- 1 1/2 cups (188 g) all-purpose flour
- 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, room temperature
- 1 1/2 tsp vanilla extract
- 5 oz chocolate, chopped
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
- Prepare dry ingredients: Whisk together flour, cocoa powder, baking powder, and sea salt in a medium bowl.
- Cream butter and sugars: In a large bowl, use an electric mixer on high speed to cream butter and sugars until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Add egg yolks and vanilla extract, mixing on medium speed until well combined.
- Combine: Gradually incorporate the dry ingredients into the wet mixture on low speed just until combined.
- Shape dough: Using a tablespoon scoop, portion the dough into 32 balls, then press each with a 1/4 teaspoon to create an indent.
- Chill: Chill the shaped dough for one hour to prevent spreading during baking.
- Bake: Preheat oven to 350°F and bake 8 cookies per parchment-lined sheet for 9-11 minutes.
- Shape while warm: While warm, press centers again with a 1/4 teaspoon and use a circular cutter to perfect the shape.
- Cool: Allow cookies to cool completely before filling with ganache.
- Make ganache: Pour hot cream over chopped chocolate, then stir in cherry preserves until smooth.
- Fill cookies: Fill each cookie center with about 1 teaspoon of ganache and chill for 10-15 minutes to set.
Notes
- Chill the dough for the full hour to prevent spreading and intensify the chocolate flavor.
- Use room temperature egg yolks for better incorporation and a smoother dough texture.
- Do not skip pressing down the centers again after baking to ensure the ganache has a perfect nest.
- Work quickly when adding the ganache while cookies are still slightly warm for optimal setting.
- Use high-quality chocolate for the best chocolate flavor.
- You can prepare the dough up to 2 days in advance and store it in the refrigerator, or freeze shaped unbaked cookies for up to 3 months.
- Author: Anna Lovae
- Prep Time: 30
- Cook Time: 10
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian