Ingredients
Method
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Cream the Butter and Sugars:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar using an electric mixer on high speed until creamy (about 2-3 minutes).
- Add the egg yolks and vanilla extract. Mix on medium speed until light and fluffy.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Scoop the dough into 32 portions using a small cookie scoop or tablespoon. Roll each portion into a ball.
Create Indentations and Chill:
- Use the back of a 1/4 teaspoon to press an indentation into the center of each ball.
- Chill the dough balls in the refrigerator for at least 1 hour to help them hold their shape during baking.
Bake the Cookies:
- Preheat your oven to 350°F (175°C).
- Arrange the chilled cookie dough balls on a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set.
- Re-press the centers while the cookies are still warm and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Ganache Filling:
- Place the chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until smooth and glossy.
- Stir in the cherry preserves until well combined.
Fill the Cookies:
- Spoon about 1 teaspoon of ganache into the center of each cooled cookie.
- Chill the cookies in the refrigerator for 10-15 minutes to set the ganache.