Description
Rich and fudgy chocolate thumbprint cookies filled with silky chocolate ganache. These decadent treats are easy to make and perfect for chocolate lovers.
Ingredients
Units
Scale
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Ganache:
- 1/2 cup heavy cream
- 4 oz dark chocolate, finely chopped
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Cream Butter & Sugars: In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and milk until fully incorporated.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Shape Cookies: Roll dough into small balls and place them on the prepared baking sheet. Use your thumb or a spoon to press an indentation into the center of each cookie.
- Bake: Bake for 10-12 minutes, then remove from the oven and let cookies cool completely.
- Make Ganache: Heat heavy cream until steaming (do not boil), then pour over chopped dark chocolate. Stir until smooth.
- Fill Cookies: Spoon the ganache into the cookie indentations and let them set before serving.
Notes
- If the dough is too soft, chill it for 10-15 minutes before rolling into balls.
- For extra flavor, add a pinch of espresso powder to the cookie dough.
- You can use milk chocolate instead of dark chocolate for a sweeter ganache.
Nutrition
- Calories: 140 kcal per cookie
