thumbprint cookies chocolate
Tender shortbread-style thumbprint cookies filled with silky dark chocolate ganache.
Print Pin Servings: 24 cookies
Calories: 140kcal
Cost: ~$8–$10 (batch)
Equipment
- 1 Stand mixer or hand mixer For creaming butter/sugar
- 2 Large mixing bowls Wet & dry
- 1 set Measuring cups/spoons —
- 2 Baking sheets Line with parchment
- 1 roll Parchment paper —
- 1 Small saucepan Heat cream
- 2 Wire cooling racks —
- 1 Cookie scoop Optional, 1 tablespoon size
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter softened
- ⅔ cup Powdered sugar
- 1 large Egg yolk Room temp
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt Fine
- ¼ cup Cocoa powder unsweetened
- 1 cup Dark chocolate chips 60–70% cacao
- ½ cup Heavy cream
- ¼ teaspoon Almond extract Optional
- ½ cup Chopped nuts Optional, for rolling
Instructions
- Beat butter & powdered sugar until light and fluffy.
- Mix in egg yolk, vanilla (and almond extract if using).
- Add flour, salt, cocoa; mix just to form dough.
- Wrap dough; refrigerate 30 minutes.
- Heat oven to 350°F (175°C); line sheets.
- Scoop 1-inch balls; place on sheets (roll in nuts optional).
- Press deep thumbprint in each cookie.
- Bake 12–14 minutes until edges set.
- Gently re-indent centers while warm.
- Heat cream; pour over chocolate; stir smooth.
- Spoon warm ganache into wells; cool to set.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 25g | Calories: 140kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 45mg | Potassium: 70mg | Fiber: 1g | Sugar: 9g | Vitamin A: 250IU | Calcium: 20mg | Iron: 1.2mg