Chocolate Cherry Cookies Recipe!

Hello lovelies,

I think it’s absolutely criminal that we’ve gotten to the end of February and I’m only JUST sharing my first cookie recipe of the year.

You guys know me well enough by now to know that cookies are in my top 3 favourite things ever to bake, so the fact I haven’t made or shared a batch with you all since Christmas last year, is absolutely outrageous and I can only apologies to you all.

I hope, in time, you’ll be able to forgive me for my sins.

So, to redeem myself, I put on my apron, wheeled into the kitchen and got to making a batch.

And boy oh boy are you in for a TREAT with these cookies! I mean, every cookie I’ve made is obviously a real treat otherwise I wouldn’t share them with you guys, but todays cookies are different to any kind of cookie I’ve made before and quite frankly, I’m obsessed (and I know you will be too).

I’m all about my flavour combinations and if you’ve been here a while, you’ll have seen that I love coming up with exciting concoctions for you to enjoy. One combination that is a huge hit in the UK, that I personally haven’t made much with, is chocolate & cherry. So, when I came across these chocolate cherry cookies on Pinterest I knew I had to make them asap.

I can’t take the credit for these cookies, they are made by an incredibly talented baker called Ginny, also known as ‘In Bloom Bakery’. Before I had even seen the flavours, the picture of Ginny’s cookies alone caught my eye. They say we eat with our eyes and damn, did my eyes gobble these up. Just unreal.

Ginny’s Version: https://inbloombakery.com/chocolate-cherry-cookies/

So, if your eyes have demolished these cookies and now you want your tastebuds and stomach to do the same, you know the drill. Keep on scrolling below and you’ll find the recipe.


Category: Sweet Treat

Servings: 16

Prep Time: 10 Minutes

Bake Time: 10-15 Minutes

Decorating Time: 20 Minutes

Overall Time: 60 Minutes


Ingredients You Need For The Cookies:

  • 188g Of Plain Flour
  • 40g Of Cocoa Powder
  • 1/2tsp Of Baking Powder
  • 168g Of Unsalted Butter, Softened
  • 165g Of Light Brown Sugar
  • 50g Of Granulated Sugar
  • 2 Egg Yolks
  • 2tsp Of Vanilla Extract

Ingredients You Need For The Cherry Ganache Centre:

  • 140g Of Dark Chocolate, Chopped Into Small Pieces
  • 90ml Of Double Cream
  • 85g Of Morello Cherry Conserve

Ingredients You Need To Decorate:

  • 10g Of Freeze-Dried Raspberries

How To Make The Chocolate Cookies:

  • Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
  • Secondly, in a medium size bowl, whisk together the 188g of plain flour, 40g of cocoa powder and 1/2tsp of baking powder, then set to one side.
  • In a large bowl, using an electric whisk, beat together the 168g of unsalted butter with the 165g of light brown sugar and 50g of granulated sugar.
  • Next, mix in the 2 egg yolks and 2tsp of vanilla extract on a medium speed until light and fluffy.
  • Now, add the dry ingredients into the wet ingredients and mix together until just combined.
  • Using a tablespoon sized cookie scoop, scoop the dough into 16 portions (it may make more or less, depending on what size scoop you use) and using the palm of your hands, roll the portions into balls.
  • After rolling into balls, using a teaspoon or your little finger, press down into the centre of the balls to make an indent.
  • Place the indented balls into the fridge and allow to chill for 1 hour.
  • Towards the end of the 1 hour (preferably around 15 minutes left), preheat the oven to 190C / 170C Fan / Gas Mark 5.
  • Once chilled, remove from the fridge and arrange 8 cookies per baking tray (making sure there’s a good 2cm space between each cookie).
  • Place the cookies into the oven for 10-15 minutes, until baked through.
  • When baked, remove from the oven and immediately press the teaspoon very lightly back into the centres again (they may have lost the indentation whilst cooking).
  • Let the cookies cool on the baking trays for 5-10 minutes before transferring onto a wire rack to cool completely.

How To Make The Cherry Ganache Centre:

  • Now that the cookies have cooled, it’s time to make the ganache.
  • In a medium, heat proof bowl add the 140g of chopped dark chocolate.
  • Now, in a saucepan over a medium heat, add the 90ml of double cream and bring to the boil.
  • As soon as it begins to boil, immediately remove from the heat and pour over the dark chocolate.
  • Allow 1 minute for the chocolate to melt then using a spoon, stir to combine together until silky smooth.
  • Next, add 85g of cherry conserve into the ganache and stir to combine.
  • That’s the cherry ganache made. Now, using a teaspoon, spoon the ganache into the indented centre of each cookie until it’s fully filled.
  • Place the cookies back into the fridge to chill for around 10-15 minutes.
  • Finally, once chilled, remove from the fridge and sprinkle the 10g of freeze-dried raspberries between the cookies.

That’s your Chocolate Cherry Cookies prepared, baked and decorated, ready for you to enjoy!


Notes:


If you’re a chocolate fan, you best believe these cookies are for you! Chocolate cookie with a cherry chocolate ganache centre – what more could you possibly ask for?

My family went absolutely crazy for these lil bites of pure heaven. I honestly can’t recommend trying these enough, they’re ridiculously easy to make and satisfy your sweet chocolatey needs!

Big shoutout to Ginny for creating such an amazing recipe.

Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you obsessed?

Sending you all tons of love & hugs as always,

Elle xo

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