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Chocolate Cherry Cookies

These are the best chocolate cherry cookies! They're fudgy chocolate thumbprint cookies, filled with chocolate cherry ganache.
4.93 from 14 votes
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 32 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.
Keyword cherry cookies, chocolate, chocolate cherry, chocolate cherry cookies, chocolate ganache, Valentine's Day
Tried this recipe?Let us know how it was!