create an indent, then chill the dough for one hour.
Step 6: Preheat the oven to 350°F (175°C) about 15 minutes before baking. Line baking sheets with parchment paper.
Step 7: Arrange 8 cookies per baking sheet and bake for 9-11 minutes. Immediately after baking, press the centers again with a 1/4 teaspoon and use a circular cookie cutter to reshape the cookies while warm.
Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: For the ganache, place the chopped chocolate in a medium bowl.
Step 10: Heat the heavy cream in a small saucepan until just about to boil. Pour it over the chocolate and stir until smooth.
Step 11: Stir in the cherry preserves until combined.
Step 12: Spoon about 1 teaspoon of ganache into the center indent of each cooled cookie, adding more if the cookie can hold it.
Step 13: Chill the cookies in the refrigerator for 10-15 minutes to allow the ganache to set.

Tips & Variations

Use a dark chocolate with cherries or your favorite bittersweet chocolate for added depth.
For a stronger cherry flavor, stir in a teaspoon of cherry liqueur to the ganache.
Chill dough longer if cookies spread too much during baking.
Try using raspberry preserves instead of cherry for a different fruity twist.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to three days. Before serving, let them come to room temperature or warm slightly for a softer texture. The ganache will remain creamy and delicious after chilling.

How to Serve

The image shows a close-up of several dark chocolate cookies arranged closely together on a white marbled surface, each cookie having a shiny, smooth chocolate filling in the center topped with small red crumbs. In the middle, there is a stack of two cookies, with the top cookie featuring a bite taken out, revealing a thick, gooey chocolate filling. Around the cookies, deep red cherries with stems add vibrant color and contrast. The cookies have a rough texture on the edges, with the glossy center creating a rich and indulgent look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg yolks?

Using whole eggs may change the texture, making the cookies less rich and a bit cakier. It’s best to stick to egg yolks for this recipe.

Can these cookies be frozen?

Yes, you can freeze the baked cookies without ganache for up to one month. Thaw completely before adding the ganache topping and chilling to set.