Black Forest cookies

A chocolate cookie with a small indentation for cherry compote. I add the compote once the cookies have cooled.

Method

1. Cook the cherries, sugar, and lemon juice over medium heat until the fruit softens and releases its juices. Stir in the cornflour mixture and cook until the compote is thick, about 5–8 minutes. Let it cool completely.
2. Beat the butter and sugars until creamy. Mix in the egg and vanilla. Stir together the flour, cocoa, baking soda, and salt, then mix into the butter mixture just until combined. Chill the dough for 30 minutes.
3. Heat the oven to 180°C and line two baking trays. Divide the dough into 12 balls, set them well apart, and press a small indentation into the middle of each.
4. Bake unfilled for 13–15 minutes, until the edges are set. The centers may puff up; gently press the indentations back down with the back of a teaspoon as soon as the cookies come out of the oven. Cool on the trays for 10 minutes, then transfer to a rack and let them cool completely.
5. Spoon the cooled cherry compote into the indentations just before serving.

Notes

Keep the compote thick enough to sit in the centers. Store finished cookies in the fridge.