Chocolate Cherry Cookies
User Reviews
4.9
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Prep Time
2 hrs
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Cook Time
13 mins
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Total Time
2 hrs 13 mins
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Course
Dessert
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Cuisine
International
Chocolate Cherry Cookies
Description
Chocolate Cherry Cookies are made by creaming softened butter and sugar until smooth, then incorporating eggs and vanilla for richness and flavor. A blend of all-purpose and almond flours with cocoa powder, baking soda, baking powder, and salt provides a somewhat dense and tender structure, while almond flour adds subtle nuttiness. The dough is chilled to become manageable and to deepen its flavors before being shaped into flattened balls with a jam-filled center. The cookies bake at 180°C (355°F) until set, achieving a gentle crisp on the edges and a tender interior with a gooey cherry jam center. They make a satisfying treat combining chocolate and fruit in a soft cookie format.
These cookies can be enjoyed as a snack or dessert, pairing well with tea or coffee. The jam filling adds a surprising moistness and fruitiness that contrasts nicely with the cocoa and almond in the base cookie.
Ingredients
Ingredients
- 200 g butter
- 200 g sugar
- 2 egg large
- 320 g flour
- 80 g almond flour
- 40 g cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cherry jam jar
- 100 g milk chocolate
- 20 g butter
Instructions
How to make CHOCOLATE CHERRY COOKIES:
- Mix the soft, room temperature butter with the sugar until creamy for about 10 minutes.
- Add the eggs, one at a time, and the vanilla extract, then continue mixing until smooth. Turn off the mixer.
- Mix the flour with the almond flour, cocoa, salt, baking powder, and baking soda.
- Spoon the dry ingredients over the buttercream and fold in with a spoon.
- The mixture will be slightly soft and sticky but will harden in the refrigerator.
- Wrap the dough in cling film and refrigerate for 1-2 hours.
- Preheat the oven to 180 degrees Celsius (355 Fahrenheit). Line a large baking tray with baking paper.
- Remove the dough from the fridge and shape into walnut-sized balls.
- Flatten each ball between the palms and make a depression in the middle.
- In the hollow, put a teaspoon of cherry jam, or any other jam you prefer.
- Place the cookies on the baking tray leaving 2-3 cm (0.8 to 1.2 inch) space between them.
- Bake the cookies for 15-20 minutes until they change colour slightly. Remove and place on a cooling rack to cool.
- In the meantime, melt the milk chocolate with the butter in a bain marie.
- Once the cookies have cooled, decorate with the chocolate and butter icing.
- They are great, soft, aromatic, and full of chocolate. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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