Chocolate Thumbprint Cookies
Delightful cookies filled with rich chocolate ganache, perfect for sharing or satisfying your sweet tooth.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Can substitute with salted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs Can substitute with flaxseed or chia seeds for vegan option
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can substitute with gluten-free flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Ganache Filling
- 1 cup chocolate chips For making ganache
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla until combined.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring until fully combined.
- Roll dough into small balls and arrange them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to create an indentation in the center of each ball.
Baking
- Bake for about 10-12 minutes, or until the edges are set while the centers remain soft.
- Remove from the oven and let the cookies cool on the baking sheet.
Ganache Preparation
- Melt chocolate chips in the microwave or double boiler until smooth.
- Fill the thumbprints of the cooled cookies with the chocolate ganache.
- Allow the ganache to set before indulging.
Notes
Store leftovers in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.