Description
Indulge in these decadent Chocolate Cherry Cookies featuring a rich dark chocolate dough perfectly complemented by a luscious cherry-infused chocolate ganache. Ideal for dessert lovers seeking a sophisticated twist on a classic treat.
Ingredients
Scale
Chocolate Cookie Dough
- 188 g all-purpose flour, spooned and leveled
- 40 g Dutch-process cocoa powder
- 0.5 tsp baking powder
- 0.5 tsp sea salt
- 168 g unsalted butter, softened
- 165 g light brown sugar, packed
- 50 g granulated white sugar
- 2 egg yolks, at room temperature
- 1.5 tsp vanilla extract
Chocolate Cherry Ganache
- 140 g dark chocolate with cherry pieces, finely chopped
- 90 ml heavy cream
- 85 g cherry preserves
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until fully blended, ensuring even distribution of dry components for a consistent dough.
- Cream Butter and Sugars: In a large mixing bowl, beat softened butter, light brown sugar, and granulated white sugar with an electric mixer on high speed until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture is smooth and pale, approximately 1-2 minutes; this incorporation adds richness and flavor.
- Combine Dry Ingredients and Dough: Reduce mixer speed to low and gradually blend in the dry ingredients until just combined; avoid overmixing to keep the dough tender.
- Form Cookie Dough Balls: Using a tablespoon-sized scoop, portion dough into 32 equal parts. Roll each into a ball, then press a 1/4 teaspoon indent in the center to hold the ganache.
- Chill the Dough: Place the dough balls onto a baking sheet and refrigerate for 1 hour until firm, which ensures the cookies hold shape during baking.
- Preheat the Oven: Fifteen minutes before baking, preheat the oven to 175°C (347°F) and line baking trays with parchment paper to prevent sticking.
- Bake the Cookies: Arrange 8 cookies per baking sheet and bake for 9-11 minutes until the edges are set but centers remain soft. Immediately press the centers again post-baking to reinforce indentations for the ganache.
- Shape and Cool: While hot, use a round biscuit cutter to perfect the cookie shape if desired. Let cookies cool 5 minutes on the trays, then transfer them to a wire rack to cool completely.
- Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan just below boiling, then pour over the chocolate. Let stand 1 minute before stirring gently until smooth and glossy.
- Incorporate Cherry Preserves: Stir cherry preserves thoroughly into the ganache until well combined, infusing a fruity, sweet tartness.
- Fill the Cookies: Spoon about 1 teaspoon of ganache into each cookie indentation, adding more if the indentation allows for extra filling.
- Set the Ganache: Refrigerate the filled cookies for 10-15 minutes to allow the ganache to firm up and set properly within the indentations.
- Storage: Store the cooled and filled cookies in an airtight container for up to three days to maintain freshness and texture.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the dough to prevent tough cookies.
- Chilling the dough is crucial to maintain the cookie shape and texture.
- Use high-quality dark chocolate with cherry pieces for richer ganache flavor.
- Ganache filling can be adjusted in quantity based on indent size and personal preference.
- Store cookies in a cool, dry place and consume within three days for optimal freshness.
