Ingredients
For the Chocolate Cookies:
- All-purpose flour: 1 1/2 cups (188 g), spooned and leveled for accurate measurement.
- Dutch-process cocoa powder: 1/2 cup (40 g), for that deep, rich chocolate flavor.
- Baking powder: 1/2 tsp, to provide just the right lift.
- Sea salt: 1/2 tsp, enhances the overall taste by balancing sweetness.
- Unsalted butter: 3/4 cup (168 g), softened to create a creamy base.
- Light brown sugar: 3/4 cup (165 g), packed for a moist and chewy texture.
- Granulated white sugar: 1/4 cup (50 g), adds structure and a touch of sweetness.
- Egg yolks: 2, at room temperature, contributing to the richness and structure.
- Vanilla extract: 1 1/2 tsp, rounds out the flavors.
For the Chocolate Cherry Ganache:
- Chopped chocolate: 5 oz, preferably Endangered Species Chocolate with cherries for an enhanced flavor profile.
- Heavy cream: 1/4 cup + 2 tbsp (90 ml), brings the ganache together smoothly.
- Cherry preserves: 1/4 cup (85 g), infuses the ganache with fruitiness and sweetness.
Instructions
Making the Chocolate Cookies:
- Prepare the dry ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
- Cream the butter and sugars: In a large bowl, use an electric mixer on high speed to cream the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
- Incorporate the egg yolks and vanilla: Add the egg yolks and vanilla extract to the butter-sugar mixture and beat on medium speed until well combined.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, as this can result in a tougher cookie.
- Shape the dough: Scoop the dough into 32 tablespoon-sized portions and roll each portion into a ball. Press the center of each ball with a 1/4 teaspoon to create an indent.
- Chill the dough: Place the dough balls on a baking sheet and chill in the refrigerator for one hour.
- Preheat the oven: About 15 minutes before baking, preheat the oven to 350°F (175°C).
- Bake the cookies: Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 9-11 minutes, with 10 minutes often being ideal.
- Perfect the shape: Immediately after removing the cookies from the oven, press the centers again with a 1/4 teaspoon and use a round cookie cutter to gently scoot the edges for a uniform shape. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Making the Chocolate Cherry Ganache:
- Melt the chocolate: Place the chopped chocolate in a medium bowl.
- Heat the cream: In a small saucepan, heat the heavy cream just until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute before stirring until smooth.
- Add cherry preserves: Stir in the cherry preserves until fully incorporated, creating a glossy and rich ganache.
Assembling the Cookies:
- Fill the cookies: Spoon about 1 teaspoon of ganache into the center of each cookie. If more fits, you can add a bit more to ensure a generous filling.
- Set the ganache: Place the cookies in the refrigerator for 10-15 minutes to allow the ganache to set.
Notes
- Chocolate alternatives: If Endangered Species Chocolate isn’t available, any high-quality dark chocolate with a cocoa content of 60-70% will work.
- Fruit variations: Try swapping the cherry preserves for raspberry or strawberry preserves for a different twist.
- Dairy-free option: Use dairy-free butter and substitute the heavy cream with full-fat coconut milk to make the cookies dairy-free.
- Adding a crunch: Sprinkle finely chopped pistachios or almonds over the ganache before it sets for added texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes