If you adore the delightful combination of rich chocolate paired with fruity cherries, this Chocolate Cherry Cookies Recipe will quickly become your new go-to treat. These cookies blend the deep flavor of Dutch-process cocoa with luscious dark chocolate chunks embedded with cherry pieces, all nestled in a tender, buttery dough. Each bite surprises with a gooey cherry-infused ganache center that perfectly balances sweetness and tartness, making this recipe a true celebration of irresistible flavors and textures.
Ingredients You’ll Need
Gathering the right ingredients is the secret behind this Chocolate Cherry Cookies Recipe. Each component plays a vital role, from the flour that forms the sturdy base to the cherry preserves that bring that burst of fruity excitement inside your bite.
- 188 g all-purpose flour: Provides structure and a tender crumb to the cookies.
- 40 g Dutch-process cocoa powder: Adds a rich, smooth chocolate intensity with a visually stunning dark color.
- 0.5 tsp baking powder: Helps the cookies rise just enough to keep them soft but not cakey.
- 0.5 tsp sea salt: Balances sweetness and enhances the chocolate depth.
- 168 g unsalted butter, softened: Key to buttery richness and tender texture.
- 165 g light brown sugar, packed: Brings moisture and a hint of caramel flavor.
- 50 g granulated white sugar: Adds crispness and balances sweetness.
- 2 egg yolks, at room temperature: Enriches dough with creaminess and color.
- 1.5 tsp vanilla extract: Lifts flavors with warm, aromatic notes.
- 140 g dark chocolate with cherry pieces, finely chopped: Creates pockets of melty chocolate and chewy cherry surprises.
- 90 ml heavy cream: For luscious ganache that melts in your mouth.
- 85 g cherry preserves: Infuses the ganache with natural fruity sweetness and tartness.
How to Make Chocolate Cherry Cookies Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the flour, Dutch-process cocoa powder, baking powder, and sea salt in a medium bowl until fully blended. This ensures an even distribution of the leavening and salt, which is important for consistent texture and flavor. Taking this simple but crucial step helps your cookies bake evenly with a perfect crumb.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both light brown sugar and granulated sugar on high speed until the mixture is light, fluffy, and pale in color. This aeration is what gives the cookies a tender bite and subtle crispness at the edges, so don’t rush this step! It’s what transforms the dough into an irresistible texture base.
Step 3: Incorporate Egg Yolks and Vanilla
Add the egg yolks and vanilla extract to the creamed butter mixture, mixing on medium speed until smooth and pale. The yolks add richness and color, while the vanilla brings out the warmth and depth in the cookie’s flavor profile. This creamy blend will tie all your ingredients beautifully together.
Step 4: Combine Wet and Dry Mixtures
Lower your mixer speed and gradually add the prepared dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing here to maintain tender, melt-in-your-mouth cookies. When you stop mixing at just the right moment, you’ll get that perfect balance of chewy and soft.
Step 5: Shape and Indent Dough
Using a tablespoon-sized scoop, portion the dough into 32 equal balls. Roll each one smooth, then press a small indent into the center of each cookie with a 1/4 teaspoon. This indentation is essential—it’s where the luscious ganache filling will rest later, making every bite extra special.
Step 6: Chill Dough
Place the formed dough balls on a baking sheet and chill in the refrigerator for one hour. This step firms up the dough, helping the cookies keep their shape during baking and intensifying the flavors.
Step 7: Preheat Oven
About fifteen minutes before baking, preheat your oven to 175°C (350°F). Line baking trays with parchment paper to ensure a smooth release and easier cleanup.
Step 8: Bake Cookies
Arrange 8 cookies per baking tray and bake for 9 to 11 minutes. You’ll know they’re ready when they are set but still soft to the touch. Right after removing them from the oven, press the centers again to reinforce the indentations—this little trick ensures your ganache fits perfectly and doesn’t spill over.
Step 9: Shape and Cool Cookies
If you want super uniform shapes, gently press a round biscuit cutter around each cookie while still warm, but this is optional and just adds a professional touch. Transfer cookies to a wire rack after letting them cool on the trays for five minutes to cool completely before filling.
Step 10: Prepare Ganache
Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan just below boiling, then pour it over the chocolate. Let it stand for one minute, then stir gently until silky smooth. This luscious ganache is the crowning glory of the Chocolate Cherry Cookies Recipe.
Step 11: Finish Ganache
Stir the cherry preserves thoroughly into the ganache until completely combined. This marriage of smooth chocolate and fruity preserves creates the perfect sweet and tart center that keeps you coming back for more.
Step 12: Fill Cookies with Ganache
Spoon about one teaspoon of the ganache into each cookie’s indentation, filling them generously but carefully to avoid overflow. If you have extra space, add a little more—the gooier, the better!
Step 13: Set Ganache
Refrigerate the filled cookies for 10 to 15 minutes to allow the ganache to firm up just enough for perfect bite-worthy centers. Once chilled, these cookies are ready to enjoy or store.
How to Serve Chocolate Cherry Cookies Recipe
Garnishes
A sprinkle of flaky sea salt on top of the ganache just before serving elevates the chocolate-and-cherry sweetness, creating a mouthwatering flavor contrast. Alternatively, a light dusting of powdered sugar adds a festive touch, making these perfect for sharing at cozy gatherings.
Side Dishes
These cookies pair wonderfully with a warm cup of black coffee or chai tea, which complements their rich chocolate and cherry notes. For a truly indulgent experience, serve alongside a scoop of vanilla bean ice cream or a glass of cold milk for the kid in all of us.
Creative Ways to Present
Arrange Chocolate Cherry Cookies Recipe beautifully on a decorative platter with fresh cherries or edible flowers for charm. You can also sandwich two cookies together with a thicker layer of ganache or cream cheese frosting for an irresistible twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten cookies fresh by storing them in an airtight container at room temperature for up to three days. Placing parchment paper between layers prevents sticking and preserves their soft, tender texture.
Freezing
If you want to enjoy these cookies later, freeze unfilled cookie dough balls or baked cookies (without ganache) in a single layer on a baking sheet before transferring to freezer bags. Ganache-filled cookies freeze best after refrigeration, stored well wrapped to guard against freezer burn.
Reheating
For the best experience, let frozen cookies thaw fully at room temperature. To revive softness, warm baked cookies briefly in a preheated oven at 150°C (300°F) for 3-5 minutes. Avoid microwaving as it can affect texture.
FAQs
Can I substitute regular cocoa powder for Dutch-process in this recipe?
Yes, you can, but be aware that regular cocoa powder is more acidic and may slightly alter the cookie’s flavor and color. Dutch-process offers a smoother, more mellow chocolate taste, which pairs wonderfully with cherries here.
What type of chocolate works best for the chunks?
Dark chocolate with cherry pieces is ideal because it complements the cherry preserves in the ganache and adds chewiness. If unavailable, plain dark chocolate chunks combined with dried cherries can work as well.
How do I make sure the cookies don’t spread too much?
Chilling the dough for an hour before baking is key to preventing excessive spreading and maintaining shape. Also, use softened—not melted—butter when mixing to keep the dough firm.
Can I make these cookies vegan or dairy-free?
With some ingredient swaps like plant-based butter, dairy-free chocolate, and coconut cream for ganache, you can make a vegan-friendly version. Keep in mind texture and flavor may vary slightly from the original recipe.
How long do the cookies stay fresh after baking?
When stored properly in an airtight container at room temperature, these cookies stay fresh for about three days. For longer storage, freezing is your best bet.
Final Thoughts
This Chocolate Cherry Cookies Recipe is a celebration of flavors you’ll want to bake again and again. With its tender cocoa dough, luscious cherry-chocolate chunks, and dreamy ganache centers, it’s a treat that brings joy with every bite. Go ahead, dive into the magic of this recipe and fill your kitchen with irresistible aromas that will make everyone ask for seconds!
Print
Chocolate Cherry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 46 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Chocolate Cherry Cookies featuring a perfect balance of rich cocoa, buttery dough, and a decadent cherry-chocolate ganache center. These cookies combine the deep flavor of Dutch-process cocoa with sweet cherry preserves and dark chocolate, delivering a sophisticated yet comforting treat ideal for gatherings or special indulgences.
Ingredients
Dry Ingredients
- 188 g all-purpose flour, spooned and leveled
- 40 g Dutch-process cocoa powder
- 0.5 tsp baking powder
- 0.5 tsp sea salt
Wet Ingredients
- 168 g unsalted butter, softened
- 165 g light brown sugar, packed
- 50 g granulated white sugar
- 2 egg yolks, at room temperature
- 1.5 tsp vanilla extract
Filling
- 140 g dark chocolate with cherry pieces, finely chopped
- 90 ml heavy cream
- 85 g cherry preserves
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt until thoroughly blended, ensuring an even distribution of flavors.
- Cream Butter and Sugars: Using an electric mixer on high speed, beat the softened unsalted butter with light brown sugar and granulated white sugar in a large mixing bowl until the mixture is light, fluffy, and pale, which typically takes several minutes.
- Incorporate Egg Yolks and Vanilla: Add the room-temperature egg yolks and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed until the mixture is smooth and pale, about 1 to 2 minutes, ensuring full incorporation.
- Combine Wet and Dry Mixtures: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Blend gently until just combined to avoid overmixing and developing gluten, which could lead to tough cookies.
- Shape and Indent Dough: Use a tablespoon-sized scoop to portion the dough into 32 equal portions. Roll each portion into a smooth ball, then press an indent into the center of each ball using a 1/4 teaspoon, creating the space for the filling.
- Chill Dough: Arrange the dough balls on a baking sheet and refrigerate for 1 hour to firm up, which helps maintain the shape during baking.
- Preheat Oven: Fifteen minutes before baking, preheat the oven to 175°C (about 350°F) and line baking trays with parchment paper to prevent sticking.
- Bake Cookies: Place 8 cookies on each prepared baking sheet, making sure to space them to allow for spreading. Bake for 9 to 11 minutes until the cookies are set but still soft in the center. Remove from the oven immediately and press the centers again to reinforce the indentations.
- Shape and Cool Cookies: Optionally, while hot, use a round biscuit cutter to perfect the cookie shapes by encircling each cookie. Cool on the baking trays for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Prepare Ganache: Place the finely chopped dark chocolate with cherry pieces in a heatproof bowl. In a small saucepan, heat the heavy cream just below boiling point. Pour the hot cream over the chopped chocolate and let it stand for 1 minute, then stir gently until the ganache is smooth and glossy.
- Finish Ganache: Stir the cherry preserves into the ganache thoroughly to fully combine the flavors and create a luscious filling.
- Fill Cookies with Ganache: Spoon about 1 teaspoon of the cherry-chocolate ganache into the indentation of each cooled cookie. Add more ganache if the indentation allows, filling generously.
- Set Ganache: Refrigerate the filled cookies for 10 to 15 minutes to allow the ganache to firm up, ensuring a stable and creamy center.
- Storage: Store the fully cooled and filled cookies in an airtight container at room temperature for up to three days to maintain freshness and texture.
Notes
- Ensure butter is softened at room temperature for easier creaming and better texture in the dough.
- Do not overmix dough to keep cookies tender and prevent toughness.
- Chilling the dough is essential to help cookies maintain their shape during baking and deepen the flavors.
- The indentations must be pressed again immediately after baking to retain the shape for the ganache filling.
- The cherry preserves add a delightful tart contrast to the rich chocolate, feel free to use preserves with more cherry pieces for added texture.
- Cookies are best consumed within three days for optimal freshness.
