Introduction

These Chocolate Cherry Cookies combine rich cocoa with fruity cherry preserves for a delightful treat. Soft and chewy with a luscious chocolate cherry ganache center, they are perfect for satisfying any sweet craving.

A close-up image of several round, dark brown chocolate cookies with soft, glossy chocolate centers that look rich and melted. The cookies are set on a white marbled surface and topped with small crumbles of bright red bits. One cookie is stacked on two others with a small bite taken out, showing the gooey chocolate inside. Around the cookies, there are shiny, deep red cherries with stems, adding a fresh bright touch to the dessert display. photo taken with an iphone --ar 4:5 --v 7

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 (choose a dark chocolate with cherries if possible)
1/4 cup + 2 tbsp (90 ml) heavy cream
1/4 cup (85 g) cherry preserves

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set this dry mixture aside.
Step 2: In a large bowl, use an electric mixer to cream the softened butter, light brown sugar, and granulated sugar on high speed until the mixture is smooth and fluffy.
Step 3: Add the egg yolks and vanilla extract to the butter mixture. Mix on medium speed until the batter is light and fluffy, about 1 to 2 minutes.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
Step 5: Using a tablespoon cookie scoop, portion the dough into 32 balls. Immediately press each ball with a 1/4 teaspoon to create an indent. Chill the dough for one hour.
Step 6: Preheat your oven to 350°F (175°C) about 15 minutes before baking.
Step 7: Place 8 cookies per parchment-lined baking sheet, spacing them evenly.
Step 8: Bake the cookies for 9 to 11 minutes until set but still soft. Right after baking, gently press the centers again with a 1/4 teaspoon to restore the indent. Use a circular cookie cutter to reshape each cookie if needed while still warm.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10: For the ganache, place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until just about to boil, then pour it over the chocolate. Stir until smooth.
Step 11: Stir the cherry preserves into the ganache until fully combined.
Step 12: Spoon about 1 teaspoon of the ganache into the center indent of each cooled cookie. Use more if desired.
Step 13: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set.

Tips & Variations

For extra cherry flavor, use cherry-flavored dark chocolate or add finely chopped dried cherries to the dough.
To keep cookies soft, do not overbake—take them out as soon as the edges are set.
Substitute regular cocoa powder if Dutch-process is unavailable, but expect a slightly different flavor.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to three days. For best results, bring them to room temperature before serving. Reheat gently if preferred, but the ganache is best enjoyed chilled and set.

How to Serve

The image shows several dark chocolate cookies with a soft, glossy chocolate center, placed on a white marbled surface. Each cookie has a smooth, shiny dark chocolate filling in the middle, contrasting with the slightly rough, matte texture of the cookie edges. Some cookies are topped with small bits of red sprinkles, adding a pop of color. Nearby, a few deep red cherries with smooth skins and stems rest on the surface. One cookie in the center is broken open, revealing a gooey chocolate inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg whites instead of egg yolks?

This recipe relies on egg yolks for richness and texture, so substituting with egg whites is not recommended.

Can I make these cookies gluten-free?

You can try using a gluten-free all-purpose flour blend in place of regular flour, but the texture may vary slightly. Make sure your baking powder is gluten-free, too.