Cherry Chocolate Treats (Print Version)
# Ingredients:
01 -
1/2 tsp sea salt.
02 -
1/2 tsp baking powder.
03 -
1/2 cup (40 g) Dutch-process cocoa powder.
04 -
1 1/2 cups (188 g) all-purpose flour, leveled after spooning.
05 -
2 egg yolks, room temperature, ready to use.
06 -
1 1/4 tsp vanilla extract.
07 -
3/4 cup (165 g) packed light brown sugar.
08 -
3/4 cup (168 g) unsalted butter, softened enough for mixing.
09 -
1/4 cup (50 g) granulated sugar.
10 -
5 oz chopped chocolate (like Endangered Species Cherry + Dark Chocolate).
11 -
1/4 cup + 2 tbsp (90 ml) heavy cream.
12 -
1/4 cup (85 g) cherry jam or preserves.
# Instructions:
01 -
Stir together cocoa, baking powder, salt, and flour with a whisk in a medium-sized bowl. Leave this mix on the side for now.
02 -
Use a hand or stand mixer on high to cream together the butter, packed brown sugar, and white sugar till the texture is fluffy.
03 -
On medium speed, whip the egg yolks and vanilla until the whole mixture feels light and airy, which should take just a minute or two.
04 -
Carefully fold the dry stuff into the wet until it's just mixed. Divide into 32 portions, roll them into small balls, make indents with a 1/4 tsp, and chill for 1 hour.
05 -
Bake in the oven for 9-11 minutes at 350°F. While hot, re-press the centers or use a cookie cutter for a neater shape. Let them sit on the tray for 5 minutes.
06 -
Heat the cream, pour it on top of the chopped chocolate, and mix gently until smooth. Stir in the cherry jam.
07 -
Spoon about a teaspoon of ganache into the center of each cookie. Let them set up in the fridge for 10–15 minutes.
# Notes:
01 -
Spoon and level your flour to measure it accurately.
02 -
Keep cookies fresh by sealing them in an airtight container for up to three days.