Rich, buttery chocolate thumbprint cookies filled with chocolate ganache
Servings 24Cookies
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Ingredients
For the Thumbprint Cookies:
1cupUnsalted butter, softened
1cupGranulated sugar
2Eggs, room temperature
1tbspVanilla extract
2 1/4cupsAll-purpose flour
1/2cupUnsweetened cocoa powder
1 tspKosher salt
For the Chocolate Ganache:
4oz.Semi sweet chocolate, chopped
1/2cupHeavy cream
1tbspVanilla extract
Sea salt, for garnishing cookies
Instructions
For the Chocolate Ganache:
In a medium saucepan combine the chocolate and cream. Heat over medium-high heat until chocolate has melted and the mixture is thickened. Stir in vanilla. Remove from heat and allow to cool while cookies bake.
For the Cookies:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, cream together the butter and sugar until fluffy, 2-3 minutes. Add in the eggs and vanilla, mix to combine, scrapping the side as needed.
In a small bowl combine the flour, cocoa, and salt, stir to combine. Slowly add in the flour mixture into the wet, mix until combined. A slightly sticky dough should form.
Using a portion scoop or a measuring spoon, scoop 1 oz. portions of cookie dough, roll into balls. Transfer to the prepared baking sheet, spread 2" apart. Use your thump or the back of a teaspoon to make an indent in the middle of each cookie.
Bake in a preheated oven for 8-10 minutes, the cookies will be soft but will set as they cool.* Cool on a wire rack, once cool fill each cookie with chocolate ganache. if desired sprinkle with sea salt. Allow to set completely before serving, about an hour for the ganache to set.
Notes
*If needed, after baking while the cookies are still warm, press your thumb into the indent to make the indent bigger.