Chocolate Cherry Cookies
These Chocolate Cherry Cookies are chewy, fudgy thumbprint cookies filled with smooth chocolate cherry ganache. They are perfect for holidays, Valentine’s Day, and chocolate dessert trays.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring spoon Use a 1/4 teaspoon spoon for neat indentations.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp sea salt
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large egg yolks, room temperature
- 1 ½ tsp vanilla extract
- 5 oz dark chocolate with cherries or dark chocolate, finely chopped
- ¼ cup + 2 tbsp heavy cream
- ¼ cup cherry preserves
Instructions
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- Beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Mix in the egg yolks and vanilla extract until the dough base looks smooth and fluffy.
- Add the dry ingredients and mix just until a chocolate dough forms.
- Portion the dough into 32 pieces, roll each piece into a ball, and make a small indentation in the center of each one.
- Refrigerate the dough balls for 1 hour so they hold their shape while baking.
- Preheat the oven to 350°F. Place the dough balls on parchment-lined baking sheets and bake for 9 to 11 minutes.
- Immediately redefine the center indentations if needed, then let the cookies cool completely.
- Place the chopped chocolate in a bowl. Heat the cream until nearly boiling, then pour it over the chocolate and stir until smooth.
- Mix in the cherry preserves until fully incorporated.
- Spoon about 1 teaspoon of ganache into each cooled cookie. Chill for 10 to 15 minutes, or until the ganache sets.
Notes
Chilling the dough helps the cookies hold their shape. Dutch-process cocoa gives the cookies a deeper chocolate flavor. If the ganache is not smooth, gently warm it over low heat and stir until melted. For cleaner indentations, use a 1/4 teaspoon measuring spoon.