Chocolate Thumbprint Cookies
Delightful cookies featuring a soft, chocolate-rich texture and a creamy ganache filling that evokes warmth and nostalgia.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Can substitute with gluten-free blend.
- 0.5 cups cocoa powder Use unsweetened cocoa for best flavor.
- 0.5 teaspoons baking powder For lift.
- 0.25 teaspoons salt Enhances flavors.
Wet Ingredients
- 0.5 cups unsalted butter, softened Should be at room temperature.
- 1 cups sugar Granulated sugar works best.
- 1 large egg Room temperature for better mixing.
- 1 teaspoons vanilla extract Enhances the flavor.
- 0.5 cups chocolate ganache For filling; can use fruit preserves as an alternative.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, cocoa powder, baking powder, and salt.
- In another bowl, beat softened butter with sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, and mix until smooth.
Combining Mixtures
- Gradually combine the dry ingredients with the wet mixture, mixing until blended.
- Roll the dough into 1-inch balls and place on a parchment-lined baking sheet.
- Press your thumb into the center of each ball to create an indentation.
Baking
- Bake for 10-12 minutes until firm.
- Allow to cool slightly, then fill each thumbprint with chocolate ganache.
Notes
For best results, chill the dough for 30 minutes before shaping. Consider rolling dough balls in chopped nuts or sprinkles for added texture.