Chocolate Thumbprint Cookies
These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving. What’s not to love about these rich, chocolatey soft cookies filled with a smooth and silky chocolate ganache.
Ingredients
- 1 ½ cup (180g) all purpose-flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1/2 cup (113g) butter , softened
- 2/3 cup (135g) sugar
- 2 eggs
- 1 tsp (5ml) vanilla extract
Chocolate Ganache
- 4 oz (120g) semisweet chocolate
- 1/2 cup (120g) whipping cream
For garnish
- Freeze dried raspberries , optional
Instructions
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl mix butter with sugar until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.
- Gradually incorporate flour mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350F (180C). Line baking sheets with parchment paper.
- Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
- Use your thumb or ½ tsp to make an indentation into the center of each cookie.
- Bake for 9-10 minutes. While still warm press the center of the cookies as much as needed.
- Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely.
- While they cool, prepare the chocolate ganache. Place the chocolate and cream into a heatproof bowl and melt over bain-marie.
- Fill the cookies with chocolate ganache and sprinkle some freeze dried raspberries.
- Let the cookies set slightly before serving. Enjoy!
Video
Nutrition
Serving: 1 cookieCalories: 132kcalCarbohydrates: 16.1gProtein: 2.1gFat: 7.6gSaturated Fat: 4.6gCholesterol: 29mgSodium: 121mgPotassium: 76mgFiber: 1.3gSugar: 8.5gCalcium: 13mgIron: 1mg