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Ingredients
Scale
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
- 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
- Whisk together flour, cocoa powder, baking powder, and sea salt in a bowl.
- Cream softened butter, light brown sugar, and granulated sugar until fluffy.
- Add egg yolks and vanilla, mixing until light and airy.
- Gradually combine dry ingredients with wet mixture until just mixed.
- Portion dough into balls, make an indent, and chill for one hour.
- Preheat oven to 350°F (175°C).
- Bake cookie balls for 9-11 minutes and cool on a rack.
- Prepare ganache by melting chocolate with hot cream and adding cherry preserves.
- Fill cookies with ganache and chill to set.
Notes
Ensure butter is softened for a smooth mixture.
Avoid over-baking to keep cookies fudgy.
Use high-quality chocolate for the best taste.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg