Okay, cookie lovers, let’s talk about the *ultimate* indulgence: Chocolate Cherry Cookies! I mean, seriously, is there a better combo than rich, dark chocolate and sweet, juicy cherries? I think not! And these aren’t just any chocolate cookies; we’re talking about a seriously decadent chocolate cookie *filled* with a dreamy, creamy chocolate cherry ganache.
I remember the first time I made these… total experiment! I had some leftover cherry preserves and a bar of Endangered Species chocolate (the Vibrant Cherries + Dark Chocolate, of course!), and BAM! These Chocolate Cherry Cookies were born. Trust me, you’re gonna LOVE them. They’re like a little bite of heaven. I’ve been baking for over 20 years now, and these cookies are requested more than any other recipe I make. So, grab your apron, and let’s get baking!
Why You’ll Love These Chocolate Cherry Cookies
Okay, so why *should* you make these Chocolate Cherry Cookies? Let me tell you, it’s more than just a cookie; it’s an experience! Here’s the lowdown:
- **Flavor Explosion:** That chocolate cherry combo? Unbeatable. It’s rich, sweet, and just a little bit fancy.
- Perfect Texture: Soft, chewy cookies with a creamy, melt-in-your-mouth ganache. What’s not to love?
- Surprisingly Easy:** Don’t let the ganache scare you! These are seriously simple to whip up.
- Special Occasion Worthy:** Need a dessert that wows? These are *it*. Birthdays, holidays, or just a “treat yourself” kind of day!
The Perfect Balance of Flavors in These Chocolate Cherry Cookies
Seriously, chocolate and cherry? It’s a match made in heaven! The slightly bitter dark chocolate plays so well with the sweet, tangy cherry. It’s like a party in your mouth, but a sophisticated, grown-up party. My favorite part is how the cherry cuts through the richness of the chocolate – so you don’t feel *too* guilty indulging!
Easy to Make Chocolate Cherry Cookies
Don’t worry if you’re not a baking pro! These Chocolate Cherry Cookies are super straightforward. The ingredients are easy to find at any grocery store, and the steps are simple to follow. I promise, even if you’re a beginner, you can totally nail this recipe. You got this!
Ingredients for Chocolate Cherry Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Chocolate Cherry Cookies. Don’t skimp on the quality, okay? It really makes a difference!
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled: This is important! Spoon it into your measuring cup and level it off. Trust me, it makes a difference in the texture!
- 1/2 cup (40 g) Dutch-process cocoa powder: Dutch-process gives a richer, darker chocolate flavor. So worth it!
- 1/2 tsp baking powder: For that perfect little lift.
- 1/2 tsp sea salt: Just a pinch to balance the sweetness.
- 3/4 cup (168 g) unsalted butter, softened: Make sure it’s *softened*, not melted! You want it nice and creamy.
- 3/4 cup (165 g) light brown sugar, packed: Adds moisture and a lovely caramel note. Pack it in that measuring cup!
- 1/4 cup (50 g) granulated white sugar: For a little extra sweetness.
- 2 large egg yolks, at room temperature: Room temp is key! They incorporate better.
- 1 1/2 tsp vanilla extract: Don’t be shy with the vanilla!
- 5 oz chocolate, chopped, Endangered Species Chocolate Vibrant Cherries + Dark Chocolate: Okay, this is my secret weapon! That chocolate is *amazing*. But any good quality dark chocolate with cherries will work.
- 1/4 cup + 2 tbsp (90 ml) heavy cream: For the ganache!
- 1/4 cup (85 g) cherry preserves: Adds that extra burst of cherry flavor to the ganache. Yum!
How to Make Chocolate Cherry Cookies: Step-by-Step Instructions
Okay, here we go! Let’s get down to the nitty-gritty and make some seriously delicious Chocolate Cherry Cookies. Don’t worry, I’ll walk you through it. Just follow these steps, and you’ll be golden!
Preparing the Chocolate Cherry Cookie Dough
First things first, let’s get that dough ready. Whisk together your flour, cocoa powder, baking powder, and salt in a bowl. Set that aside. Then, cream together your softened butter, brown sugar, and white sugar until it’s light and fluffy – about 2 minutes. Add in those egg yolks and vanilla and mix until combined. Now, *gently* mix in the dry ingredients until *just* combined. Don’t overmix! Scoop into balls, indent, and chill for one hour. This is important, don’t skip it!
Baking Your Chocolate Cherry Cookies to Perfection
Alright, preheat that oven to 350 degrees *15 minutes* before you’re ready to bake. Line your baking sheets with parchment paper – makes cleanup a breeze! Arrange 8 cookies per sheet. Bake for 9-11 minutes. I find 10 minutes is perfect. You want them set around the edges but still a little soft in the middle. Straight out of the oven, press the centers again, scoot a cookie cutter around each to make perfect circles. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Making the Chocolate Cherry Ganache Filling
While those cookies are cooling, let’s whip up the ganache! Chop your chocolate and put it in a bowl. Heat your heavy cream in a saucepan until it’s *just* about to boil. Pour that hot cream over the chocolate and stir until it’s all melted and smooth. Stir in the cherry preserves. Boom! Ganache! Let it cool slightly, then fill the centers of your cooled cookies with about a teaspoon of ganache. Chill the cookies in the fridge for about 15 minutes to let the ganache set. And that’s it! You did it!
Tips for Perfect Chocolate Cherry Cookies
Want to take your Chocolate Cherry Cookies to the next level? Of course, you do! Here are a few of my tried-and-true tips for cookie perfection. Trust me, these make a difference!
- Chill that dough! Seriously, don’t skip the chilling time. It helps prevent the cookies from spreading too thin and gives them that perfect chewy texture.
- High-quality chocolate is a MUST: Splurge a little on good chocolate for the ganache. It’s the star of the show, so you want it to shine! I love the Endangered Species chocolate but hey, use your favorite!
- Watch your oven: Every oven is different, so keep an eye on those cookies! Start checking for doneness around 9 minutes. You want them set around the edges but still a little soft in the center.
- Ganache troubles? If your ganache seems too thin, pop it in the fridge for a few minutes to thicken up. Too thick? Add a tiny splash of warm cream!
Chocolate Cherry Cookies Variations
Okay, so you’ve mastered the basic Chocolate Cherry Cookies recipe? Awesome! Now, let’s get a little crazy and try some fun variations. Don’t be afraid to experiment – that’s where the magic happens!
- Chocolate Swap: Try milk chocolate or even white chocolate for a totally different vibe!
- Extracts: Add a drop or two of almond extract to the dough for a nutty twist. Or how about some cherry extract to really amp up that cherry flavor?
- Toppings: Sprinkle some chopped nuts, mini chocolate chips, or even a little sea salt on top before baking. So good!
My favorite? A little bit of peppermint extract and crushed candy canes on top during the holidays. Seriously festive!
Frequently Asked Questions About Chocolate Cherry Cookies
Got questions about these Chocolate Cherry Cookies? I got answers! Here are a few of the most common questions I get asked. Don’t be shy if you have more – just leave a comment below!
Can I use a different type of chocolate in these Chocolate Cherry Cookies?
Absolutely! While I *adore* the Endangered Species dark chocolate with cherries, you can totally swap it out. Milk chocolate would be delicious for a sweeter cookie. Or, for a real twist, try white chocolate! Just make sure it’s good quality chocolate – it makes a difference!
How do I store Chocolate Cherry Cookies?
These Chocolate Cherry Cookies are best enjoyed within a few days, but they’ll keep for up to three days in an airtight container at room temperature. If it’s warm where you are, you might want to pop them in the fridge to keep that ganache firm. I mean, if they even *last* that long!
Can I freeze the Chocolate Cherry Cookie dough?
Yep! You can totally freeze the cookie dough. Just scoop the dough into balls, indent them like the recipe says, and then freeze them on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag. When you’re ready to bake, just pop them straight into the oven (you might need to add a minute or two to the baking time). Easy peasy!
Storing and Reheating Your Chocolate Cherry Cookies
Okay, so you’ve managed to resist eating all those Chocolate Cherry Cookies at once? Amazing willpower! To keep them fresh, store ’em in an airtight container. If you want to warm them up (and who wouldn’t?), a few seconds in the microwave does the trick! Just be careful not to melt the ganache *too* much!
Nutritional Information for Chocolate Cherry Cookies
Okay, let’s talk numbers! Here’s a *rough* idea of the nutritional info for one of these Chocolate Cherry Cookies. But remember, this is just an estimate! It can change depending on the exact brands and ingredients you use. So, don’t take it as gospel, okay?
I’m not gonna lie, these are a treat. But hey, everything in moderation, right? Enjoy every bite!
Enjoy Your Homemade Chocolate Cherry Cookies!
Yay! You did it! Now, go grab a cookie and pat yourself on the back. And hey, if you loved this recipe (and I *know* you did!), leave a comment or rate it below! Thanks for baking with me!
Print
Chocolate Cherry Cookies: Sinful 20-Year Favorite
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent chocolate cookies filled with a rich chocolate cherry ganache.
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, Endangered Species Chocolate Vibrant Cherries + Dark Chocolate
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
- In a medium mixing bowl, whisk the flour, cocoa powder, salt and baking powder together. Then set aside the flour mixture.
- In a large bowl, cream the butter, brown sugar, and granulated white sugar together with an electric mixer on high speed. (You can also use a stand mixer with a paddle attachment.)
- Add in the egg yolks and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Scoop the dough in 32 portions with a tablespoon-size cookie scoop and roll into balls. Directly after rolling into a ball, press each with a 1/4 tsp to make an indent. Chill the dough for one hour.
- Preheat the oven to 350 degrees 15 minutes before you’re ready to bake the cookies.
- Arrange 8 cookies per large, parchment paper lined baking sheet.
- Bake the cookies for 9-11 minutes. (I think 10 is perfect.)
- When the cookies are straight out of the oven lightly press down on the centers again with a ¼ tsp. (They may have lost their indent a little as they baked.) Scoot a circular cookie cutter/biscuit cutter around each cookie while they are still hot to give them a perfect circular shape, and to get them back to their original smaller size.
- Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to completely cool.
- Add the chopped chocolate to a medium bowl.
- Heat the heavy cream in a small saucepan just until it’s about to boil, then pour it over the chocolate. Stir to combine together.
- Add in the cherry preserves and mix together.
- Fill the center of each cookie with about 1 teaspoon of ganache, more if it’ll fit.
- Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.
- Store left overs in an air tight container for up to three days.
Notes
- Chill the dough for optimal cookie texture.
- Use high-quality chocolate for the best ganache flavor.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
