My Decadent Chocolate Cherry Cookies
I created these cookies for my sister's birthday and they've become our special treat ever since. The combination of fudgy chocolate and sweet cherries wrapped in silky ganache makes pure magic in every bite. They look fancy enough for special occasions but are simple enough to whip up whenever that chocolate craving hits. The cherry chocolate combination never fails to bring smiles.
A Cookie Worth Sharing
There's something so wonderful about these cookies. The deep chocolate flavor with hints of sweet cherry creates this incredible taste that feels truly special. I love how the ganache stays silky even after it sets. Whenever I make these they disappear faster than any other cookie on the plate and everyone asks for the recipe.
What You'll Need
- Flour: Regular all purpose gives us that perfect chewy texture.
- Unsweetened Cocoa Powder: Dutch process makes them extra rich.
- Salt: Just a pinch makes everything taste better.
- Baking Powder: For that perfect little lift.
- Unsalted Butter: Make sure it's nice and soft.
- Brown Sugar: This keeps our cookies beautifully moist.
- Granulated Sugar: Balances everything perfectly.
- Egg Yolks: These make everything rich and delicious.
- Vanilla Extract: Adds that lovely depth.
- Chocolate Bars: Cherry infused dark chocolate works beautifully.
- Cherry Preserves: Adds sweet cherry goodness.
- Heavy Cream: Makes our ganache silky smooth.
Creating Cookie Magic
- Mix Dry Ingredients:
- Whisk your flour cocoa salt and baking powder together and set aside.
- Cream Wet Ingredients:
- Beat your butter and sugars until light and fluffy then mix in those egg yolks and vanilla.
- Combine and Chill Dough:
- Mix everything together roll into balls make your indents then let them chill in the fridge.
- Bake Cookies:
- Once they're nice and cool pop them in a 350°F oven watching for that perfect texture.
- Prepare Ganache:
- Heat your cream pour it over chocolate then stir in cherry preserves until glossy.
- Fill and Chill:
- Fill each cookie with that lovely ganache and let them set up.
My Best Cookie Secrets
Don't skip chilling the dough it really helps the cookies keep their shape. I love using a measuring spoon for perfect indents every time. Measuring your flour correctly makes such a difference in texture. If your ganache starts getting too firm just warm it gently and it'll be perfect again.
Common Questions Answered
- How to store: Keep them in an airtight container they'll stay fresh for 3 days or freeze them for up to 2 weeks.
- Why chill the dough: This helps prevent spreading and gives us those perfect shapes.
- What if ganache doesn't melt: Just warm it slowly over a water bath it'll get smooth again.
Frequently Asked Questions
- Why Dutch-process cocoa?
Regular cocoa makes good cookies, but Dutch-process gives that deep, dark chocolate color and rich flavor. It's worth getting the good stuff.
- What if my cookies lose their indent while baking?
No worries - just press them down again right when they come out of the oven. The cookies are still soft enough to reshape.
- Can I use different preserves?
Cherry preserves give that classic chocolate-covered cherry taste, but raspberry or strawberry work too. Just keep the amount the same.
- Why chill the dough?
Cold dough holds its shape better while baking. Plus the butter firms up, giving you perfectly thick, fudgy cookies instead of thin ones.
- Can I freeze these?
Freeze the unfilled cookies for up to 3 months. Add the ganache fresh when you're ready to serve.