Chocolate Cookie Dough Preparation

• Start by preparing your dry ingredients. In a medium mixing bowl, whisk together:

  Set the dry mixture aside.

  In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or stand mixer fitted with a paddle attachment. Beat on high speed for about 2 minutes until the mixture is light, fluffy, and creamy.

  Next, add in the egg yolks and vanilla extract. Continue to beat the mixture on medium speed for 1–2 minutes, or until fully incorporated and smooth.

  Slowly add the dry ingredients to the wet mixture and mix on low speed just until everything comes together. Be careful not to overmix—this helps keep the cookies tender.

  1 ½ cups (188 g) all-purpose flour½ cup (40 g) Dutch-process cocoa powder½ tsp baking powder½ tsp sea salt¾ cup (168 g) unsalted butter, softened¾ cup (165 g) light brown sugar, packed¼ cup (50 g) granulated white sugar2 egg yolks, at room temperature1 ½ tsp vanilla extract
• Once the dough is ready, use a tablespoon-sized cookie scoop to divide it into 32 equal portions. Roll each portion into a ball using your hands.

  Immediately after shaping each dough ball, use a ¼ teaspoon measuring spoon to press an indentation into the center of each one. This indent is where our cherry ganache will later nestle.

  Place the indented cookie dough balls on a parchment-lined baking sheet and chill them in the refrigerator for 1 hour. Chilling helps the cookies hold their shape and prevents excessive spreading in the oven.
• About 15 minutes before baking, preheat your oven to 350°F (175°C).

  Arrange the chilled dough balls on a parchment-lined baking sheet, about 2 inches apart. You’ll want to bake in batches—8 cookies per tray works best.

  Bake the cookies for 9 to 11 minutes. I find 10 minutes is the sweet spot for soft centers and slightly crisp edges.

  When the cookies come out of the oven, the indentations may have puffed slightly. While they’re still hot, use the same ¼ teaspoon to gently press the center down again.

  For a professional look, use a round cookie cutter to gently “scoot” the warm cookies into perfect circles. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• Use a small spoon or piping bag to fill the indentation of each cookie with about 1 teaspoon of the chocolate cherry ganache. If you can fit more, go for it — these cookies are all about indulgence!

  After filling, place the cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set nicely.