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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well blended.
Gradually add the dry ingredients to the wet ingredients, mixing until well blended.
Form 1-inch balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
Fill each indentation with about 1/2 teaspoon of cherry preserves. Bake the cookies for 10 to 12 minutes, or until the edges are set. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
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Drizzle the melted chocolate over the cooled cookies and let it set before serving.
Variations and Tips
For a nutty touch, add 1/4 cup of finely chopped almonds or hazelnuts to the batter. You can also experiment with different preserves, such as raspberry or apricot, for a unique flavor profile. If you prefer a less sweet cookie, reduce the sugar to 1/2 cup. For a more intense chocolate flavor, consider using dark chocolate chips instead of semisweet. To make these cookies gluten-free, substitute a gluten-free flour blend for the all-purpose flour.
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