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Written by Isabella Berkoff
•Posted on December 06 2021
Rated 5.0 stars by 1 users
Easy
~24 Cookies (depending on size)
7-15 Minutes
Joan Repato
This recipe is definitely for the chocolate lover! These super moist, rich Triple Chocolate Cherry Cookies combine the coffee notes in the Palenque Dark Chocolate with fruity Selva Dark Chocolate Chips and the juicy, tart sweetness of Amarena Cherries. Drizzle on some decadent Cherry White Chocolate Ganache, and you've got chocolate heaven in a cookie!
8.5 oz (240g) Unsalted butter
8 oz (227g) Luker 70% Palenque Dark Chocolate
3 Eggs
0.18 oz (5g) Dreidoppel Vanilla Bourbon Paste
8.5 oz (240g) All purpose flour
5 oz (140g) Unsweetened Cocoa Powder
1 tsp (5g) Baking soda
1 tsp (5g) Salt
5.3 oz (150g) Luker 46% Selva Dark Chocolate Chips
5.3 oz (150g) DGF Amarena Cherries, drained and chopped into large chunks
6 oz Luker Nevado White Chocolate, melted
1 oz Very hot cream
0.5 oz Dreidoppel Amarena Cherry Paste
Preheat oven to 350°F.
Melt butter and Luker 70% Palenque Dark Chocolate over a hot water bath, then remove from heat and allow to cool.
Whisk in eggs and Dreidoppel Vanilla Bourbon Paste.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until fully combined.
Add dry ingredients to melted butter and chocolate mixture a third at a time.
Fold in Luker 46% Selva Dark Chocolate Chips and chopped Amarena Cherries.
Scoop cookie batter onto a parchment lined baking sheet, a couple inches apart from each other to allow cookies to spread during baking.
Bake for 7 to 10 minutes at 350°F for small cookies, or 15 minutes for large cookies. Cool on rack.
Melt Luker Nevado White Chocolate over a hot water bath.
Add very hot cream and whisk together until smooth.
Add Dreidoppel Amarena Cherry Paste and whisk together until fully combined.
Transfer the mixture over to a pastry bag; snip a small hole and drizzle over cooled cookies.
For the Triple Chocolate Cherry Cookies:
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