Introduction

These Chocolate Cherry Cookies combine rich cocoa and sweet cherry preserves for a delightful treat. Soft, chewy, and topped with a luscious cherry-chocolate ganache, they’re perfect for any occasion.

The image shows round dark brown cookies with a rich, glossy dark chocolate center on each cookie, sprinkled with small red crumbs on one side of the chocolate. The cookies are placed closely on a wooden surface, scattered with fresh dark red cherries, some with stems attached. The contrast between the deep brown cookies, shiny dark chocolate, and bright red cherries makes the composition visually appealing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
5 oz chocolate, chopped (such as Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) cherry preserves

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Step 2: Using an electric mixer, cream the softened butter with the brown sugar and granulated sugar on high speed until smooth and creamy.
Step 3: Add the egg yolks and vanilla extract to the butter mixture and beat on medium speed until light and fluffy, about 1 to 2 minutes.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Step 5: Scoop the dough into 32 portions using a tablespoon-sized cookie scoop. Roll each portion into a ball, then press each with about 1/4 teaspoon to make an indent. Chill the dough in the refrigerator for one hour.
Step 6: Preheat the oven to 350°F (175°C) about 15 minutes before baking.
Step 7: Arrange 8 cookies on a parchment-lined baking sheet, spacing them evenly.
Step 8: Bake cookies for 9 to 11 minutes; 10 minutes works well. Right after removing from the oven, press the centers gently again with a 1/4 teaspoon to maintain the indent. If desired, press a circular cookie cutter around each cookie while still warm to perfect their shape and size.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: To make the ganache, place chopped chocolate in a medium bowl.
Step 11: Heat heavy cream in a small saucepan until just about to boil, then pour it over the chocolate. Stir until smooth and fully combined.
Step 12: Mix in the cherry preserves until evenly incorporated.
Step 13: Fill the center indent of each cooled cookie with about 1 teaspoon of the cherry chocolate ganache, adding more if the cookie allows.
Step 14: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to let the ganache set.

Tips & Variations

For extra texture, fold in chopped nuts like walnuts or pecans into the cookie dough before chilling.
Use fresh or frozen cherries cooked down with sugar instead of preserves for a homemade cherry topping.
Try semi-sweet or bittersweet chocolate if you prefer deeper, less sweet chocolate flavor.
To ensure even baking, let the cookies warm slightly at room temperature for 10 minutes after chilling.

Storage

Store cooled cookies with ganache filling in an airtight container in the refrigerator for up to three days. Before serving, allow them to come to room temperature for a softer texture. Reheat gently in a microwave for 10-15 seconds if you prefer the ganache slightly melted.

How to Serve

The image shows a group of dark brown chocolate cookies with a rich, glossy chocolate filling in the center, each topped with small bits of red crumbs. The cookies have a soft, slightly rough texture on the outside and are arranged closely, with two stacked in the middle, the top one having a bite taken out to reveal the gooey filling inside. Surrounding the cookies are deep red cherries with shiny skins and long stems, resting on a white marbled surface. The overall look is warm and inviting with a mix of smooth and crumbly textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder but be aware it may alter the cookie’s flavor and color slightly, as Dutch-process cocoa is less acidic and smoother.

Can these cookies be frozen?

Yes, you can freeze the plain cookie dough balls before baking or freeze baked cookies without ganache for up to 3 months. Add the ganache after thawing and cooling if freezing baked cookies.