Rich Chocolate Cherry Cookies Recipe

Chocolate Cherry Cookies are a little bit fancy but surprisingly simple to make at home. These cookies are a rich, dark chocolate dream with little pockets of cherry goodness. The combination of deep cocoa, sweet chocolate chunks, and tart cherry preserves creates a flavor that’s both comforting and a little bit special. I love making these when I want a treat that feels a bit more grown-up than a standard chocolate chip cookie. The secret to their lovely texture is the balance of butter and sugars, along with the rich egg yolks. They’re perfect for sharing at a holiday gathering or just enjoying with a glass of milk on a quiet afternoon. The dark chocolate, like Endangered Species Chocolate Vibrant Cherries + Dark Chocolate, really shines here, with its cherries echoing the fruity burst from the preserves.

Making the Cookie Dough

First things first, we need to get our dry ingredients ready. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Whisking them together ensures everything is evenly distributed, which helps the cookies bake up uniformly without any dense spots of cocoa or leavening. Set this bowl aside.

Ingredients:

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla extract
• 5 oz chocolate, chopped (I like using Endangered Species Chocolate Vibrant Cherries + Dark Chocolate for this, as the cherries in it pair wonderfully with the cherry preserves, but any good quality dark chocolate chopped into small pieces will work well)
• 1/4 cup + 2 tbsp (90 ml) heavy cream
• 1/4 cup (85 g) cherry preserves

Chocolate Cherry Cookies

These cookies are a rich, dark chocolate dream with little pockets of cherry goodness. The combination of deep cocoa, sweet chocolate chunks, and tart cherry preserves creates a flavor that’s both comforting and a little bit special. I love making these when I want a treat that feels a bit more grown-up than a standard chocolate chip cookie. The secret to their lovely texture is the balance of butter and sugars, along with the rich egg yolks.

Making the Cookie Dough

First things first, we need to get our dry ingredients ready. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Whisking them together ensures everything is evenly distributed, which helps the cookies bake up uniformly without any dense spots of cocoa or leavening. Set this bowl aside for now. Having your dry ingredients prepped and ready means you can move smoothly to the wet ingredients.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, packed light brown sugar, and granulated white sugar. Creaming means beating them together until the mixture is light and fluffy, and pale in color. This process incorporates air into the dough, which is essential for creating a tender cookie. Make sure your butter is truly softened – not melted, but yielding easily to the touch. This usually takes about 2-3 minutes on medium speed. Scrape down the sides of the bowl a couple of times to ensure everything is getting mixed in.

Next, add the egg yolks and vanilla extract to the creamed butter and sugar mixture. Beat again until well combined and the mixture is smooth and glossy. The egg yolks add richness and help bind the dough together. Room temperature egg yolks incorporate more easily into the batter than cold ones.

Combining and Adding the Stars

Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. A few streaks of flour remaining are perfectly fine, as they will disappear when you add the mix-ins.

Gently fold in the chopped chocolate. The amount of chocolate is generous, and you want to distribute it evenly throughout the dough. This is where the Endangered Species Chocolate Vibrant Cherries + Dark Chocolate really shines, as the little cherry pieces in the bar add another layer of cherry flavor, but feel free to use your favorite dark chocolate. Chopping it yourself allows you to control the size of the pieces; smaller pieces will melt and create more of a fudgy texture, while larger chunks will remain more distinct.

Preparing the Cherry Filling

While the dough chills (or even while you’re mixing it), let’s prepare the cherry swirl. In a small bowl, warm the cherry preserves slightly. You can do this in the microwave for about 10-15 seconds, or in a small saucepan over low heat. Warming them makes them more fluid and easier to swirl into the dough. We’ll also warm the heavy cream, just enough so it’s warm to the touch, not hot. This helps the chocolate melt smoothly.

