Chocolate Thumbprint Cookies
Delightfully rich and gooey, these Chocolate Thumbprint Cookies feature a perfect balance of crunchy edges and a luxurious chocolate ganache filling that brings warmth and cherished memories.
Ingredients
Cookie Base
- 1 cup all-purpose flour Use high-quality flour for best results.
- 1/3 cup unsweetened cocoa powder Natural cocoa powder for an intense flavor.
- 1/4 teaspoon salt Enhances flavors beautifully.
- 1/2 cup unsalted butter, softened At room temperature for easy creaming.
- 1/2 cup granulated sugar Regular granulated sugar works best.
- 1 large egg Room temperature eggs for better incorporation.
- 1 teaspoon vanilla extract Use pure for the most flavor.
Ganache Filling
- 1 cup chocolate ganache Made by heating heavy cream and pouring over chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, cocoa powder, and salt in a bowl.
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until thoroughly combined.
- Gradually mix in the dry ingredients until just combined.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Make a deep indentation in the center of each cookie.
Baking
- Bake for 10-12 minutes, or until set.
- Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once cooled, fill each indentation with rich chocolate ganache.
Notes
For best results, store cookies in an airtight container for up to 3 days or freeze for up to a month.