Chocolate Cherry Cookies

chocolate cherry cookies

Original recipe, words & images: Ginny Dyer (@inbloombakery)

These Chocolate Cherry Cookies are the perfect cookie for Valentine’s Day, a holiday cookie tray or any time you have a chocolate craving. Chocolate lovers, these will be your new favorite cookie! Made with our Vibrant Cherries + Dark Chocolate bar for the perfect balance of fresh, rich and chocolate flavors. Visit In Bloom Bakery blog for more of Amy’s recipes!

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Chocolate Cherry Cookies


Chocolate Cherry Cookies

Recipe developed by In Bloom Bakery – Ginny Dyer

Serving Size: Makes 32 cookies


For Chocolate Cookies

  • 1 1/2cups (188 g) all-purpose flour, spooned and leveled
  • 1/2cup (40 g) Dutch-process cocoa powder
  • 1/2tsp baking powder
  • 1/2tsp sea salt
  • 3/4cup (168 g) unsalted butter, softened
  • 3/4cup (165 g) light brown sugar, packed
  • 1/4cup (50 g) granulated white sugar
  • 2egg yolks, at room temperature
  • 1 1/2tsp  vanilla extract

For Chocolate Cherry Ganache

  • 5oz Endangered Species Chocolate Vibrant Cherries + Dark Chocolate, chopped
  • 1/4cup + 2 tbsp (90 ml) heavy cream
  • 1/4cup (85 g) cherry preserves

Chocolate Cherry Cookies



For the Cookies

  1. In a medium mixing bowl, whisk the flour, cocoa powder, salt and baking powder together. Then set aside the flour mixture.
  2. In a large bowl, cream the butter, brown sugar, and granulated white sugar together with an electric mixer on high speed. (You can also use a stand mixer with a paddle attachment.)
  3. Add in the egg yolks and vanilla and mix on medium speed until light and fluffy, about 1-2. minutes.
  4. Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
  5. Scoop the dough in 32 portions with a tablespoon-size cookie scoop and roll into balls. Directly after rolling into a ball, press each with a 1/4 tsp to make an indent. Chill the dough for one hour.
  6. Preheat the oven to 350 degrees 15 minutes before you’re ready to bake the cookies.
  7. Arrange 8 cookies per large, parchment paper lined baking sheet.
  8. Bake the cookies for 9-11 minutes. (I think 10 is perfect.) When the cookies are straight out of the oven lightly press down on the centers again with a ¼ tsp. (They may have lost their indent a little as they baked.) Scoot a circular cookie cutter/biscuit cutter around each cookie while they are still hot to give them a perfect circular shape, and to get them back to their original smaller size.
  9. Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to completely cool.


For the Chocolate Cherry Ganache

  1. Add the chopped chocolate to a medium bowl.
  2. Heat the heavy cream in a small saucepan just until it’s about to boil, then pour it over the chocolate. Stir to combine together.
  3. Add in the cherry preserves and mix together.


Chocolate Cherry Cookies


  1. Fill the center of each cookie with about 1 teaspoon of ganache, more if it’ll fit.
  2. Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.
  3. Store leftovers in an airtight container for up to three days.


Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!




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