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Chocolate Cherry Cookies with Rich Ganache Recipe

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★★★★★

4.8 from 93 reviews

These Chocolate Cherry Cookies feature rich cocoa-infused dough filled with dark chocolate chunks and topped with a luscious cherry-infused chocolate ganache. Perfectly crisp around the edges and soft in the center, they combine the deep flavors of chocolate with the tart sweetness of cherry preserves for an irresistible treat.

Ingredients

Scale

Chocolate Cookies

  • 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 chopped chocolate (preferably dark chocolate with cherries)

Chocolate Cherry Ganache

  • 1/4 cup + 2 tbsp (90 ml) heavy cream
  • 1/4 cup (85 g) cherry preserves

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, whisk together all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Set aside the flour mixture.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened butter with light brown sugar and granulated white sugar until fluffy and well combined.
  3. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture is light and fluffy, about 1 to 2 minutes.
  4. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined; do not overmix.
  5. Form Cookie Dough Balls: Use a tablespoon-sized cookie scoop to portion the dough into 32 balls. Roll each portion into a ball and press each with a 1/4 teaspoon to make an indent. Chill the dough for one hour.
  6. Prepare to Bake: Preheat the oven to 350°F (175°C) fifteen minutes before baking. Line large baking sheets with parchment paper.
  7. Arrange and Bake Cookies: Place 8 cookies per baking sheet spaced properly. Bake for 9 to 11 minutes, ideally 10 minutes, until set.
  8. Shape and Cool Cookies: Immediately after removing from the oven, press the centers with a 1/4 teaspoon to re-indent if needed. Use a circular cookie cutter around each warm cookie to perfect their shape and size. Let cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
  9. Make Chocolate Cherry Ganache: Place chopped chocolate in a medium bowl. Heat heavy cream in a small saucepan just until near boiling, then pour over the chocolate. Stir until smooth and fully combined. Add cherry preserves and mix well.
  10. Assemble Cookies: Spoon about 1 teaspoon of ganache into the center indent of each cooled cookie, adding more if space allows.
  11. Chill to Set: Refrigerate the assembled cookies for 10 to 15 minutes to allow the ganache to set firmly.
  12. Store Cookies: Store leftover cookies in an airtight container for up to three days to maintain freshness.

Notes

  • For best results, chill dough for a full hour to maintain cookie shape during baking.
  • Pressing the cookie centers before and immediately after baking creates the perfect indentation for ganache filling.
  • The cherry preserves add a tart sweetness that complements the dark chocolate flavor, but you can substitute with other fruit preserves if desired.
  • Use high-quality dark chocolate with cherries embedded to enhance the cookie’s texture and flavor.
  • If you don’t have a cookie scoop, use a tablespoon to portion the dough evenly.
  • Cookies are best enjoyed within three days but can be frozen for longer storage.

Keywords: chocolate cherry cookies, chocolate cookies, cherry chocolate ganache, homemade chocolate cookies, chocolate dessert, cherry preserves recipe

Find it online: https://frommamamaya.com/chocolate-cherry-cookies-with-rich-ganache-recipe/