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Gosh, I'm thrilled to tell you about my go-to chocolate cherry cookies! They're honestly the ultimate treat for any chocolate fan—imagine soft chocolate thumbprint cookies filled with the most amazing chocolate cherry ganache. Everyone who tries them is blown away by how rich and intense the flavor is.
Why You'll Love These
These cookies are total chocolate bliss! They've got this incredible soft, fudgy bite thanks to the Dutch-process cocoa. And that smooth chocolate cherry ganache? It's next-level good. What's really cool is how simple they are to whip up despite tasting so fancy!
What You'll Need
- Unsweetened Cocoa Powder: Go for Dutch-process for that deep chocolate kick.
- Baking Powder and Salt: They boost flavor and help with the perfect rise.
- All-purpose Flour: This gives your cookies that ideal chewy texture.
- White Sugar and Brown Sugar: The combo creates that perfect sweet chewiness.
- Vanilla Extract: It brings a touch of warmth that works with the chocolate.
- Unsalted Butter: Make sure it's soft for that moist, rich dough.
- Egg Yolks: They keep everything tender and add structure.
- Heavy Cream: The key to getting that silky-smooth ganache.
- Cherry Preserves: They add a fruity tang that cuts through the chocolate.
- Dark Chocolate Chunks: Splurge on good quality for the best ganache.
Creating Cookie Magic
- Step 5 - Fill and Set
- Drop about 1 teaspoon of ganache into each cookie's center. Pop them in the fridge for 10 minutes so the ganache firms up. Then dig in!
- Step 4 - Create the Chocolate Cherry Ganache
- Put your chopped chocolate in a bowl. Bring heavy cream just to a boil, pour it over the chocolate, and stir until it's smooth. Mix the cherry preserves in thoroughly.
- Step 3 - Bake
- Get your oven to 350°F (175°C). Bake each batch for 10-12 minutes. Right after they come out, press the centers again with your 1/4 teaspoon to deepen the indents. You can use a round cutter to neaten the edges if you want. Let them cool on a rack.
- Step 2 - Shape the Cookies
- Grab tablespoon-sized bits of dough, roll them into balls, and make a dent in each with a 1/4 teaspoon. Stick the dough balls in the fridge for an hour so they don't spread too much.
- Step 1 - Mix the Cookie Dough
- In a bowl, mix flour, cocoa powder, salt, and baking powder. In another big bowl, beat the butter and sugars with an electric mixer. Add egg yolks and vanilla, mixing till fluffy. Slowly add the dry stuff, mixing just enough to combine everything.
Smart Cookie Tricks
After making these tons of times, I've figured out a few things: Weigh your flour if you can for the best results. Don't rush the chilling step—it really makes a difference in how they hold their shape. And that little 1/4 teaspoon works way better for making indents than using your thumb!
Switch Things Up
You can play around with these cookies so much! Switch out the chocolate type or try different fruit preserves for new flavors. I sometimes add festive sprinkles or drizzle extra chocolate for parties. A tiny bit of almond extract mixed into the ganache tastes amazing with the cherry!
Storage Smarts
These treats stay yummy at room temp for about 3 days if you keep them in a sealed container. In the fridge, they'll last a week. You can even freeze them for up to 2 months! I often make dough ahead and stick it in the freezer so I can bake fresh cookies whenever I want some.
Quick Answers
You can't skip chilling the dough—it really matters for how they turn out! Regular store cherry preserves work just fine in the ganache. Always grab good chocolate bars for melting instead of chips because they melt so much better. And while the ganache is totally worth making, you can use Nutella or your favorite jam for a quicker version if you're in a hurry.
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Frequently Asked Questions
- → What’s the point of chilling the dough?
Cooled dough stops the cookies from spreading too much and keeps the thumbprint shape intact. It also helps make cookies stay thick and have a soft, chewy bite.
- → Can I switch to regular cocoa?
You can, but Dutch-process gives a darker hue and richer chocolate flavor. If using plain cocoa, throw in 1/8 teaspoon of baking soda to balance things out.
- → Any alternatives for cherry preserves?
Sure, use raspberry jam, strawberry spread, or even another smooth fruit preserve. If it's chunky, strain it first for that velvety finish.
- → Why do my cookies lose their thumbprint shape?
No worries—this usually happens. Make sure you press deep on the first go, don't skip chilling, and re-press the indents once they're warm after baking. A rounded tool like a measuring spoon helps too.
- → Can these be frozen for later?
Absolutely. Keep unfilled cookies in the freezer for around three months. After thawing, fill with fresh ganache right before enjoying. Ganache-filled ones will freeze, but the texture might not stay perfect.
Conclusion
These cookies have a rich chocolate base filled with creamy cherry ganache. They're a perfect sweet treat for parties or cozy nights at home.