Chocolate Thumbprint Cookies
Delightful cookies with a chewy cocoa-infused exterior and a luscious chocolate ganache filling, perfect as a snack or elegant dessert.
Ingredients
Cookie Base
- 1 cup all-purpose flour You can substitute with whole wheat or gluten-free flour.
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder Ensure this is gluten-free if necessary.
- ¼ teaspoon salt
- ½ cup unsalted butter, softened Can substitute with coconut oil or margarine.
- ½ cup granulated sugar
- ½ cup brown sugar, packed Coconut sugar can be used as a substitute.
- 1 large egg Use a flax egg for a vegan option.
- 1 teaspoon vanilla extract
Filling
- ½ cup chocolate ganache Can substitute with nut butter or chocolate spread.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your workspace.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and add the vanilla extract, mixing until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet.
- Make an indentation in the center of each ball using your thumb or the back of a spoon.
Baking
- Bake the cookies in the preheated oven for 10-12 minutes.
- Remove from the oven and immediately fill each indentation with chocolate ganache.
- Allow the cookies to cool completely on the baking sheet.
Notes
Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage.