Print

Chocolate Cherry Cookies with Ganache Filling Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

These Chocolate Cherry Cookies are a delightful blend of rich cocoa and luscious cherry preserves, topped with a smooth cherry-infused chocolate ganache. Perfectly soft and chewy with a hint of tartness from the cherries, these cookies make a fabulous treat for any chocolate lover.

Ingredients

Scale

Dry 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

Wet Ingredients and Mix-ins

  • 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 (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
  • 1/4 cup + 2 tbsp (90 ml) heavy cream
  • 1/4 cup (85 g) cherry preserves

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt until well combined. Set aside.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter with the light brown sugar and granulated sugar until light and fluffy.
  3. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for 1 to 2 minutes until the mixture becomes pale and fluffy.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined to form the cookie dough.
  5. Shape and Chill Dough: Using a tablespoon-size cookie scoop, portion the dough into 32 balls. Press each ball gently with a 1/4 teaspoon to create an indent. Chill the dough in the refrigerator for one hour to firm up.
  6. Preheat Oven: Preheat the oven to 350°F (175°C) about 15 minutes before baking to ensure it reaches the correct temperature.
  7. Arrange Cookies: Place 8 cookies on each parchment paper-lined large baking sheet, spacing them to allow for spreading.
  8. Bake Cookies: Bake for 9 to 11 minutes, aiming for around 10 minutes for optimal texture. Immediately after removing from the oven, gently press the centers again with a 1/4 teaspoon to re-indent. Use a circular cookie cutter to reshape and resize each cookie while hot.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare Ganache: Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan just until it begins to boil; pour over the chocolate. Stir until smooth and well combined.
  11. Add Cherry Preserves: Mix the cherry preserves into the chocolate ganache until fully incorporated.
  12. Assemble Cookies: Spoon about 1 teaspoon of the cherry chocolate ganache into the center indent of each cooled cookie, adding more if the indent allows.
  13. Chill and Set: Place the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
  14. Store Cookies: Keep leftovers in an airtight container in the refrigerator for up to three days to maintain freshness and texture.

Notes

  • Ensure egg yolks are at room temperature for better mixing and texture.
  • Using Dutch-process cocoa powder intensifies the chocolate flavor and adds depth.
  • Pressing the cookie centers before and after baking ensures a perfect well for the ganache filling.
  • Chilling the dough before baking prevents excessive spreading and enhances flavor.
  • For best results, use high-quality chocolate with cherry notes for the ganache.
  • Store cookies refrigerated because of the ganache filling; bring to room temperature before serving for optimal taste.

Keywords: Chocolate cherry cookies, cherry ganache cookies, cocoa cookies, cherry preserves, chocolate cookies recipe, homemade chocolate cookies

Find it online: https://nayabaker.com/chocolate-cherry-cookies-with-ganache-filling-recipe/