These are the best chocolate cherry cookies! They're fudgy chocolate thumbprint cookies, filled with chocolate cherry ganache.
These are the perfect cookie for Valentine's Day, a holiday cookie tray or any time you have a chocolate craving. Chocolate lovers, these will be your new favorite cookie!
If you're looking for another delicious cookie recipe, check out my chocolate thumbprint cookies, PB&J cookies, lemon curd cookies, biscoff butter cookies, white chocolate chips cookies, red velvet cookies, chewy peanut butter cookies, chewy pumpkin cookies, double chocolate cookies, brownie cookies, or best chocolate chip cookies!
This post is sponsored by Endangered Species Chocolate. Thank you for supporting the brands that make In Bloom Bakery possible!
Why You'll Love these Cherry Chocolate Cookies
They're SO chocolatey. The cookies are made with Dutch process cocoa powder for the best, dark chocolate flavor
They've got the best texture. These are chewy chocolate cookies!
They're filled with chocolate cherry ganache. The chocolate and cherry flavor pair perfectly together in this silky ganache, making each bite of cookie truly melt in your mouth.
This is a pretty easy recipe! The cookies only require a few ingredients, and the dough only takes a few minutes to make. After it's chilled, the cookies bake for 10 minutes and then are filled with an easy cherry chocolate ganache.
Ingredients
- Flour- all-purpose flour is used for the best "chew"
- Unsweetened Cocoa Powder- I recommend using Dutch-process cocoa powder for a richer chocolate flavor
- Salt- helps bring out all the flavors in these cookies
- Baking Powder- helps the cookies to rise slightly
- Unsalted Butter- make sure it's softened
- Brown Sugar- mostly brown sugar is used for chewier cookies
- Granulated White Sugar- used along side the brown sugar
- Egg Yolks- I recommend using large eggs, make sure they're room temperature
- Vanilla Extract- adds a sweet note to the cookies
- Chocolate Bars- we're using Endangered Species Chocolate Vibrant Cherries + Dark Chocolate to make the chocolate cherry ganache
- Cherry Preserves- for the ganache
- Heavy Cream- used in the ganache
Step by Step Instructions
Please see recipe card below for complete measurements and baking time!
STEP ONE: In a medium mixing bowl, whisk the flour, cocoa powder, salt and baking powder together. Then set aside the flour mixture.
STEP TWO: In a large bowl, cream the softened butter, brown sugar, and granulated white sugar together with an electric mixer on high speed. (You can also use the bowl of a stand mixer with a paddle attachment.)
STEP THREE: Add in the egg yolks and vanilla and mix on medium speed until light and fluffy, about 1-2. minutes.
STEP FOUR: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
STEP FIVE: 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 ¼ teaspoon to make an indent. Chill the prepared dough balls for one hour.
STEP SIX: Line two baking sheets with parchment paper. Bake the cookies 12 at a time on a prepared baking sheet. 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 the edges of the cookie while they are still hot to give them a perfect round shape, and to get them back to their original smaller size. Let the cookies cool on the baking sheet for five minutes, then transfer the baked cookies to a wire rack to completely cool.
STEP SEVEN: While the cookies bake, make the chocolate cherry filling. Add the chopped chocolate chunks to a medium bowl. Heat the heavy cream in a small saucepan just until it's about to boil, then pour over the chocolate. Stir to combine together, then mix in the cherry preserves.
STEP EIGHT: Fill the center of the cooled cookies with about 1 teaspoon of chocolate cherry ganache. Chill the cookies for 10 minutes to let the ganache set, then serve!
FAQs
How do I store the cookies? Keep the cookies in an airtight container at room temperature for up to three days, or freeze in a freezer bag for up to two weeks.
Do I really need to chill the dough? Yes, the dough absolutely needs to be chilled to help the cookies keep their shape better as they bake.
What should I do if my ganache didn't melt all way? If the chocolate has not melted all the way in the chocolate ganache, heat it in a double boiler over low heat until it all melts together.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
When the cookies are straight out of the oven, go around them in a circular motion with a circular cookie cutter. This will help the cookies to go back to their previous smaller size before baking, and it'll give them a perfect circular shape!
Use a ¼ teaspoon to make the indents in the cookie dough. I know these are called "thumbprint" cookies, but a ¼ teaspoon will give you much prettier indents!
If you make these cookies please leave a review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Best Cookies to Try Next Time
📖 Recipe
Chocolate Cherry Cookies
Ingredients
For the Chocolate Cookies
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch-process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 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 (90 ml) heavy cream
- ¼ cup (85 g) cherry preserves
Instructions
For the Chocolate Cookies
- In a medium mixing bowl, whisk the flour, cocoa powder, salt and baking powder together. Then set aside the flour mixture.1 ½ cups (188 g) all-purpose flour, spooned and leveled, ½ cup (40 g) Dutch-process cocoa powder, ½ teaspoon baking powder, ½ teaspoon sea salt
- 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.)¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla and mix on medium speed until light and fluffy, about 1-2. minutes.2 egg yolks, at room temperature, 1 ½ teaspoon vanilla extract
- 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 ¼ teaspoon 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.
For the Chocolate Cherry Ganache
- Add the chopped chocolate to a medium bowl.5 oz chocolate, chopped
- 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.¼ cup + 2 tablespoon (90 ml) heavy cream
- Add in the cherry preserves and mix together.¼ cup (85 g) cherry preserves
Assembling the Cookies
- 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.
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