Chocolate Cherry Cookies (Print Version)
Dark chocolate dough and cherry ganache create an indulgent treat for any occasion.
# Ingredients:
→ Chocolate Cookie Dough
01 -
188 g all-purpose flour, spooned and leveled
02 -
40 g Dutch-process cocoa powder
03 -
0.5 tsp baking powder
04 -
0.5 tsp sea salt
05 -
168 g unsalted butter, softened
06 -
165 g light brown sugar, packed
07 -
50 g granulated white sugar
08 -
2 egg yolks, at room temperature
09 -
1.5 tsp vanilla extract
→ Chocolate Cherry Ganache
10 -
140 g dark chocolate with cherry pieces, finely chopped
11 -
90 ml heavy cream
12 -
85 g cherry preserves
# Instructions:
01 -
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until fully blended.
02 -
In a large mixing bowl, beat softened butter, light brown sugar, and granulated white sugar with an electric mixer on high speed until light and fluffy.
03 -
Add the egg yolks and vanilla extract to the creamed mixture. Mix on medium speed until smooth and the mixture is pale in color, about 1-2 minutes.
04 -
Reduce speed to low and gradually blend in the prepared dry ingredients until just combined. Do not overmix the dough.
05 -
Scoop dough into 32 equal portions using a tablespoon-sized scoop. Roll each portion into a ball, then press an indent in the center with a 1/4 teaspoon.
06 -
Place formed dough balls onto a baking sheet and refrigerate for 1 hour to firm up.
07 -
Fifteen minutes prior to baking, preheat oven to 175°C. Line baking trays with parchment paper.
08 -
Arrange 8 cookies on each prepared sheet. Bake for 9-11 minutes, until set but still soft. Remove from oven and immediately press centers again to reinforce indentations.
09 -
While cookies are hot, encircle each with a round biscuit cutter to perfect the shape if desired. Allow to cool for 5 minutes on trays, then transfer to a wire rack to cool completely.
10 -
Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream to just below boiling, then pour over the chocolate. Let stand for 1 minute and stir until smooth.
11 -
Add cherry preserves to the ganache and stir thoroughly until well combined.
12 -
Spoon approximately 1 teaspoon of ganache into each cookie indentation, adding more if space allows.
13 -
Refrigerate filled cookies for 10-15 minutes to allow ganache to firm up.
14 -
Store cooled cookies in an airtight container for up to three days.
# Notes:
01 -
For defined cookie shapes, use a round cutter to reshape cookies while still warm from the oven.
02 -
Allow ganache-filled cookies to chill briefly to achieve a smooth, set center.