Description
Rich chocolate thumbprint cookies filled with a luxurious chocolate cherry ganache. These fudgy cookies combine dark chocolate and sweet cherries for an irresistible treat.
Ingredients
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 flour, cocoa powder, salt and baking powder together in medium bowl. Set aside.
Beat butter, brown sugar, and white sugar together with electric mixer on high speed until creamy.
Mix in egg yolks and vanilla on medium speed until light and fluffy, about 1-2 minutes.
Add dry ingredients to wet, mix until just combined. Scoop 32 portions, roll into balls, make indent with 1/4 tsp. Chill 1 hour.
Bake at 350°F for 9-11 minutes. Re-press centers while hot, shape with cookie cutter if desired. Cool 5 minutes on pan.
Pour hot cream over chopped chocolate, stir until combined. Mix in cherry preserves.
Fill each cookie with 1 teaspoon ganache. Chill 10-15 minutes to set.