Chocolate cookies made with ganache are truffle-like, rich and very decadent. These have dried cherries and a hint of almond. Ganache Cookies.
I have made these both in convection and regular ovens and the convection produces a crackly crust far superior to the regular oven. Though I did not adjust my baking times at all.
- 13 ounce semi-sweet chocolate, chopped
- ½ cup unsalted butter, cut into chunks
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs (at room temperature)
- 1½ cup granulated sugar
- 3 tablespoon dutch process cocoa powder
- 2 tablespoon amaretto liqueur, or similar
- 6 ounce dried cherries
In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1 ½ cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat. Set aside to cool somewhat before continuing.
In a small bowl stir together the flour, the baking powder, and the ½ teaspoon salt.
In another medium bowl beat the eggs and the sugar with an electric mixer until the mixture is thick and pale and beat in the cocoa powder and the Amaretto. Fold the cooled chocolate mixture into the egg mixture, then fold in flour mixture in 3 additions, stirring to combine between each addition; stir in the dried cherries. The dough will be quite wet, almost like cake batter.
Cover the dough with plastic wrap pressed against the mixture and refrigerate at least 3 hours, or overnight.
Preheat the oven to 350 degrees F. Using a scoop to form the dough into 1 ½ inch balls and place on a parchment lined cookie sheet, about 2‑inches apart. Gently flatten each ball of dough somewhat and bake the cookies 10–12 minutes, or until they are puffed and shiny and cracked on top. The should be very soft when they come out of the oven. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely. They will firm up as they cool, and are even better the next day.