Chocolate Thumbprint Cookies
Calories: 7
Adjust Servings Here: 18 Cookies
Description
Brace yourself for a mouthwatering combination of rich, velvety chocolate and a heavenly, melt-in-your-mouth texture that will leave you begging for more. Whether you're a die-hard chocoholic or simply on the hunt for the perfect dessert, these outrageously delicious chocolate thumbprint cookies are guaranteed to be a hit on any occasion.
Ingredients
For the cookies
- 1½ cups (190 g) All-purpose flour
- ¼ cup (20 g) Unsweetened cocoa powder
- ½ tsp Baking powder
- ¼ tsp Salt
- ½ cup (113 g) Unsalted butter softened, room temperature
- ½ cup (60 g) Powdered sugar
- 1 large Egg yolk
- 1 tsp Vanilla extract
For the chocolate ganache filling
- ½ cup (90 g) Semi-sweet chocolate chips
- ¼ cup (120 ml) heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F / 175°C/ Gas Mark 4 and line two baking sheets with parchment paper.
- Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.1½ cups All-purpose flour, ¼ cup Unsweetened cocoa powder, ½ tsp Baking powder, ¼ tsp Salt
- Wet ingredients - In a large mixing bowl, cream the softened butter and powdered sugar until it becomes light and fluffy. You can use an electric mixer or a wooden spoon for this step. Add the egg yolk and vanilla extract. Mix until well combined.½ cup Unsalted butter, ½ cup Powdered sugar, 1 large Egg yolk, 1 tsp Vanilla extract
- Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix until the dough comes together. It should be smooth and slightly soft.
- Chill - Bring the dough into a ball and wrap it in plastic. Refrigerate in the fridge to chill for at least 30 minutes. Pro tip - you can also leave the dough in the fridge overnight. Thaw it on the counter for a few minutes if it is too hard to roll.
- Chocolate Ganache: Combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until the chocolate fully melts and the mixture is smooth. Allow it to cool for a few minutes.½ cup Semi-sweet chocolate chips, ¼ cup heavy cream
- Cookie Dough Balls: Scoop out small portions of cookie dough and roll them into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Create thumbprints: Use your thumb or the back of a small spoon to make an indentation in the center of each cookie ball. Make sure not to press all the way through.
- Fill the Thumbprints: Spoon the chocolate ganache into the thumbprints of each cookie. You can use a small spoon or a piping bag for precision.
- Bake: Place the baking sheets in the preheated oven and bake for about 10-12 minutes or until the cookies are set. They may crack slightly on the surface.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely. Keep the thumbprints intact.
- Serve: Your Chocolate thumbprint cookies with chocolate ganache centers are now ready to be enjoyed! Serve them on a plate and watch them disappear.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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