Chocolate Thumbprint Cookies
Delightful cookies filled with rich chocolate ganache, offering a melt-in-your-mouth experience and treasured memories.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is perfectly softened for easy mixing.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs Beaten in one at a time.
- 1 teaspoon vanilla extract Adds aroma and flavor.
- 3 cups all-purpose flour Measure properly to avoid dry cookies.
- 0.5 cup unsweetened cocoa powder Use good-quality cocoa for the best flavor.
- 1 teaspoon baking powder For leavening.
- 0.5 teaspoon salt Balances sweetness.
For the Filling
- 1 cup chocolate ganache For filling each cookie.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, mix the flour, cocoa powder, baking powder, and salt.
- Gradually blend the dry mixture into the buttery mixture until a soft dough forms.
- Roll the dough into balls about 1 inch in size and place them 2 inches apart on baking sheets.
- Make an indentation in the center of each ball using your thumb.
Baking
- Bake in the preheated oven for 10 to 12 minutes, until the edges are lightly golden.
- Allow them to cool slightly on the baking sheet before transferring to a wire rack.
Filling
- Fill each indentation with chocolate ganache once the cookies have cooled completely.
Notes
Store cookies in an airtight container for up to 5 days. For longer storage, refrigerate for a week or freeze for up to 3 months. Enjoy with coffee or milk.