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Irresistible Chocolate Cherry Cookies
I first baked these for my sister’s birthday, and now they’re our go-to treat. Fudgy chocolate meets sweet cherries, all hugged by a lush ganache for a dreamy bite. They turn out pretty enough for a party but are super easy when you want something sweet. Mixing cherry and chocolate always brings out big grins at my house.
A Treat to Pass Around
There’s just something awesome about how these taste. Deep chocolate and sweet cherry blend together so well it feels extra fancy. I love that the ganache keeps its silky texture, even after chilling. Make a batch and watch how fast they vanish—someone always wants the secret to making them.
What You’ll Grab
- Heavy Cream: Adds that rich silky finish to the ganache.
- Cherry Preserves: Packs in that lovely cherry sweetness.
- Chocolate Bars: Dark chocolate with cherry works great here.
- Vanilla Extract: Brings out deep flavor notes.
- Egg Yolks: Make the dough extra rich.
- Granulated Sugar: Keeps things just sweet enough.
- Brown Sugar: Makes cookies stay soft and moist.
- Unsalted Butter: Should be softened before you start.
- Baking Powder: Gives a nice little lift.
- Salt: Just a little bit lifts all the flavors.
- Unsweetened Cocoa Powder: Dutch processed is my pick for deeper taste.
- Flour: All purpose flour for just the right chew.
Easy Cookie-Making Steps
- Fill and Chill:
- Spoon on the ganache, set the cookies aside to firm up.
- Prepare Ganache:
- Warm up the cream, pour it onto chocolate, stir in cherry preserves till shiny.
- Bake Cookies:
- Bake at 350°F, watching for a fudge-like center and crisp edge.
- Combine and Chill Dough:
- Blend everything, shape them into balls, press indents, chill in the fridge.
- Cream Wet Ingredients:
- Beat butter with both sugars till fluffy, then add yolks and vanilla.
- Mix Dry Ingredients:
- Stir flour, cocoa, salt, and baking powder together, then put aside.
Pro Cookie Tips
Let the dough chill—it really helps the cookies hold their shape. A measuring spoon makes perfect indents every time. Always measure flour right for the best texture. If the ganache gets hard, just gently warm it and it softens up again.
Quick Answers to Curiosity
- What to do if ganache sets up: Warm it slowly over a pan of water to loosen it again.
- Why chill dough: It helps the cookies keep their nice shape instead of spreading too much.
- How to store: Pop them in an airtight container for 3 days or keep them in the freezer for a couple weeks.
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Frequently Asked Questions
- → Why Dutch-process cocoa?
Regular cocoa will do in a pinch, but Dutch-process makes the color deeper and the chocolate taste much bolder. You'll notice the difference with better cocoa.
- → What if my cookies lose their indent while baking?
If the dents puff up as they bake, just push them back in with your thumb when they're hot out of the oven. They're still soft then, so it's easy.
- → Can I use different preserves?
Cherry is classic for that chocolate-covered cherry flavor, but honestly, raspberry or strawberry taste awesome too. Just use the same amount as the recipe says.
- → Why chill the dough?
Letting the dough get cold stops it from spreading, so your cookies turn out thick and chunky. Cold butter is key for that chewy bite too.
- → Can I freeze these?
If you want to stash them, freeze the plain cookies before filling them. They'll be good for about 3 months. Add the ganache after thawing for the best texture.