Black Forest cookies

A chocolate cookie with a spoonful of cherry compote hidden in the center. Keep the compote thick and cold so it stays put while shaping.

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. Cool completely, then spoon into 12 small mounds on parchment and freeze until firm enough to handle.
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 175°C and line two baking trays. Divide the dough into 12 pieces. Flatten each one, put a cold compote mound in the middle, and seal the dough around it.
4. Place seam side down with plenty of room between cookies. Bake for 13–15 minutes, until the edges are set. Cool on the trays for 10 minutes before moving them.

Notes

If the filling starts to soften while shaping, put the remaining compote portions back in the freezer. Pinch the dough fully closed so the cherry center stays inside.