Description
These fudgy chocolate thumbprint cookies are filled with a delicious chocolate cherry ganache. Perfect for any occasion, they offer a rich chocolate flavor complemented by the sweet tartness of cherry preserves.
Ingredients
Scale
For the Chocolate Cookies:
- 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
For the Chocolate Cherry Ganache:
- 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate recommended)
- 1/4 cup + 2 tbsp (90 ml) heavy cream
- 1/4 cup (85 g) cherry preserves
Instructions
- For the Chocolate Cookies:
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer on high speed until light and fluffy.
- Add in the egg yolks and vanilla extract, and mix on medium speed until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Scoop the dough into 32 portions using a tablespoon-sized cookie scoop. Roll each portion into a ball and press down the center with a 1/4 tsp to make an indent. Chill the dough in the fridge for 1 hour.
- Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Bake the Cookies:
- Arrange 8 cookies per sheet. Bake for 9-11 minutes (10 minutes is ideal). After removing the cookies from the oven, press the centers again with a 1/4 tsp if the indentations have risen. Optionally, use a circular cookie cutter to reshape any misshapen cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the Chocolate Cherry Ganache:
- Place the chopped chocolate in a medium bowl.
- Heat the heavy cream in a small saucepan just until it starts to boil. Pour the hot cream over the chopped chocolate and stir until smooth.
- Add in the cherry preserves and mix well.
- Assemble the Cookies:
- Once the cookies have cooled, fill the center of each cookie with about 1 teaspoon of the chocolate cherry ganache.
- Chill the filled cookies in the fridge for 10-15 minutes to allow the ganache to set.
- Store leftover cookies in an airtight container for up to 3 days. Optional: Garnish the cookies with crushed freeze-dried strawberries or maraschino cherries for extra flavor and presentation.
Notes
- For extra flavor, consider using high-quality chocolate.
- Make sure the butter is at room temperature for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg