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4.77 from 21 ratings

Chocolate Cherry Cookies

Yield: 32 Cookies
Prep: 30 minutes
Cook: 10 minutes
Chill Time: 1 hour
Total: 1 hour 40 minutes
These are the best chocolate cherry cookies! They're fudgy chocolate thumbprint cookies, filled with chocolate cherry ganache.
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Ingredients

For the Chocolate Cookies

  • 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

For the Chocolate Cherry Ganache

  • 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
 

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 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
  • 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.)
    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
  • 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 1/2 tsp  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 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.

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.
    1/4 cup + 2 tbsp (90 ml) heavy cream
  • Add in the cherry preserves and mix together.
    1/4 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.
Course: Dessert
Cuisine: American
Keyword: cherry cookies, chocolate, chocolate cherry, chocolate cherry cookies, chocolate ganache, Valentine's Day
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