Chocolate Cherry Cookies
Cookies are never missing from our home. Whether it’s chocolate chip cookies, meringue cookies, almond scones or more cookies, something is always baking.
The reasons are many, of course. Everyone in our house loves them, they’re easy to make, they’re delicious, and they last for a long time – if we don’t finish them in one day, that is.
The ingredients are easy to source and can be adapted according to preference or whatever you find around the kitchen. All you need is a little patience and to be in the mood.
I made these chocolate cherry cookies with sour cherries, but since sour cherries are not easily available, you can use (regular) cherries instead. Let’s get started!
Chocolate Cherry Cookies
Ingredients
Ingredients
- 200 g butter
- 200 g sugar
- 2 large eggs
- 320 g flour
- 80 g almond flour
- 40 g cocoa
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 jar cherry jam
- 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
Related: Cinnamon, Ginger, and Caramel Cookies
Related: Meringue Cookies with Caramel
Related: Millionaire’s Shortbread (Caramel Shortbread)
Related: Chocolate and Almonds Biscotti
Related: Mascarpone & Chocolate Sandwich Cookies
