Rich, dark chocolate brownie cookies with a sour cherry jam center and lots of chocolate drizzle on top.
So, I’ve been on a bit of a cherry kick…not sure if you noticed. I’ve been all about the fresh frozen cherries, dried cherries, and now I’m continuing the trend with a different cherry focus — Sour Cherry Jam. These cookies bring out the best of the chocolate/cherry combo. The brownie cookies are deep with flavor and then the jam on top is sweet, yet a little sour, contrasting perfectly with the rich cookie base.
And now I need to tell you about this jam from Hickin’s Mountain Mowings Farm. I grew up on this stuff, quite literally. Every Christmas, with much anticipation, an enormous box would arrive at our door. Inside would be jams, pickles, maple candies, dilly beans, and more holiday goodies. The wild blueberry jam was always the most sought after among us kids — Hands down the best jam I’ve ever had.
This little Vermont company is also very famous for their pickles – Maple Icicle Chip, Cooler Dill, Mustard Crock, Frickin’ Hots, Cinnamon, Peppered, Horseradish Dill and more. Whenever a jar of the Mustard Crock pickles shows up anywhere near me, they somehow, *magically* disappear in a flash. No idea how that happens!
If you’re in Vermont, you can find them at some local stores and in the summer around the state at farmer’s markets. Â You can thank me later.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 60 minutes |
| Servings |
cookies
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- 1/2 cup non dairy butter or margarine (room temperature)
- 1/2 cup cane sugar
- 2 tablespoons aquafaba (*)
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup cocoa powder
- 1/4 teaspoon salt (omit if aquafaba salted)
- 1/4-1/2 cup sour cherry jam (or other favorite jam)
- 1/4 cup non-dairy chocolate chips
Ingredients
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|
- Cream the non-dairy butter and sugar together until light and creamy, approximately 2 minutes.
- Add the aquafaba, milk and vanilla. Beat well. Mix will look a little curdled - that's ok!
- Add the flour, cocoa powder, baking powder and salt and mix until completely combined.
- Chill the dough for 1 hour in the fridge.
- Preheat oven to 350F. Line a baking sheet with parchment paper or very lightly spray with oil.
- Roll the chocolate cookie dough into 1" ball. Press your thumb gently in the middle to form a small hole. Fill each thumbprint with jam.
- Bake for 10 minutes. Cookies will still be a little soft when you remove them from the oven. This is ok, they will cook more as they cool. Wait 6-8 minutes, then move them to a wiring cooling rack to cool completely.
- Melt the chocolate chips in a small oven safe bowl in 15 second increments, stirring after each time, until melted.
- Drizzle chocolate over completely cooled cookies.
- Enjoy!
(*) Aquafaba is the brine from a can of beans, the stuff you used to drain down the sink (don't do that anymore!). It makes an excellent egg replacement. You can also use the cooking liquid from homemade beans. See www.aquafaba.com for more info.
O I need to get my hands on that jam! Yum!
It is seriously the best!
I am addicted to cherries as well. I thought it was just me. Glad to know I’m not alone.
I must tell you that when my husband decides to bake something (usually cookies) I tell him to check if you have a recipe for it because your recipes are tried and true. thank you Hanne http://www.thesunnyside.life
Oh, Yay!!. I’m happy you like my recipes :-D. I just saw your chocolate swirl banana bread – oh my goodness!
I love how you made use of aqua faba! Such a great idea!