Cookie Dough

• In a large microwave-safe bowl, add in the butter and dark chocolate.
• Microwave in 30-second intervals, stirring in between until both the chocolate and butter have melted.
• Pour the chocolate mixture into the bowl of a stand mixer, add in the powdered sugar and use the whisk attachment, on medium/low speed, to whisk until combined.
• Add in the egg, salt, and vanilla extract and whisk again.
• In a separate small bowl, sift the cocoa powder and ap flour together.
• Add the dry ingredients to the wet and use a rubber spatula to combine.
• Line a small tray, plate, or baking sheet with parchment paper and use a medium (1.5 tablespoon) spring loaded cookie scoop to scoop out 16 cookies.
• The dough will be quite soft.
• Carefully roll the balls of dough between the palms of your hands to make small chocolate balls.
• Use a teaspoon sized measure to press a small indentation into the center of each chocolate ball.
• If there are large cracks, simply press them back together but it is ok if they have smaller cracks.
• They can be close together because they will chill in the fridge first.
• Place the tray of cookies in the fridge for 1 hour. While the cookies are chilling, preheat the oven to 350 F (180 C) and place a rack in the middle of the oven.
• Once the cookies have chilled, transfer them to a half size baking sheet lined with parchment paper or a silicone baking mat.
• Space the cookies evenly on the baking sheet.
• Use a spoon to scoop approximately 1 teaspoon of tart cherry jam into the center indentation of each cookie.
• Bake the cookies in the preheated oven for 10-12 minutes rotating the pan after 6 minutes to ensure even baking.
• The cookies should still be shiny but they will look slightly dried where they have cracked.
• Once baked, remove the baking sheet from the oven and place on a wire rack to cool completely.
• If you want to add the cherries, press one into the jam center of each cookie immediately after taking them out of the oven.
• Once cooled they can be dusted with a little extra powdered sugar.
• Store in an airtight container at room temperature for up to a week.