Fun fact: My first job ever when I was 16 years old was at Rita’s Italian Ice in Arizona! My signature product was a chocolate milkshake with a scoop of their famous cherry Italian ice. And thus, my obsession with cherry chocolate desserts began! As cherry season winds down, the best way to continue enjoying them is without a doubt in the form of jam. These Cherry Jam Brownie Cookies came about as I lamented on how expensive cherries, my favorite stone fruit, are in Manhattan. They were $5.99/lb at Whole Foods even during peak season *rolls eyes*.
These Cherry Jam Brownie Cookies are sinfully chocolatey with a rich, soft fruity center. It’s the ultimate cookie for brownie and cherry lovers! You’re going to want high quality cherry jam and dark chocolate for ultimate indulgence. I highly recommend the Sour Cherry Ginger Jam from Trade St Jam Co, a Black-owned business based out of Brooklyn. Their vegan jams have no extra pectin, thickeners, stabilizers, or extra sugar (or mold unlike some places). It perfectly melts into the batter. If you use a thicker jam, I’d recommend warming it up so that it’s a bit looser. For the dark chocolate, I am OBSESSED with Valrhona CARAÏBE 66%, but any high quality dark chocolate that’s around 60-70% will work.
HOW TO MAKE BROWNIE COOKIES
Making the batter is incredibly similar to the way brownies are made. You’re looking for a thicker brownie batter… basically cookie dough consistency… since we’re making cookies ya know. You should be able to roll the cookie dough into a ball with your hands without it sticking.
- Melt the chocolate and butter together in a sauce pan over low heat. Continue to stir until it’s smooth. Remove from heat and set it aside to cool.
- Beat the eggs, sugar, and vanilla together until creamy. At this point, slowly add in the cooled chocolate butter mixture.
- Gently fold in the dry ingredients just until combined, and then the chocolate chunks.
- Use a scale to measure out 3oz of cookie dough. Limit the baking sheet to 6 balls of cookie dough each with plenty of space to allow for spreading.
- Use an ice cream scoop – or anything with a rounded bottom – to create a well in the center. This will seem very similar to thumbprint cookies. Spoon the cherry jam into the middle.
- Bake for 13 minutes at 350°F one sheet at a time to allow for optimal airflow in the oven.
Once the brownies come out of the oven, they will be soft and ooey gooey. Don’t overbake them! Allow them about 15 minutes to set up as they cool. The center will collapse more than usual for some cookies due to the jam. If you’re anal about your cookie aesthetic, fresh cherry halves are great for hiding imperfections.
LOOKING FOR MORE BROWNIE RECIPES? CHECK THESE OUT:
Brownie Cookies with Cherry Jam
- Preheat the oven to 350°F. Line a full sheet or two half sheets with parchment paper. In a medium sized bowl, whisk together the AP flour, unsweetened cocoa powder, baking powder, and salt. Set the dry ingredients aside.
- Place the chocolate and cubed butter into a heat safe bowl and over a pot full of simmering water, creating a double boiler. Once the chocolate fully melts, switch off the stove and keep stirring until the butter melts. Allow it to cool.
- Cream together the eggs, sugar, and vanilla. Pour in the melted chocolate and continue to whisk together until smooth. Sift in flour and gently fold it in using a rubber spatula just until incorporated. Fold in the chocolate chunks last.
- Drop ~3oz of cookie batter in rows of 2, limiting to 6 per half sheet to allow for spreading. Using a spoon, create a hole in the middle and spoon in the cherry jam.
- Bake each tray one at a time for ~13 minutes. (Optional) While the cookies are warm, press half of a cherry into the jam. Allow the cookies to cool completely for ~15 minutes.
If you’ve made it this far, I’ll let you in on a secret. You can use any jam you want for this recipe, or no jam at all and enjoy a scrumptious brownie cookie!