Chocolate and Cherry Cookies
10 servings
40 minutes
Chocolate and cherry cookies are a harmony of flavors embodied in a small dessert. The combination of rich chocolate and sweet-sour cherry creates a rich and complex taste that captivates from the first bite. European cuisine has gifted the world many exquisite treats, and this recipe is one of its beautiful creations. Crispy on the outside and tender on the inside, it perfectly complements morning coffee or evening tea time. The buttery dough enriched with cinnamon enhances the depth of chocolate flavor while the cherry adds a playful tartness. Especially popular in winter when one craves something aromatic and cozy. The cookies are perfect for gifts or cozy home gatherings, creating a warm atmosphere and delighting sweet tooths. Each bite is a little celebration of flavor that lingers in memory for a long time.
1
The butter needs to be taken out of the fridge and allowed to warm to room temperature.
- Butter: 200 g
2
Chop the chocolate and cherry. This can be done with a knife by shaving the edge of the chocolate bar; in a blender or on a grater.
- Milk chocolate: 50 g
- Dark chocolate 70%: 50 g
- Dried cherries: 120 g
3
Cut the butter into cubes and load it into the blender with sugar, powdered sugar, and cinnamon. Whip until the mixture turns white and becomes airy.
- Butter: 200 g
- Brown sugar: 100 g
- Powdered sugar: 175 g
- Ground cinnamon: 1 teaspoon
4
Add eggs to the working blender, then gradually add flour and baking powder.
- Chicken egg: 2 pieces
- Wheat flour: 350 g
- Baking powder: 2 g
5
Place the resulting mass in a bowl and mix with chopped chocolate and cherries. Cover and refrigerate for 40-50 minutes.
- Milk chocolate: 50 g
- Dark chocolate 70%: 50 g
- Dried cherries: 120 g
6
Preheat the oven to 175 degrees/3 (for modern gas stoves). Line a baking tray with parchment paper.
7
Take the mass out of the fridge, roll it into a 'sausage', and cut into balls the size of a golf ball. Place on a baking sheet, leaving a 3 cm gap.
8
Gently press the balls to shape them flat and bake in the oven for 16 minutes, or until the edges of the cookies are golden.
9
Remove the baking sheet from the oven and let it cool for about 10 minutes. Carefully detach the cookies from the paper and place them on a rack or plate to cool completely (the cookies will be 'moist' and may seem slightly undercooked. Don't worry, as they cool, the cookies will reach the right consistency and will surely delight sweet lovers).