Chocolate Cherry Cookies with Ganache Recipe

Ingredients

Dry Ingredients

• 3 ¼ cup all-purpose flour spooned and leveled
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon baking powder

Wet Ingredients

• 1 cup unsalted butter softened to room temperature
• 1 cup light brown sugar packed
• ½ cup granulated sugar
• 2 large eggs room temperature
• 2 Tablespoons Maraschino Cherry juice
• 1 teaspoon vanilla extract

Chocolate & Toppings

• 1 cup semi-sweet chocolate chips divided
• ¼ cup heavy whipping cream
• 1 Tablespoon shortening or coconut oil
• 10 ounce jar Maraschino Cherries without stems

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Preheat the oven to 350 degrees Fahrenheit.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and baking powder until combined.
4. In a large bowl, beat the butter, light brown sugar, and granulated sugar on medium speed until smooth and fluffy, about 3-4 minutes.
5. Beat in the eggs, maraschino cherry juice, and vanilla extract until fully combined.
6. Gradually add the flour mixture in thirds to the wet mixture, mixing well after each addition until a smooth dough forms.
7. Use a cookie scoop to portion golf ball-sized dough, roll into balls, and place on the prepared baking sheet about 2-3 inches apart. Use your thumb to make a slight indentation in the center of each dough ball.
8. Bake for 10 minutes or until cookies have spread slightly and are slightly firm to touch.
9. Remove from oven and cool slightly on the baking sheet, then transfer to wire rack to cool completely.
10. Place ½ cup of chocolate chips in a small bowl. Heat heavy cream in the microwave for 15-25 seconds until hot. Pour cream over chocolate chips, wait a minute, then stir vigorously until smooth.
11. Spoon about ½ teaspoon of ganache into each cookie indentation and spread evenly. Press one maraschino cherry gently into the ganache center of each cookie.
12. In a small dish, combine remaining ½ cup chocolate chips with shortening or coconut oil. Heat for 30 seconds, stir, then heat for another 15 seconds if needed until smooth. Transfer the melted chocolate to a small plastic bag, snip a tiny corner, and drizzle over each cookie.
13. Allow the chocolate to set before storing cookies in an airtight container.

Notes

• Store cookies in a single layer in an airtight container at room temperature for up to 3 days.
• Use room temperature eggs and butter for better mixing and texture.
• For a dairy-free option, substitute butter with vegan butter and heavy cream with coconut cream.
• Ensure cookies cool completely before adding ganache to prevent melting.
• Use a cookie scoop for uniform cookie sizes and even baking.