These are the best chocolate cherry cookies! They feature fudgy chocolate thumbprint cookies filled with rich chocolate cherry ganache.
These cookies are ideal for Valentine’s Day, holiday cookie trays, or any time you have a chocolate craving. For chocolate lovers, these will quickly become your new favorite cookie!
Ingredients
FOR THE CHOCOLATE COOKIE
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch-process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 ½ teaspoons vanilla extract
FOR THE CHOCOLATE CHERRY GANACHE
- 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate recommended)
- ¼ cup + 2 tablespoons (90 ml) heavy cream
- ¼ cup (85 g) cherry preserves
Instructions
FOR THE CHOCOLATE COOKIES
Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Cream Butter and Sugars:
- In a large bowl, cream the softened butter, light brown sugar, and granulated sugar together using an electric mixer on high speed. (A stand mixer with a paddle attachment works well too.)
Add Eggs and Vanilla:
- Add the egg yolks and vanilla extract to the butter mixture. Mix on medium speed until light and fluffy, about 1-2 minutes.
Combine Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Shape Cookies:
- Scoop the dough into 32 portions using a tablespoon-size cookie scoop. Roll each portion into a ball. Make an indent in each ball using a ¼ teaspoon measuring spoon. Chill the dough for 1 hour.
Preheat Oven:
- Preheat the oven to 350°F (175°C) about 15 minutes before baking.
Arrange on Baking Sheet:
- Place 8 cookies per large parchment-lined baking sheet.
Bake:
- Bake the cookies for 9-11 minutes (10 minutes is ideal). After removing them from the oven, lightly press down on the centers again with the ¼ teaspoon to reshape the indents.
Shape Cookies:
- While the cookies are still hot, use a circular cookie cutter or biscuit cutter to scoot around each cookie, restoring their shape.
Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your fudgy chocolate cherry cookies filled with chocolate cherry ganache!
