• 1 cup (2 sticks) butter
  • 2/3 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon to 1 tablespoon espresso powder or coffee extract, optional, to taste
  • 2 teaspoons ground cinnamon, optional*
  • 2 large eggs
  • 2 teaspoons vanilla (I used black cherry extract)
  • 1/2 cup Cocoa powder
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour ( I used half white whole wheat flour)
  • 1 box of 30 Ferrero Mon Cheri chocolates
  • 1/2 cup white chocolate chips

Mon Cheris are Ferrero brand cherry liqueur filled dark chocolates that are really popular in Europe during the holidays. Romain’s parents absolutely adore these little gems and almost always have a package lurking in their refrigerator in France. I love how the name of these chocolates signifies “darlings” in French, but is also close to the English word cherry. Such a clever play on words. Although you can purchase them on Amazon, I have never actually seen these sold in stores in the United States. Apparently, Ferrero once sold a hazelnut filled mon cheri in the US, but it was discontinued. I am not sure why they are not available here, but it may have to do with the liqueur content or just American taste trends. I personally think they’re delicious, but you have to be prepared for the strong taste of kirsch once you bite through the center. Do not attempt to eat it in two bites unless you want red cherry syrup dripping down your arm.

I happened to have a full package of Mon Cheris from Romain’s parents last visit and instead of eating them straight from the box, I wanted to transform them into something even more delicious; a chewy chocolate cookie filled with a cherry filled chocolate. Now that’s a mouthful! These cookies were almost molten like in texture. This chocolate cookie recipe that I adapted from King Arthur Flour is soft and chewy while the decadent chocolate inside melts in your mouth and adds an intense depth of flavor.

These cookies are super easy to throw together because you can mix all the ingredients in one bowl. This recipe was originally meant for drop cookies so I recommend refrigerating for at least a couple of hours if you plan on rolling the dough around a chocolate. Otherwise you can add white, cinnamon, or espresso chips for a delicious drop cookie. The dough is really sticky so prepare to get your hands dirty! I thought the white chocolate drizzle complemented the dark chocolate perfectly.

Directions:

1) Preheat the oven to 375°F. Line baking sheet with parchment paper or a silicone mat.

2) Combine the butter, sugars, baking soda, salt, espresso powder (if you have it), and cinnamon in a mixing bowl or standmixer.

3) Add the eggs and extracts and continue beating until combined.

5) Beat in the cocoa.

6) Slowly add in the flour until combined.

7) Refrigerated the dough for at least 2 hours or overnight.

8) Unwrap 20 chocolate candies.

9) Flatten out a tablespoon size scoop of dough and roll around a mon cheri chocolate until entire candy is covered in cookie dough.

10) Bake the cookies for 7 to 8 minutes and let cool for at least 10 minutes on baking sheet. Moving them to quickly will result in breakage.

11) Place cookies in the refrigerator to assist with cooling. Meanwhile, melt white chocolate chips in a glass measuring cup in the microwave on 50 % power in increments of 40 seconds until can be stirred smooth.

12) Drizzle melted white chocolate over cool cookies with a spoon or with a decorating squeeze bottle.

 

 

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