Cherry Chocolate Cookies (Print Version)

# Ingredients:

01 - 1 1/2 cups (188 g) all-purpose flour, spooned and leveled.
02 - 1/2 cup (40 g) Dutch-process cocoa powder.
03 - 1/2 tsp baking powder.
04 - 1/2 tsp sea salt.
05 - 3/4 cup (168 g) unsalted butter, softened.
06 - 3/4 cup (165 g) light brown sugar, packed.
07 - 1/4 cup (50 g) granulated white sugar.
08 - 2 egg yolks, at room temperature.
09 - 1 1/2 tsp vanilla extract.
10 - 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate).
11 - 1/4 cup + 2 tbsp (90 ml) heavy cream.
12 - 1/4 cup (85 g) cherry preserves.

# Instructions:

01 - Whisk flour, cocoa powder, salt and baking powder together in medium bowl. Set aside.
02 - Beat butter, brown sugar, and white sugar together with electric mixer on high speed until creamy.
03 - Mix in egg yolks and vanilla on medium speed until light and fluffy, about 1-2 minutes.
04 - Add dry ingredients to wet, mix until just combined. Scoop 32 portions, roll into balls, make indent with 1/4 tsp. Chill 1 hour.
05 - Bake at 350°F for 9-11 minutes. Re-press centers while hot, shape with cookie cutter if desired. Cool 5 minutes on pan.
06 - Pour hot cream over chopped chocolate, stir until combined. Mix in cherry preserves.
07 - Fill each cookie with 1 teaspoon ganache. Chill 10-15 minutes to set.

# Notes:

01 - Use spooned and leveled flour measurement method.
02 - Store in airtight container up to three days.

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