Cherry Ganache Thumbprints 🍒
Let’s pop that CHERRY GANACHE THUMBPRINT 🍒💥 I bring you a rich, cakey, extremely chocolatey cookie topped with an unadulterated cherry (no gloppy syrups plz n ty). See how it’s made here.
Ingredients
2 cups flour
¾ cups cocoa powder (get the good stuff, Droste is the BEST)
¾ tsp. salt
2 sticks unsalted butter @ room temp.
1 cup granulated sugar, plus ¼ cup for sugaring the cookies before baking
2 egg yolks
1 tsp. vanilla extract
1 bar of dark chocolate (113g)
⅓ cup heavy cream
30 cherries, sliced in half with the pit removed
Make it!
Preheat oven to 350 F. Prepare two large baking sheets with parchment.
In a large bowl, whisk together flour, cocoa powder and salt until combined. If there are clumps, pass it through a sieve.
In a standing mixer with a paddle attachment, cream your butter and sugar for 2-3 minutes, until no white streaks are visible. But don’t overdo it or the cookies will puddle.
Add egg yolks and vanilla extract to the creamed butter and mix on medium for 2 minutes, stopping to scrape down the sides.
Slowly add the dry ingredients until you have a beautiful round ball of muddy looking chocolate cookie dough. Do not over mix!
If you have a scale, weigh each cookie to 25g and roll it into a ball. Or about the size of a tiny apricot. Drop in the excess sugar to cover. Then carefully press the ball down just a bit in your hand. Take your thumb (or a round object the size of a thumb, if you have long nails) and press an indent ¾ of the way into the center of your cookie. Repeat for all cookies and divide between baking sheets.
Bake for 10 minutes, rotating the tray half way through (@ 5 min). Once they look cakey, not crispy, remove from the oven. The indents will have puffed up so go back through and gently press them down again. Allow to cool completely.
Make your ganache! Finely chop your dark chocolate and place it in a heat-proof bowl (glass or metal). Heat the heavy cream until you see a bit of steam coming off it and small bubbles around the edges. Do not bring to a simmer or you’ll burn the chocolate! Stream the warm cream over the dark chocolate and stir until fully combined and smooth. Allow to set up for 10 minutes while the cookies bake.
Once the ganache is workable but not toooo runny, place a teaspoon into each cookie indent. Top with a fresh cherry halve and enjoy!
Store cookies in the fridge for 2-3 days.
