These Chocolate Cherry Cookies are rich, soft, and have a chocolate ganache and cherry jam center that makes each bite special.
introduction
This recipe makes chewy chocolate cookies with a cherry surprise in the middle. They pair well with coffee or milk and work for a simple dessert or a small party treat. If you like fruit-forward cookies, try this brown sugar rhubarb cookies recipe for another easy fruity twist.
why make this recipe
- You get rich chocolate flavor and a bright cherry center in one cookie.
- The cookies are soft and not too sweet.
- You can make them ahead and assemble later.
how to make Chocolate Cherry Cookies
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 (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate), 1/4 cup + 2 tbsp (90 ml) heavy cream, 1/4 cup (85 g) cherry preserves
Directions :
For the Chocolate Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Whisk together flour, cocoa powder, baking powder, and sea salt in a bowl.
- In another bowl, beat the softened butter with brown sugar and granulated sugar until smooth.
- Add the two egg yolks and vanilla. Beat until mixed.
- Fold the dry mix into the butter mix until a soft dough forms.
- Scoop about 1 1/2 tablespoons of dough for each cookie. Place on the baking sheet about 2 inches apart.
- Bake for 9–11 minutes. The cookies should look set but still soft in the center. Cool on the sheet for 5 minutes, then transfer to a rack.
For the Chocolate Cherry Ganache
- Chop the 5 oz chocolate and place in a heatproof bowl.
- Heat 1/4 cup + 2 tbsp (90 ml) heavy cream until hot but not boiling.
- Pour the hot cream over the chopped chocolate. Let sit 1 minute, then stir until smooth. Let the ganache cool until slightly thickened.
Assembling the Cookies
- Once cookies are cool, place a small spoon (about 1/2 tsp) of cherry preserves on the flat side of half the cookies.
- Spoon a little ganache over the jam.
- Top with the other cookies to make sandwiches. Press gently so filling spreads but does not squeeze out.
how to serve Chocolate Cherry Cookies
Serve at room temperature. They go well with a glass of cold milk, black coffee, or tea. Lay them on a plate for guests or pack a few in a small box for a gift.
how to store Chocolate Cherry Cookies
- Room temp: Store in an airtight container for up to 3 days.
- Refrigerator: Keep up to 1 week. Bring to room temp before serving for best taste.
- Freezer: Freeze assembled cookies up to 3 months. Thaw in fridge, then bring to room temp.
tips to make Chocolate Cherry Cookies
- Measure flour by spooning into the cup and leveling it to avoid dry cookies.
- Do not overbake. Take them out when centers still look a bit soft.
- Cool cookies before adding ganache so it does not melt completely.
- If ganache is too thin, let it cool longer to thicken before assembling.
- Use good-quality chocolate for better flavor.
variation (if any)
- Use raspberry or strawberry preserves instead of cherry.
- Add 1/2 cup chopped nuts to the dough for crunch.
- Use white chocolate ganache for a different look and taste.
FAQs
Q: Can I use whole eggs instead of yolks?
A: Yes, you can use whole eggs. The texture will be slightly cakier but still good.
Q: Can I skip the ganache and just use jam?
A: Yes. Use more jam or dust cookies with powdered sugar for a simpler version.
Q: How do I keep cookies soft?
A: Do not overbake and store in an airtight container with a slice of bread to keep them moist.
Q: Can I make the dough ahead?
A: Yes. Chill the dough wrapped in plastic for up to 48 hours, or freeze for up to one month. Thaw in fridge before baking.
Chocolate Cherry Cookies
- Prep Time: 15
- Cook Time: 11
- Total Time: 26
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich chocolate cookies with a cherry surprise in the middle, perfect for coffee or milk.
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
- 5 oz chocolate, chopped
- 1/4 cup + 2 tbsp heavy cream
- 1/4 cup cherry preserves
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Whisk together flour, cocoa powder, baking powder, and sea salt in a bowl.
- In another bowl, beat the softened butter with brown sugar and granulated sugar until smooth.
- Add the egg yolks and vanilla. Beat until mixed.
- Fold the dry mix into the butter mix until a soft dough forms.
- Scoop about 1 1/2 tablespoons of dough for each cookie. Place on the baking sheet about 2 inches apart.
- Bake for 9–11 minutes. The cookies should look set but still soft in the center. Cool on the sheet for 5 minutes, then transfer to a rack.
- For ganache, chop the chocolate and place it in a heatproof bowl.
- Heat heavy cream until hot but not boiling. Pour over chocolate and let sit for 1 minute; stir until smooth.
- Once cookies are cool, place a small spoon of cherry preserves on one flat side of half the cookies.
- Spoon a little ganache over the jam, then top with remaining cookies to make sandwiches.
Notes
Store cookies in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
