These chocolate cherry cookies are the ultimate treat for chocolate lovers! Rich, fudgy thumbprint cookies are filled with a decadent chocolate cherry ganache that melts in your mouth. Perfect for Valentine’s Day, holiday cookie trays, or whenever your chocolate cravings strike.
Why You’ll Love This Recipe:
- Intense Chocolate Flavor: Made with Dutch-process cocoa for a deep, rich chocolate taste.
- Soft and Chewy Texture: Brown sugar and egg yolks create the perfect soft-baked cookie.
- Luscious Cherry Ganache: The silky ganache combines dark chocolate and cherry preserves for a melt-in-your-mouth filling.
- Easy to Make: Simple ingredients, easy steps, and a helpful chill time ensure perfect cookies every time.
Ingredients
For the Cookies:
- 1 1/2 cups (188g) all-purpose flour
- 1/2 cup (40g) Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup (168g) unsalted butter, softened
- 3/4 cup (165g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large egg yolks, room temperature
- 1 1/2 tsp vanilla extract
For the Chocolate Cherry Ganache:
- 5 oz Endangered Species Vibrant Cherries + Dark Chocolate bar, chopped
- 1/4 cup + 2 tbsp (90ml) heavy cream
- 1/4 cup (85g) cherry preserves
Instructions
Make the Cookie Dough:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, cream the softened butter with both sugars on high speed until light and fluffy.
- Mix in egg yolks and vanilla extract until well combined.
- Add dry ingredients and mix on low until just combined.
Shape and Chill: 5. Scoop the dough into 32 tablespoon-sized balls. 6. Use a 1/4 teaspoon to gently press an indent into each dough ball. 7. Chill the dough for 1 hour.
Bake the Cookies: 8. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. 9. Bake 8 cookies per sheet for 9-11 minutes (10 minutes is ideal). 10. Immediately after baking, press the centers again with a 1/4 tsp to maintain the indent and use a round cookie cutter to reshape for uniform cookies. 11. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Ganache: 12. Add chopped chocolate to a medium bowl. 13. Heat heavy cream in a saucepan until just about to boil. Pour over chocolate and stir until smooth. 14. Mix in cherry preserves until fully incorporated.
Assemble the Cookies: 15. Spoon about 1 teaspoon of ganache into each cookie center. 16. Chill cookies for 10-15 minutes to set the ganache. 17. Store in an airtight container at room temperature for up to 3 days.
Tips for Success:
- Spoon and level your flour for accuracy or weigh it (1 cup = 120-125g).
- Chilling the dough is essential for keeping the cookies from spreading.
- Use a round cutter post-baking to make perfectly shaped cookies.
- Don’t skip re-indenting the cookies right after baking.
FAQs:
- Can I freeze these cookies? Yes, you can freeze them after baking and before adding the ganache.
- What if my ganache isn’t smooth? Gently heat over a double boiler to fully melt the chocolate.
- Can I use regular chocolate instead of Endangered Species Chocolate? Yes, any high-quality dark chocolate will work.
These chocolate cherry thumbprint cookies are sure to become a favorite! They’re fudgy, elegant, and bursting with rich cherry chocolate flavor in every bite.