Chocolate Cherry Cookies Recipe

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Imagine biting into a soft, chewy chocolate cookie with a luscious, glossy cherry ganache center. The richness of the dark chocolate melds perfectly with the sweet-tart burst of cherry flavor, creating a deeply indulgent treat that looks as decadent as it tastes. These Chocolate Cherry Cookies are a celebration of texture and flavor—a crisp edge, a fudgy middle, and a pool of silky cherry-chocolate ganache that beckons with every glance.

Perfect for holiday platters, romantic occasions, or whenever you’re craving something extra special, these cookies are a showstopper. They combine the elegance of patisserie-level baking with the comfort of a homemade treat. The slight tang of cherries balances the richness of the cocoa, and the touch of freeze-dried berries on top adds a delightful crunch and pop of color.

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Ingredients for this Chocolate Cherry Cookies Recipe

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chips or chunks
• 1/2 cup cherry preserves or thick cherry compote
• 1/2 cup heavy cream
• 1/2 cup chopped dark chocolate (for ganache)
• Freeze-dried cherries or cherry powder, optional for garnish
• Fresh cherries, optional for decoration

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Step 1: Cream the Butter and Sugars

Start by creaming the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer on medium speed until the mixture is light and fluffy—this should take about 2–3 minutes. The sugars should be fully incorporated with the butter, forming a smooth, creamy base.

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Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and continue to mix until everything is fully combined and smooth.

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Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry mixture into the wet ingredients, beating on low speed until just combined. Be careful not to overmix, or the cookies may turn out tough.

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Step 4: Fold in Chocolate Chips

Using a spatula or wooden spoon, gently fold the dark chocolate chips or chunks into the cookie dough. These will add extra richness and texture to each bite.

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Step 5: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll them into balls. Place them a few inches apart on a parchment-lined baking sheet. Use your thumb or the back of a spoon to press a deep indentation in the center of each dough ball—this will hold the cherry ganache.

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Step 6: Chill and Bake

Chill the shaped cookies in the refrigerator for at least 30 minutes. Preheat your oven to 350°F (175°C). Once chilled, bake the cookies for 10–12 minutes. They should be set on the edges but still slightly soft in the center. Remove from the oven and cool completely.

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Step 7: Prepare the Cherry Ganache

While the cookies cool, make the ganache. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth. Stir in the cherry preserves or compote until fully combined and glossy.

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Step 8: Fill and Garnish

Once the cookies are cool, spoon the cherry ganache into the indentations. Top with a sprinkle of freeze-dried cherry bits or cherry powder for an extra burst of color and flavor. Add a fresh cherry on the side if desired.

Let the ganache set slightly before serving, or enjoy warm and gooey!

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Estimated Nutrition

Per Cookie (based on a batch of 24 cookies):

• Calories: 220
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 28g
• Sugar: 17g
• Protein: 2g
• Fiber: 2g
• Cholesterol: 35mg
• Sodium: 90mg

Nutritional values may vary depending on exact ingredients used.

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Frequently Asked Questions

1. Can I use cherry jam instead of cherry preserves?

Yes! Jam works fine, but aim for a thicker consistency so the ganache doesn’t become runny.

2. Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 48 hours or frozen for up to 3 months. Thaw before shaping and baking.

3. Are these cookies gluten-free?

Not as written, but you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

4. Can I skip the ganache and just use chocolate chips?

You can, but the ganache is what makes these cookies extra special. Skipping it will make them more like traditional thumbprints.

5. What kind of cherries work best for the garnish?

Fresh cherries or freeze-dried cherries are ideal. Maraschino cherries can work but may be too sweet for some tastes.

6. How do I keep the cookies from spreading too much in the oven?

Chilling the dough is key. A 30-minute rest in the fridge helps maintain shape and thickness during baking.

7. Can I double this recipe for a crowd?

Yes, this recipe scales well. Just be sure to bake in batches or use multiple trays.

8. Are these cookies kid-friendly?

Definitely! The rich chocolate and fruity center make them a hit with kids and adults alike. You might want to skip the garnish if serving younger children.

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