Chocolate Thumbprint Cookies
Delicious cookies filled with rich chocolate ganache, perfect for any occasion and easy to customize.
Ingredients
Essential Ingredients
- 1 cup all-purpose flour For a gluten-free alternative, consider using a 1:1 gluten-free flour blend.
- 1/2 cup unsweetened cocoa powder Use Dutch-processed cocoa for a deeper taste.
- 1/4 teaspoon salt Balances sweetness.
- 1/2 cup unsalted butter, softened Ensure it’s at room temperature for easy mixing.
- 1/2 cup granulated sugar Provides sweetness and a bit of texture.
- 1/4 cup brown sugar, packed Adds moisture and a touch of caramel flavor.
- 1 large egg yolk Contributes to the richness and binds the cookie.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1/2 cup chocolate ganache To make your own, melt 1 cup of dark chocolate with 1/2 cup of heavy cream and let it cool slightly.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, whisk together the flour, cocoa powder, and salt until well combined.
- In another bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
- Mix in the egg yolk and vanilla extract until completely combined.
- Gradually add the dry mixture into the wet ingredients, stirring gently until a dough forms.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Create a thumbprint in the center of each ball.
Baking
- Bake for 10-12 minutes. Allow cookies to cool slightly on the baking sheet.
- Transfer to a wire rack until completely cool, then fill each thumbprint with chocolate ganache.
- Let the ganache set for a few minutes before serving.
Notes
Store in an airtight container at room temperature for up to five days. For longer storage, freeze for up to three months. Cookies can be made ahead of time by chilling the dough.