Cherry Chocolate Bites (Print Version)
# Ingredients:
01 -
1/2 teaspoon sea salt.
02 -
1/2 teaspoon baking powder.
03 -
1/2 cup (40 g) Dutch cocoa powder with no added sugar.
04 -
1 1/2 cups (188 g) all-purpose flour, leveled off and not packed.
05 -
3/4 cup (165 g) packed light brown sugar.
06 -
1/4 cup (50 g) plain white sugar.
07 -
3/4 cup (168 g) unsalted butter, softened up.
08 -
2 egg yolks, let them warm to room temp.
09 -
1 1/2 teaspoons vanilla extract.
10 -
5 ounces of chopped chocolate (suggested: Endangered Species Vibrant Cherries + Dark Chocolate).
11 -
1/4 cup + 2 tablespoons (90 ml) heavy whipping cream.
12 -
1/4 cup (85 g) cherry jam or preserves.
# Instructions:
01 -
In a medium bowl, toss together cocoa powder, leveled flour, a pinch of salt, and some baking powder. Leave this mix aside for now.
02 -
Using an electric mixer set to high, whip the butter with the white and brown sugars till it’s smooth and fluffy.
03 -
Switch your mixer to a medium speed. Stir in the yolks and vanilla till it’s airy and well combined, which should take about a minute or two.
04 -
Slowly add your dry mix into the wet mix. Combine until just mixed–don’t overdo it! Take about 32 scoops, roll into balls, and press a little dent using a 1/4 teaspoon. Put them in the fridge for an hour.
05 -
Put your cookies in the oven at 350°F and bake for 9 to 11 minutes. While they’re still hot, press down the dents and use a round cutter if you want perfect edges. Let them cool on the tray for 5 minutes.
06 -
Take your cream–it should be hot–and pour it over your chopped chocolate. Mix this up till smooth, then stir in a bit of cherry preserves.
07 -
Add about a teaspoon of that chocolate cherry mix into each cookie center. Chill for 10-15 minutes until the filling firms up.
# Notes:
01 -
Level off the flour with a straight edge to measure it properly.
02 -
Keep these in a sealed container; they stay fresh up to three days.