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I can't wait to tell you about these amazing chocolate cherry cookies! They're honestly the ultimate treat for anyone who loves chocolate—think super fudgy chocolate thumbprints filled with the most amazing chocolate cherry ganache. Everyone who tries them is blown away by how indulgent and luxurious they taste.
Why You'll Fall For These
These cookies are total chocolate paradise! They've got this incredible deep chocolate flavor from the Dutch-process cocoa, and the texture is just right—soft with the perfect chew. Then there's that smooth chocolate cherry ganache that makes them truly outstanding. And guess what? They're actually pretty simple to whip up!
Your Shopping List
- Unsalted Butter: Make sure it's softened to add moisture and create a rich dough base.
- White Sugar and Brown Sugar: This combo gives you that perfect sweet, chewy cookie texture.
- Heavy Cream: You'll need this to create that velvety smooth ganache.
- Cherry Preserves: Adds a lovely fruity kick that balances the chocolate ganache.
- Dark Chocolate Chunks: Grab the good stuff for your ganache—it makes all the difference.
- Vanilla Extract: Just a touch to bring out the sweetness and balance the chocolate.
- Egg Yolks: These add richness and keep your cookies nice and tender.
- Baking Powder and Salt: They boost flavor and help with the perfect bake.
- Dutch-process Cocoa Powder: This gives that deep, intense chocolate taste.
- Flour: Regular all-purpose flour works great for that ideal chewy bite.
The Baking Adventure
- Step 5 - Fill and Set
- Once cookies are cool, drop about a teaspoon of ganache into each indent. Pop them in the fridge for 10 minutes to firm up the ganache. Then they're ready to enjoy!
- Step 4 - Prepare the Chocolate Cherry Ganache
- Put your chopped chocolate in a bowl. Bring heavy cream just to a boil, then pour it over the chocolate and stir until it's smooth. Mix the cherry preserves in thoroughly.
- Step 3 - Bake
- Get your oven hot at 350°F (175°C). Bake cookie batches for 10-12 minutes. Right after taking them 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 Your Cookies
- Take tablespoon-sized bits of dough, roll them into balls, and make a small dent in each using a 1/4 teaspoon. Put the dough balls in the fridge for an hour so they'll keep their shape while baking.
- Step 1 - Create Your Cookie Base
- Mix flour, cocoa powder, salt, and baking powder in one bowl. In another bigger bowl, beat the butter and sugars with an electric mixer. Add in egg yolks and vanilla, beating until fluffy. Gradually add your dry mix, stirring just enough to combine everything.
Insider Tricks
After making these tons of times, here's what I've figured out: Be super careful when measuring flour—a kitchen scale works best. Don't try to skip the chilling time, it really matters for keeping their shape. And that little 1/4 teaspoon works way better for making indents than using your thumbs!
Get Creative
You can play around with these cookies so much! Switch up your chocolate type or try different fruit preserves for new flavor combos. I sometimes add festive sprinkles or drizzle extra chocolate for special events. Adding a tiny bit of almond extract to the ganache gives you this wonderful cherry-almond flavor combo!
Storage Secrets
These tasty treats will stay good for about 3 days at room temp if you keep them in an airtight container, or they'll last a week in your fridge. You can even freeze them for up to 2 months! I often make extra dough and stick it in the freezer so I can bake a fresh batch whenever I want cookies.
Quick Answers
You really need to chill the dough, there's no way around it if you want perfect cookies! Any store-bought cherry preserves work fine in the ganache. Always grab good chocolate bars for melting, not chips, as they don't melt nearly as well. While the ganache is totally worth making, you can definitely use nutella or jam for a quicker version if you're in a hurry.
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Frequently Asked Questions
- → Why do you chill the dough first?
Cold dough means the cookies won’t spread too thin while baking and makes the thumbprints hold their shape better. It also gives the cookies a chewier bite.
- → Can I swap out Dutch-process cocoa?
Regular cocoa works, but Dutch-process makes these cookies richer and darker. If using regular cocoa, toss in 1/8 teaspoon of baking soda to balance the flavor properly.
- → What can I use instead of cherry preserves?
Smooth raspberry jam, strawberry preserves, or any fruit spread would work as a swap. If your preserves are chunky, strain them to keep the filling smooth and easy to work with.
- → Why do the thumbprints flatten out while baking?
It’s common for the indents to puff up. Just press them back down while the cookies are warm. Chill the dough well and make your thumbprints deep before baking for the best results.
- → Can I freeze these cookies?
Yes! Freeze unfilled cookies for up to three months. Let them thaw at room temp before adding ganache. Filled cookies can also freeze but may lose texture quality.
Conclusion
These impressive thumbprint cookies have a thick chocolate base with a sweet cherry filling. Great for parties or chocolate fans.