CHOCOLATE CHERRY COOKIES

For the Chocolate Cookies

In a medium mixing bowl, whisk the flour, cocoa powder, salt and baking powder together. Then set aside the flour mixture.

1 ½ cups (188 g) all-purpose flour, spooned and leveled, ½ cup (40 g) Dutch-process cocoa powder, ½ teaspoon baking powder, ½ teaspoon sea salt

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.)

¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar

Add in the egg yolks and vanilla and mix on medium speed until light and fluffy, about 1-2. minutes.

2 egg yolks, at room temperature, 1 ½ teaspoon

vanilla extract

Add the dry ingredients to the wet ingredients and mix on low speed just until combined.

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 ¼ teaspoon to make an indent. Chill the dough for one hour.

Preheat the oven to 350 degrees 15 minutes before you’re ready to bake the cookies.

Arrange 8 cookies per large, parchment paper lined baking sheet.

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.

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

Add the chopped chocolate to a medium bowl.

5 oz chocolate, chopped

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.

¼ cup + 2 tablespoon (90 ml) heavy cream

Add in the cherry preserves and mix together.

¼ cup (85 g) cherry preserves

Assembling the Cookies

Fill the center of each cookie with about 1 teaspoon of ganache, more if it’ll fit.

Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.

Store left overs in an air tight container for up to three days.ENJOY!