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Made these cookies for my sister’s birthday once and now they're our go-to celebration treat. Rich chocolate and sweet cherries blend together under that dreamy ganache for the best bites. They look super fancy but honestly, you can throw them together on a random weeknight when you’re craving chocolate. That cherry-chocolate combo never gets old in our house.
Irresistible Cookie
I’m honestly obsessed with these. There’s a deep chocolatey richness with sweet cherry peeking through—it’s just an awesome combo. Even after chilling, the ganache keeps that glossy-soft vibe. Honestly, they always vanish before anything else and everybody begs for them whenever I show up with a batch.
Stuff You’ll Grab
- Heavy Cream: Whips the ganache into something super smooth.
- Cherry Preserves: Brings that pop of cherry flavor.
- Chocolate Bars: Go for dark chocolate with a cherry kick if you can find it—it’s amazing.
- Vanilla Extract: Gives everything a cozy background flavor.
- Egg Yolks: Make the cookies even richer.
- Granulated Sugar: Keeps things balanced and a little crisp.
- Brown Sugar: Adds moisture so your cookies aren’t dry.
- Unsalted Butter: Leave it out so it’s really soft before you start.
- Baking Powder: Makes the cookies puff up just right.
- Salt: A pinch makes chocolate taste even better.
- Unsweetened Cocoa Powder: Dutch process is best for that deep flavor.
- Flour: Ordinary all-purpose gives good chewiness.
Effortless Cookie Creation
- Fill and Chill:
- Spoon that silky ganache into each cookie spot and let them firm up in the fridge.
- Prepare Ganache:
- Warm your cream, pour over chocolate, and mix cherry preserves in ’til shiny and blended.
- Bake Cookies:
- Place chilled dough into your oven at 350°F and bake ’em until they’re just right.
- Combine and Chill Dough:
- Mix dry and wet stuff, roll dough balls, press centers in, then stash in the fridge to set.
- Cream Wet Ingredients:
- Beat butter and sugars together, next add yolks and lots of vanilla for flavor.
- Mix Dry Ingredients:
- Stir flour, cocoa, salt, and baking powder so it’s all blended.
Totally Handy Cookie Tips
Chilling dough is key if you want your cookies to hold up. Use a measuring spoon for the holes—they turn out just right every time. Weigh your flour—it honestly makes a difference for the bite. If the ganache goes solid, don’t stress. Just nudge it warm and it'll loosen up.
Answers to Your Cookie Dilemmas
- How to store: Seal them up in a container for 3 days or pop the extras in the freezer for a two-week stash.
- Why chill the dough: It seriously keeps them from spreading and helps them keep that cute shape.
- What if ganache doesn't melt: Warm it gently over a bit of simmering water and it’ll get all smooth again.
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Frequently Asked Questions
- → Does Dutch cocoa matter?
Sure, regular cocoa is fine, but Dutch-processed gives you that deeper color and bolder chocolatey hit. Worth it for these cookies.
- → What if the indent is tiny?
Not a big deal! Push it back in as soon as they come out of the oven. The warm cookies are easy to adjust.
- → Can I swap the cherry topping?
Absolutely! You can use strawberry or raspberry preserves. Just stick to the same quantity for the best results.
- → Why chill the cookie dough?
This step's key. It keeps the butter cold, so your cookies bake up thick, chewy, and fudgy instead of going flat.
- → Can I freeze them?
Yep! Store unfilled cookies for up to 3 months. Fresh ganache works best, so fill them right before serving.