This month’s Food & Wine mag came in the mail last week and as is my norm I read it cover to cover and ripped out pages that looked interesting as well as recipes that looked hopeful. When it came time to decide on dishes to bring to a party this past weekend I was inspired by their idea of Ganache-stuffed chocolate chip cookies for my “unhealthy” dessert.

I already have what I believe to be the best recipe for chocolate chunk cookies eva, so I ripped their idea and used my own recipes for the cookies and the Ganache. I decided to add some freshly ground espresso to the cookies this time around, and I also had a great tip from Sarah to add chopped fresh cherries to the ganache. The feedback that I got from folks at the party was indicative of a winner. Behold, the cherry ganache stuffed chocolate chunk espresso cookies:


  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 2 sticks unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 12 ounces bittersweet chocolate, chopped
  • 1 1/2 tablespoons freshly ground espresso


  • Preheat your oven to 375
  • Line baking sheets with parchment
  • Whisk together flour, salt, baking soda & espresso
  • Beat the butter on medium speed for a minute until smooth, then add sugars and beat until well blended
  • Beat in the vanilla
  • Add eggs one at a time, mixing on low for a minute after each addition
  • Add the dry ingredients in three installments, beating on low after each and just until incorporated
  • Mix in the chocolate chunks
  • Spoon tablespoons of dough onto baking sheets, leaving about 2 inches between
  • Bake for 10 minutes, or until you just see brown at the edges
  • Let the cookies rest on the sheet, out of the oven, for about 5 minutes then transfer to a cooling rack
  • Make ganache; spread on a cookie and top with another to make a sandwich

Fresh cherry ganache recipe