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Our Luxurious Chocolate Cherry Delights
I whipped these treats up for my sister when she turned 30 and they've turned into our go-to sweet ever since. When fudgy chocolate meets tangy cherries covered in smooth ganache, you get something truly amazing. They've got that fancy look for celebrations but they're easy enough to make when you just need a chocolate fix. I've never met anyone who can resist this cherry-chocolate combo.
A Treat That Steals The Show
These cookies have something really special going on. The rich chocolate background with bursts of cherry sweetness makes such an amazing flavor you won't forget. I'm crazy about how the ganache keeps its silky texture even after cooling down. Funny thing is, whenever I bring these anywhere, they're the first cookies to vanish and everyone bugs me for how to make them.
Your Ingredient List
- Flour: All purpose works best for that perfect chew we want.
- Unsweetened Cocoa Powder: Go for Dutch process for extra richness.
- Salt: A tiny bit enhances all the flavors.
- Baking Powder: Gives just enough rise to our cookies.
- Unsalted Butter: Softened is key for mixing.
- Brown Sugar: Adds moisture and keeps everything soft.
- Granulated Sugar: Creates the perfect sweetness balance.
- Egg Yolks: They make everything wonderfully rich.
- Vanilla Extract: Brings out that wonderful background flavor.
- Chocolate Bars: Try using cherry-infused dark chocolate for best results.
- Cherry Preserves: Adds that sweet fruity punch.
- Heavy Cream: Creates that dreamy smooth ganache.
Baking Your Dream Cookies
- Mix Dry Ingredients:
- Combine your flour, cocoa, salt and baking powder in a bowl and put it aside.
- Cream Wet Ingredients:
- Whip your butter with both sugars until it's fluffy, then add those egg yolks and vanilla in.
- Combine and Chill Dough:
- Blend everything together, shape into balls, press indents and let them cool in your fridge.
- Bake Cookies:
- When they're properly chilled, bake them at 350°F until they feel just right to touch.
- Prepare Ganache:
- Warm up your cream, pour over chocolate pieces, then mix in cherry preserves until it's shiny.
- Fill and Chill:
- Add ganache to each cookie indent and let them firm up completely.
Insider Cookie Tips
Always chill your dough or your cookies won't hold their shape. I always grab a teaspoon for making perfect little dents. Getting your flour measurement right will make or break your cookie texture. If your ganache gets too thick, just warm it up a little and it'll bounce right back.
Quick Answers To Your Questions
- How to store: Put them in something airtight and they'll be good for 3 days, or stick them in the freezer for up to 2 weeks.
- Why chill the dough: It stops the cookies from spreading too much so they stay pretty.
- What if ganache doesn't melt: Just put it over some warm water and stir until it gets smooth again.
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Frequently Asked Questions
- → What’s special about Dutch-process cocoa?
Sure, the regular kind works, but Dutch cocoa gives deeper color and richer flavor. It’s a game-changer for these cookies.
- → My cookies lost their indent—what now?
No stress. While they’re warm, gently press the centers again—they’re still soft enough to reshape perfectly.
- → Can I swap out the cherry preserves?
The cherries bring that nostalgic chocolate-covered cherry vibe, but if you prefer, raspberry or strawberry are great too! Just use the same amount.
- → Why chill the dough first?
Cool dough bakes into thick, fudge-like cookies, while warm dough spreads out thin. Patience makes all the difference.
- → Can I keep these in the freezer?
You can freeze the cookie shells (sans filling) for up to 90 days. Add the ganache fresh when serving.