Chocolate Cherry Cookies with Ganache

Yield

About 14–16 cookies

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Ingredients

Chocolate Cookies

• 120 g unsalted butter, softened

• 120 g brown sugar

• 50 g granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 160 g all-purpose flour

• 30 g cocoa powder

• ½ tsp baking soda

• ¼ tsp salt

• 80 g chocolate chips (optional)

Chocolate Ganache

• 150 g dark chocolate (60–70%), finely chopped

• 120 ml heavy cream

• 1 tbsp butter (optional, for shine)

Topping

• Fresh cherries (stems on for decoration)

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Instructions

1. Make the Cookie Dough

1. Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.

2. Cream butter, brown sugar, and white sugar until light and fluffy (2–3 min).

3. Beat in egg and vanilla until smooth.

4. In another bowl, whisk flour, cocoa powder, baking soda, and salt.

5. Add dry ingredients to wet mixture and mix until combined.

6. Fold in chocolate chips (optional).

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2. Shape & Bake

1. Scoop dough (about 1½ tbsp each) and roll into balls.

2. Place on tray and gently flatten slightly.

3. Bake 10–12 minutes until edges are set but centers stay soft.

4. Cool completely on rack.

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3. Make Chocolate Ganache

1. Heat cream until just steaming (not boiling).

2. Pour over chopped chocolate.

3. Let sit 2 minutes, then stir until smooth.

4. Stir in butter for extra gloss (optional).

5. Let ganache cool until thick and pipeable.

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4. Assemble Cookies

1. Pipe or spoon a swirl of ganache onto each cooled cookie.

2. Place a fresh cherry in the center.

3. Let set for 15–20 minutes before serving.

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Tips

• Chill ganache slightly if too runny for piping.

• For extra cherry flavor, add ½ tsp cherry extract to the dough.

• Store in airtight container up to 3 days.