Place the 5 oz of chopped chocolate in a heatproof bowl. Pour the warm heavy cream over the chocolate. Let it sit for about 2-3 minutes without stirring. This allows the heat from the cream to start melting the chocolate. Then, gently stir the mixture with a whisk or spatula until it’s completely smooth and glossy. This is a simple ganache base that will add an extra boost of chocolatey richness to our cookies.

Forming and Baking

Now for the fun part: assembling the cookies. Take about half of the cookie dough and gently fold in the cherry preserves. You want to create swirls, not completely mix them in. Just a few gentle turns with a spatula should do the trick. This ensures you get lovely pockets of cherry flavor in some bites. If the dough seems a bit stiff, you can add a tiny splash more cream, but be sparing.

Next, gently fold the chocolate ganache into the dough. Again, you want to swirl it in, not fully incorporate it. This creates ribbons of intense chocolate throughout the cookie. Aim for a marbled effect. The dough will be quite soft and rich at this point. If it’s too soft to handle, you can place it in the refrigerator for about 15-20 minutes to firm up slightly. This will make scooping easier.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup. Scoop rounded tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches between them, as the cookies will spread. You can roll them gently into balls, or leave them slightly rustic looking. If you want a smoother surface, you can press them down slightly with the bottom of a glass. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will continue to set up as they cool on the baking sheet. Let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Conclusion:

These Chocolate Cherry Cookies are a fantastic way to combine deep chocolate flavor with a bright, fruity punch. They bake up with a wonderfully tender, slightly chewy texture, and the pockets of cherry preserves make each bite a delightful surprise. They’re definitely a step up from your average cookie but still totally approachable for any home baker.

Serve these cookies warm for an extra gooey chocolate experience, or let them cool completely for a firmer bite that travels well. They are wonderful with a cup of coffee or a cold glass of milk.

For variations, try adding a bit of orange zest to the dough for a citrusy twist that pairs beautifully with chocolate and cherry. You could also experiment with different types of chocolate chips or chunks, like milk chocolate or white chocolate, though dark chocolate complements the cherry best. If you don’t have cherry preserves, raspberry jam works in a pinch, though the flavor profile will change.

Frequently Asked Questions

Q: Can I use fresh cherries instead of preserves?

A: While fresh cherries can be used, they release a lot of moisture when baked, which can make the cookies spread too much and become cakey. If you do use fresh cherries, make sure they are pitted, dried very well, and possibly tossed in a little flour before adding them to the dough. Using preserves or a thick cherry jam is generally more reliable for consistent results.

Q: How should I store these cookies?

A: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Placing a piece of parchment paper between layers can help prevent sticking. For longer storage, you can freeze baked cookies for up to 3 months.

Q: Can I make the dough ahead of time?

A: Yes, the cookie dough can be made ahead and refrigerated for up to 2 days. The chilling time can actually improve the flavor and texture. Let the dough sit at room temperature for about 15-20 minutes before scooping and baking.

Chocolate Cherry Cookies

Decadent chocolate cookies studded with dark chocolate and sweet cherry preserves, a perfect treat for any occasion.

Prep Time
20 Minutes

Cook Time
11 Minutes

Total Time
31 Minutes

Servings
24 cookies

Ingredients

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla extract
• 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
• 1/4 cup + 2 tbsp (90 ml) heavy cream
• 1/4 cup (85 g) cherry preserves

Instructions

1. Step 1
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
2. Step 2
   In a large bowl, cream together the softened butter, light brown sugar, and granulated white sugar until light and fluffy.
3. Step 3
   Beat in the egg yolks one at a time, then stir in the vanilla extract.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped chocolate.
5. Step 5
   In a small bowl, whisk together the heavy cream and cherry preserves.
6. Step 6
   Drop rounded tablespoons of cookie dough onto parchment-lined baking sheets. Dollop about 1/2 teaspoon of the cherry cream mixture onto the center of each cookie dough ball. Gently swirl it in with a toothpick.
7. Step 7
   Bake at 350°F (175°C) for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
8. Step 8
   Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.