Chocolate Thumbprint Cookies
Delightful chocolate cookies filled with creamy ganache, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Ensure it is softened but not melted.
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg See substitutions for vegan version.
- 1 teaspoon vanilla extract
For the Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream Heat until just boiling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Make an indent in each cookie using your thumb.
Baking
- Bake for 10-12 minutes, until firm.
- While the cookies cool, prepare the ganache by heating the heavy cream until just boiling and pouring it over the chocolate chips in a bowl.
- Let it sit for 5 minutes, then stir until smooth.
Assembly
- Fill each cookie's thumbprint with the ganache and let it set before serving.
Notes
These cookies are best enjoyed fresh or within a few days of baking. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.