Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
- 5 oz chocolate, chopped
- 1/4 cup + 2 tbsp heavy cream
- 1/4 cup cherry preserves
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- Whisk together flour, cocoa powder, baking powder, and sea salt in a bowl.
- In another bowl, beat the softened butter with brown sugar and granulated sugar until smooth.
- Add the egg yolks and vanilla. Beat until mixed.
- Fold the dry mix into the butter mix until a soft dough forms.
- Scoop about 1 1/2 tablespoons of dough for each cookie. Place on the baking sheet about 2 inches apart.
- Bake for 9–11 minutes. The cookies should look set but still soft in the center. Cool on the sheet for 5 minutes, then transfer to a rack.
- For ganache, chop the chocolate and place it in a heatproof bowl.
- Heat heavy cream until hot but not boiling. Pour over chocolate and let sit for 1 minute; stir until smooth.
- Once cookies are cool, place a small spoon of cherry preserves on one flat side of half the cookies.
- Spoon a little ganache over the jam, then top with remaining cookies to make sandwiches.
Notes
Store cookies in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.
- Prep Time: 15
- Cook Time: 11
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian