Chocolate Thumbprint Cookies
These Chocolate Thumbprint cookies are heartwarming, so fun and easy to make! They are made with a rich and chewy chocolate cookie base, then filled with a smooth and creamy chocolate ganache in the center and topped with festive sprinkles!
Ingredients For Chocolate Thumbprint Cookies
Unsalted Butter: Using unsalted butter allows you to fully control the amount of salt going into your cookies.
Brown & Granulated Sugar: This recipe uses a combination of both sugars to ensure a soft, chewy and crunchy cookies.
Eggs: Eggs will bind your cookies together. A whole egg and a single egg yolk with create a fudgy and chewy cookie.
Vanilla Extract: Will give the cookies are depth of flavour.
All Purpose Flour: The all-purpose flour is perfect for these cookies, it creates a tender cookie.
Cocoa Powder: Dutch process cocoa powder is perfect for these cookies.
Espresso Powder: It helps deepen the chocolate flavour in the cookies.
Baking Powder: It’s a leavening agent.
Salt: Any baked goods need salt. Salt is used to balance out the sweetness of any dessert.
Chocolate Chips: The type of chocolate used makes a huge difference in the final outcome of your baked goods, so make sure to use high quality chocolate chips.
Heavy cream: The heavy cream is used to make the chocolate ganache.
Sprinkles: There’s for decorating your cookies at the end.
How To Make Chocolate Thumbprint Cookies?
Whisk wet ingredients until fluffy and mixture turns an off-white colour.
Mix dry ingredients together.
Scooping & Indent: Use a 1 tbsp cookie scoop.
Baking: Bake for 10 to 11 minutes, or until the cookies have slightly puffed up.
How To Store Chocolate Thumbprint Cookies?
The best way to store these chocolate thumbprint cookies is at room temperature in an airtight container for up to 7 days, or in the fridge for up to 10 days.
Serving size
Around 22 to 24 cookies
Ingredients
3/4 cup butter, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg + 1 egg yolk
2 tsp vanilla
1 1/3 cup All-purpose flour
2/3 cup Dutch processed cocoa powder
1 tsp baking powder
1/4 tsp salt
Chocolate Ganache
1/3 cup heavy cream
2/3 cup semi-sweet chocolate chip
1 tsp espresso powder
Instructions
Step 1
Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.
Step 2
With a whisk, beat butter, brown sugar and granulated sugar together until fluffy and mixture turns an off-white colour (about 2 minutes). Add the egg, egg yolk and vanilla extract and mix until a smooth consistency.
Step 3
Add the flour, cocoa powder, baking powder and salt. Mix until a soft dough forms. Use a 1 tbsp cookie scoop and use a tsp or any small round object to press the center of the cookie down. Bake for 10 to 11 minutes, or until the cookies have slightly puffed up.
Step 4
Let cookies cool for 15 minutes. While the cookies are cooling, make the chocolate ganache. Place the heavy cream in a microwave safe cup/bowl and heat up for 60 -90 seconds depending on how strong your microwave is and until the heavy cream starts to bubble. Pour the hot heavy cream over the chocolate chips and let it set for about 3-5minutes. Mix the mixture until smooth and glossy.
Step 5
To decorate, fill the cookie indent with the chocolate ganache to top with festive sprinkles. Enjoy!
