Chocolate Cherry Thumbprint Cookies (Print Version)
Rich chocolate thumbprints with cherry ganache, combining deep chocolate flavor and cherry sweetness in every bite.
# Ingredients:
→ Chocolate Cookies
01 -
188 g all-purpose flour, spooned and leveled
02 -
40 g Dutch-process cocoa powder
03 -
1/2 tsp baking powder
04 -
1/2 tsp sea salt
05 -
168 g unsalted butter, softened
06 -
165 g light brown sugar, packed
07 -
50 g granulated white sugar
08 -
2 egg yolks, at room temperature
09 -
1 1/2 tsp vanilla extract
→ Chocolate Cherry Ganache
10 -
5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
11 -
90 ml heavy cream
12 -
85 g cherry preserves
# Steps:
01 -
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set the mixture aside.
02 -
In a large bowl, cream together the butter, brown sugar, and granulated white sugar with an electric mixer on high speed until well combined.
03 -
Add the egg yolks and vanilla to the creamed mixture and mix on medium speed until light and fluffy, about 1-2 minutes. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
04 -
Scoop the dough into 32 portions using a tablespoon-size cookie scoop, rolling each portion into a ball. Press the center of each dough ball with 1/4 tsp to create an indent. Chill the dough for one hour.
05 -
Preheat the oven to 175°C (350°F) 15 minutes before baking the cookies.
06 -
Arrange 8 cookies per parchment-lined baking sheet. Bake for 9-11 minutes (10 minutes is recommended). Immediately after baking, press down on the centers again with a 1/4 tsp to reinforce the indent. Use a circular cutter to reshape the cookies while they are warm. Cool for five minutes on the baking sheet, then transfer to a wire rack to cool completely.
07 -
Place the chopped chocolate in a medium-sized bowl. Heat the heavy cream in a small saucepan until just below boiling, then pour it over the chocolate and stir until smooth. Add the cherry preserves and mix thoroughly.
08 -
Fill the center of each cooled cookie with about 1 teaspoon of ganache. Chill the cookies in the refrigerator for 10-15 minutes to set the ganache. Store leftovers in an airtight container for up to three days.
# Notes and Tips:
01 -
Ensure that the butter is softened and the egg yolks are at room temperature for better consistency.