Chocolate Cherry Cookies
Rich Chocolate Cherry Cookies with soft centers and a glossy cherry-chocolate filling feel like a bakery indulgence made at home.
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Servings: 34
Calories: 165kcal
Cost: $16
Equipment
- 1 Medium mixing bowl Used for whisking and combining dry ingredients
- 1 Large mixing bowl Provides space for creaming butter and sugars
- 1 Electric hand mixer or stand mixer Fitted with paddle attachment for easier mixing
- 1 Whisk Helps evenly distribute cocoa powder
- 1 Tablespoon-size cookie scoop Keeps cookie portions uniform
- 1 ¼ teaspoon measuring spoon Creates consistent thumbprint indents
- 2 Baking sheets Standard size for even heat distribution
- 1 Parchment paper Prevents sticking and promotes even baking
- 1 Wire cooling rack Allows airflow so cookies cool without sogginess
- 1 Small Saucepan Used to gently heat cream for ganache
- 1 Heatproof bowl Safely melts chocolate with hot cream
- 1 Round cookie cutter Optional tool for shaping cookies while warm
Ingredients
- 1 ⅔ cups all-purpose flour spooned and leveled for accuracy
- ½ cup plus 1 tablespoon Dutch-process cocoa powder deep chocolate flavor
- ½ teaspoon baking powder for gentle lift
- ½ teaspoon fine sea salt balances sweetness
- ¾ cup plus 1 tablespoon unsalted butter softened for creaming
- ¾ cup plus 1 tablespoon light brown sugar packed for moisture
- ¼ cup plus 1 tablespoon granulated sugar adds crisp edges
- 2 large egg yolks room temperature for smooth mixing
- 1 ¾ teaspoons vanilla extract enhances chocolate notes
- 5 ½ oz dark chocolate with cherry pieces finely chopped for melting
- ⅓ cup heavy cream heated for ganache texture
- ⅓ cup cherry preserves smooth, seedless preferred
Instructions
- Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl until evenly blended, then set aside.
- Beat the softened butter with both sugars on high speed until pale and fluffy, scraping the bowl as needed.
- Blend in the egg yolks and vanilla extract, mixing until the dough looks light and cohesive.
- Gradually mix the dry ingredients into the butter mixture on low speed just until no streaks of flour remain.
- Portion the dough into 34 equal balls, roll smooth, and press a shallow well into each with a measuring spoon, then refrigerate for one hour.
- Preheat the oven to 350°F about 15 minutes before baking time.
- Place 8 dough balls per parchment-lined baking sheet, spacing evenly.
- Bake for 9–11 minutes until the edges are set but centers remain soft.
- Immediately reinforce the center indent and gently round the cookies with a circular cutter while still warm.
- Allow cookies to rest on the pan for five minutes before transferring to a wire rack to cool completely.
- Place the chopped chocolate into a heatproof bowl.
- Warm the heavy cream just until steaming, then pour over the chocolate and stir until smooth.
- Stir the cherry preserves into the ganache until fully incorporated.
- Spoon about one teaspoon of ganache into each cooled cookie center.
- Refrigerate the filled cookies for 10–15 minutes until the ganache firms up.
Notes
A fudgy chocolate cookie paired with cherry-studded ganache delivers a nostalgic bakery-style bite that feels special yet comforting.
Nutrition
Serving: 38g | Calories: 165kcal (8%) | Carbohydrates: 19g (6%) | Protein: 2g (4%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg (12%) | Sodium: 95mg (4%) | Potassium: 145mg (4%) | Fiber: 2g (8%) | Sugar: 11g (12%) | Vitamin A: 210IU (4%) | Vitamin C: 1mg (1%) | Calcium: 22mg (2%) | Iron: 1.6mg (9%)
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