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Chocolate Cherry Cookies Recipe


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  • Author: khaoula belabess
  • Total Time: 40 minutes
  • Yield: 32 cookies 1x
  • Diet: Vegetarian

Description

These fudgy chocolate thumbprint cookies are filled with a delicious chocolate cherry ganache. Perfect for any occasion, they offer a rich chocolate flavor complemented by the sweet tartness of cherry preserves.


Ingredients

Scale

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 recommended)
  • 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 together the flour, cocoa powder, baking powder, and salt. Set aside.
    • In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer on high speed until light and fluffy.
    • Add in the egg yolks and vanilla extract, and mix on medium speed until fully combined.
    • Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
    • Scoop the dough into 32 portions using a tablespoon-sized cookie scoop. Roll each portion into a ball and press down the center with a 1/4 tsp to make an indent. Chill the dough in the fridge for 1 hour.
  • Preheat the Oven:
    • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Bake the Cookies:
    • Arrange 8 cookies per sheet. Bake for 9-11 minutes (10 minutes is ideal). After removing the cookies from the oven, press the centers again with a 1/4 tsp if the indentations have risen. Optionally, use a circular cookie cutter to reshape any misshapen cookies.
    • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • For the Chocolate Cherry Ganache:
    • Place the chopped chocolate in a medium bowl.
    • Heat the heavy cream in a small saucepan just until it starts to boil. Pour the hot cream over the chopped chocolate and stir until smooth.
    • Add in the cherry preserves and mix well.
  • Assemble the Cookies:
    • Once the cookies have cooled, fill the center of each cookie with about 1 teaspoon of the chocolate cherry ganache.
    • Chill the filled cookies in the fridge for 10-15 minutes to allow the ganache to set.
    • Store leftover cookies in an airtight container for up to 3 days. Optional: Garnish the cookies with crushed freeze-dried strawberries or maraschino cherries for extra flavor and presentation.

Notes

  • For extra flavor, consider using high-quality chocolate.
  • Make sure the butter is at room temperature for easier mixing.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 8g
  • Sodium: 60mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg