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This chocolate cherry cookie recipe is perfect for home bakers who want a rich, indulgent treat that combines deep chocolate flavor with a tart cherry twist. These cookies bring together a tender, cocoa-spiked dough with a luscious cherry chocolate ganache center that sets them apart from everyday cookies.
I tried this recipe when I wanted a special chocolate cookie for a family gathering and it quickly became a favorite for celebrations. It feels a bit like a chocolate and cherry gift wrapped in every bite.
Ingredients
- All-purpose flour: for a sturdy but tender cookie structure, spooned and leveled for accuracy
- Dutch-process cocoa powder: adds a smooth, deep chocolate flavor, choose a fresh tin for best taste
- Baking powder: acts as a mild leavening agent to lighten the cookie texture
- Sea salt: balances sweetness and enhances chocolate notes
- Unsalted butter: soft but not melted to cream perfectly with sugars for proper texture
- Light brown sugar: contributes moisture and caramel undertones, packed for consistency
- Granulated white sugar: helps with crispness and browning
- Egg yolks: provide richness and help the dough bind, room temperature for smooth mixing
- Vanilla extract: lifts flavors with a floral warmth
- Chocolate for ganache: should be good quality bittersweet or dark, chopped evenly for melting
- Heavy cream: warms the ganache, choose fresh cream that is rich but not ultra-pasteurized
- Cherry preserves: supply tart fruitiness and a touch of sweetness, look for ones without artificial additives
Instructions
- Build The Dry Mix:
- Whisk together the flour, cocoa powder, baking powder, and sea salt in a medium bowl until well combined. This ensures even distribution of leavening and spices and avoids clumping.
- Cream The Butter And Sugars:
- Use an electric mixer to cream softened butter, light brown sugar, and granulated sugar on high speed until the mixture is light and fluffy. This step introduces air, which lifts the cookies’ texture.
- Incorporate Yolks And Vanilla:
- Add egg yolks and vanilla extract to the creamed mixture. Beat on medium until the mixture looks lighter and slightly thickened, about one to two minutes. This boosts richness and helps with binding.
- Combine Dry And Wet Ingredients:
- Reduce mixer speed to low and gradually add the dry ingredients. Mix only until just combined to avoid overworking the dough which can create tough cookies.
- Shape And Chill The Dough:
- Scoop the dough into 32 tablespoon-sized portions and roll into balls. Press each ball gently with a ¼ teaspoon measure to make an indent that will hold the ganache later. Chill the dough for an hour to firm up and develop flavors.
- Preheat The Oven And Arrange Cookies:
- Set your oven to 350 degrees about 15 minutes before baking. Place 8 cookies on a parchment-lined baking sheet spaced apart to allow spreading.
- Bake And Shape:
- Bake cookies for 9-11 minutes. They are perfect at 10 minutes when edges are set but centers still soft. Immediately after removing from the oven press down the centers again with a ¼ teaspoon to reinforce the indent. Use a circular cookie cutter to gently reshape the cookies while still hot. Let cool slightly on the baking sheet.
- Make The Ganache:
- Place chopped chocolate in a bowl. Heat heavy cream in a small pan until just before boiling and pour over the chocolate. Stir until smooth and glossy. Mix in cherry preserves to balance the deep chocolate with bright cherry flavor.
- Assemble The Cookies:
- Spoon about one teaspoon of ganache into each cookie’s center. Chill the cookies in the fridge for 10 to 15 minutes for the ganache to firm up nicely.
I love how the cherry preserves add a fresh fruit note that cuts through the rich dark chocolate. This was a cookie my grandmother enjoyed with afternoon tea, and making them always reminds me of sharing stories across the kitchen table as the ganache sets.
Storage Tips
Store leftover cookies in an airtight container in the fridge for up to three days. The ganache center keeps the cookies moist and flavorful. Bring to room temperature before serving for best texture.
Ingredient Swaps
Butter can be substituted with equal parts plant-based margarine for a dairy-free option but expect slight texture differences. Cherry preserves could be swapped for raspberry or strawberry preserves for a fruity twist. Dark chocolate can be replaced by milk or semi-sweet depending on your preference though it changes intensity of the ganache.
Serving Ideas
These cookies pair beautifully with a cup of black coffee or herbal tea to balance richness. Add a dusting of powdered sugar for a festive look. Serve as part of a dessert platter with fresh berries and whipped cream for variety.
These cookies combine the best of chocolate and cherry for a sophisticated treat that never fails to impress.
Frequently Asked Recipe Questions
- → What type of chocolate is best for the ganache?
Using a high-quality dark chocolate with cherry notes enhances the ganache’s flavor and richness.
- → Why chill the dough before baking?
Chilling helps the dough firm up, preventing excessive spreading and preserving the indent for the ganache.
- → Can I substitute cherry preserves with fresh cherries?
Fresh cherries may add different moisture levels; preserves provide concentrated sweetness and better set ganache texture.
- → How do I achieve a perfect glossy ganache?
Heat the cream just to a near boil before pouring over chopped chocolate; stir gently until smooth and shiny.
- → What is the best way to store these cookies?
Keep them in an airtight container in the refrigerator for up to three days to maintain freshness and ganache texture.