Pin it
I whipped up these cookies for my sister's birthday, and honestly, they've turned into our go-to fave. Fudgy chocolate mixed with bursts of sweet cherries all tucked into smooth ganache—it's just everything in one bite. They might look super fancy, but trust me, they're easy to make anytime the chocolate monster strikes. The cherry-chocolate duo always gets everyone grinning.
Irresistible Cookie Delight
There's just something extra about these cookies. Rich chocolate pairs up with bright cherry goodness for a taste that feels like a win every time. I love how the ganache keeps its silky shine even after sitting out. Anytime I serve these, they're the first treat gone—and everyone wants to know how to make them.
Stuff You'll Gather
- Heavy Cream: To get that ganache extra silky.
- Cherry Preserves: Brings in a sweet cherry kick.
- Chocolate Bars: Try a cherry-dark or your favorite bar for big flavor.
- Vanilla Extract: Gives a deep, cozy note.
- Egg Yolks: Makes your dough rich and tasty.
- Granulated Sugar: Pulls the sweetness together just right.
- Brown Sugar: Keeps cookies soft and chewy.
- Butter (unsalted): Needs to be nice and soft for easy mixing.
- Baking Powder: Gives the cookies a little fluffy boost.
- Salt: Just a hint—for flavor pop.
- Unsweetened Cocoa Powder: Go Dutch process for super rich results.
- All-Purpose Flour: The classic base for perfect cookie texture.
Unforgettable Cookie Process
- Finish and Set:
- Scoop that dreamy ganache into the cookies and give them time to settle.
- Make Ganache:
- Warm your cream, pour it over chopped chocolate, then swirl in the cherry preserves till it's shiny.
- Bake 'Em:
- Slide the chilled dough onto a tray and bake at 350°F—just don't overdo them.
- Shape and Chill:
- Roll the dough into balls, press little wells in the center, then let them cool out in the fridge.
- Whip Up Your Wet Mix:
- Cream the butter and sugars till fluffy, mixing in yolks and vanilla next.
- Stir Up Dry Mix:
- Combine flour, cocoa, salt, and baking powder all in a bowl and set aside for later.
My Can't-Miss Cookie Tips
Seriously, make sure you chill the dough—the cookies hold their form so much better. I swear by my measuring spoon for pressing perfect wells. Measuring flour right makes all the difference in how chewy they get. If your ganache firms up too much, just gently warm it back to glossy and smooth.
Cookie Questions Solved
- What if ganache won't melt: Take it slow over a water bath—it'll loosen up and get creamy again.
- Why let the dough chill: This step stops them from spreading too much and keeps those cute shapes.
- Best way to store: Airtight container on the counter keeps them great for three days, or freeze for a couple weeks.
Pin it
Frequently Asked Questions
- → Why use Dutch cocoa?
While regular cocoa works fine, Dutch cocoa gives that deep chocolate color and bold flavor. It really makes a difference!
- → What if my indents disappear during baking?
If the indent fades, just press the cookies gently right after baking. They're soft enough to fix in those moments.
- → Can I switch up the preserves?
Cherry's classic for that chocolate-cherry combo, but feel free to try raspberry or strawberry. Just use the same amount for best results.
- → Why chill dough first?
Chilling helps keep the cookies thick and fudgy, and it prevents them from flattening while baking. Also, cooler butter equals better texture.
- → Are these freezer-friendly?
Freeze the plain cookies (no ganache) for up to 3 months. Add the ganache fresh when serving for the best taste.