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–+ servings
Chocolate Cherry Cookies

Decadent Chocolate Cherry Cookies to Indulge Your Cravings

Delight in these Chocolate Cherry Cookies, offering a rich blend of chocolate and cherry that satisfies every craving.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 31 minutes
Servings: 32 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
  • 1/2 cup Dutch-Process Cocoa Powder Regular cocoa powder can be used as a substitute.
  • 1 teaspoon Baking Powder Ensure it’s fresh for best results.
  • 1/2 teaspoon Sea Salt Regular salt can be substituted if necessary.
  • 1/2 cup Unsalted Butter Can be replaced with margarine or dairy-free butter.
  • 1 cup Light Brown Sugar Use all granulated sugar if needed.
  • 1/2 cup Granulated White Sugar Substitute coconut sugar for less refined sweetener.
  • 2 Egg Yolks Whole eggs can be used, but texture will vary.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla extract for best taste.
For the Ganache Filling
  • 8 oz Chopped Chocolate Any high-quality dark chocolate works well.
  • 1 cup Heavy Cream Substitute with full-fat coconut milk for non-dairy version.
  • 1/4 cup Cherry Preserves Any fruit jam can work if cherry preserves aren’t available.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • parchment paper
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Set aside.
  3. In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated white sugar until light and fluffy.
  4. Add the egg yolks and vanilla extract to the butter mixture, mixing until well combined.
  5. Gradually add the flour mixture to the creamed butter and sugar, mixing on low speed until just combined.
  6. Scoop out 32 portions of the dough, roll into balls, and create an indent in the center of each. Chill for 1 hour.
  7. Bake for 9-11 minutes until edges are set; re-indent centers if necessary after baking.
  8. Prepare the ganache by heating the heavy cream and pouring it over chopped chocolate. Mix in cherry preserves.
  9. Once cookies are cooled, fill the indents with ganache and chill for 30 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 50mgPotassium: 75mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough before baking for better shape. Measure flour correctly to avoid dense cookies. Keep ingredients at room temperature for best texture.

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