The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
I’m so excited to share my favorite chocolate cherry cookies with you! These are seriously the ultimate chocolate lover’s dream combining fudgy chocolate thumbprints with the most incredible chocolate cherry ganache. Every time I make them people can’t believe how rich and decadent they are.
What Makes These Special
These cookies are pure chocolate heaven! The Dutch-process cocoa makes them so deeply chocolatey and that texture is just perfect soft and fudgy with the most amazing chew. Plus that silky chocolate cherry ganache takes them to a whole new level. They’re surprisingly easy to make too!
Everything You Need
- Flour: All-purpose flour provides the ideal chewy texture for the cookies.
- Unsweetened Cocoa Powder: Dutch-process cocoa powder ensures a rich, chocolatey taste.
- Salt and Baking Powder: Enhance flavors and help the cookies bake perfectly.
- Unsalted Butter: Softened butter adds moisture and richness to the dough.
- Brown Sugar and White Sugar: A mix of sugars for a sweet, chewy texture.
- Egg Yolks: Provide fat and structure to keep the cookies tender.
- Vanilla Extract: Adds a hint of sweetness to complement the chocolate.
- Dark Chocolate Chunks: Use high-quality chocolate for the ganache.
- Cherry Preserves: Sweet, tangy preserves add a fruity balance to the ganache.
- Heavy Cream: Essential for achieving smooth, velvety ganache.
Let’s Make Some Magic
- Step 1 – Make the Cookie Dough
- Whisk together the flour, cocoa powder, salt, and baking powder in a bowl. In a separate large bowl, cream the butter and sugars with an electric mixer. Add the egg yolks and vanilla, mixing until light and fluffy. Slowly add the dry ingredients, mixing just until combined.
- Step 2 – Form the Cookies
- Scoop tablespoon-sized portions of dough, roll them into balls, and press an indent into each using a 1/4 teaspoon. Chill the dough balls for one hour to help the cookies maintain their shape.
- Step 3 – Bake
- Preheat the oven to 350°F (175°C). Bake the cookies in batches for 10-12 minutes. Immediately after baking, gently press the centers with the 1/4 teaspoon to redefine the indents. Use a circular cutter to reshape the cookies for a perfect round look. Let cool on a wire rack.
- Step 4 – Make the Chocolate Cherry Ganache
- Add chopped chocolate to a bowl. Heat the heavy cream until just boiling, pour it over the chocolate, and stir until smooth. Mix in the cherry preserves until well combined.
- Step 5 – Fill and Set
- Spoon about 1 teaspoon of ganache into the center of each cooled cookie. Chill for 10 minutes to allow the ganache to set. Serve and enjoy!
My Best Tips
Here’s what I’ve learned from making these countless times: Always measure your flour carefully preferably with a scale. Don’t skip chilling the dough it really helps them keep their shape. That 1/4 teaspoon trick for making the indents works so much better than using your thumb!
Mix It Up
These cookies are so versatile! Try using different chocolates or preserves to create new flavor combinations. Sometimes I’ll add holiday sprinkles or a chocolate drizzle for special occasions. A little almond extract in the ganache adds an amazing cherry-almond flavor!
Keep Them Fresh
These cookies stay perfect at room temperature for about 3 days in an airtight container or up to a week in the fridge. You can even freeze them for up to 2 months! I love making the dough ahead and freezing it then I can bake fresh cookies whenever the craving hits.
Common Questions
Yes you definitely need to chill the dough it’s crucial for perfect cookies! Store-bought cherry preserves work great in the ganache. Always use good quality chocolate bars for the ganache not chips they just don’t melt as smoothly. And while the ganache is amazing you can definitely use other fillings like chocolate spread or jam for a quick version.
Frequently Asked Questions
- → Why do we need to chill the cookie dough?
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Chilling the dough prevents cookies from spreading too much during baking and helps maintain the thumbprint indent. The cold dough also creates a better texture, allowing cookies to stay thick and chewy.
- → Can I use regular cocoa powder instead of Dutch-process?
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While you can use regular cocoa powder, Dutch-process gives these cookies a deeper, richer chocolate flavor and darker color. If using regular cocoa, add 1/8 teaspoon of baking soda to balance the acidity.
- → What can I substitute for cherry preserves?
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You can use raspberry preserves, strawberry jam, or any fruit preserve you prefer. Just ensure it’s smooth and not too chunky to maintain the right ganache consistency. Strain if needed to remove any fruit pieces.
- → Why do my thumbprints lose their shape while baking?
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This is normal and why we re-press the indents while cookies are still hot. Make sure your initial indent is deep enough, and don’t skip chilling the dough. Using a measuring spoon helps make uniform indents.
- → Can these cookies be frozen?
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Yes, you can freeze the unfilled cookies for up to 3 months. Thaw completely at room temperature, then add the ganache filling fresh before serving. The ganache-filled cookies can be frozen but may lose some texture quality.
Conclusion
These special thumbprint cookies feature a fudgy chocolate cookie base filled with chocolate cherry ganache. Perfect for special occasions and chocolate lovers alike.
Print
Fudgy Chocolate Cherry Thumbprint Cookies Recipe
Description
Rich chocolate thumbprint cookies filled with a luxurious chocolate cherry ganache. These fudgy cookies combine dark chocolate and sweet cherries for an irresistible treat.
Ingredients
Units
Scale
1–1/2 cups (188 g) all-purpose flour, spooned and leveled.
1/2 cup (40 g) Dutch-process cocoa powder.
1/2 tsp baking powder.
1/2 tsp sea salt.
3/4 cup (168 g) unsalted butter, softened.
3/4 cup (165 g) light brown sugar, packed.
1/4 cup (50 g) granulated white sugar.
2 egg yolks, at room temperature.
1 1/2 tsp vanilla extract.
5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate).
1/4 cup + 2 tbsp (90 ml) heavy cream.
1/4 cup (85 g) cherry preserves.
Instructions
Whisk flour, cocoa powder, salt and baking powder together in medium bowl. Set aside.
Beat butter, brown sugar, and white sugar together with electric mixer on high speed until creamy.
Mix in egg yolks and vanilla on medium speed until light and fluffy, about 1-2 minutes.
Add dry ingredients to wet, mix until just combined. Scoop 32 portions, roll into balls, make indent with 1/4 tsp. Chill 1 hour.
Bake at 350°F for 9-11 minutes. Re-press centers while hot, shape with cookie cutter if desired. Cool 5 minutes on pan.
Pour hot cream over chopped chocolate, stir until combined. Mix in cherry preserves.
Fill each cookie with 1 teaspoon ganache. Chill 10-15 minutes to set.