Double Chocolate Espresso Thumbprint Cookies
Author: Jess with www.PlaysWellWithButter.com
Double Chocolate Thumbprint Cookies – the ultimate Christmas cookies! Soft & buttery chocolate thumbprint cookies, made intensely chocolatey thanks to instant espresso powder, filled with a simple fudgy ganache filling. Totally decadent & chocolatey, & they couldn’t be easier to make.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 tablespoon DeLallo Instant Espresso Powder
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
for the fudgy ganache filling:
8 ounces high-quality dark chocolate, chopped
1/4 cup heavy cream
optional: 1 tablespoon DeLallo Instant Espresso Powder
Prep: Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper for easy clean up. Set aside.
Mix the dry ingredients: In a large bowl, combine the flour, cocoa powder, salt, and espresso powder. Whisk to combine. Set aside.
Mix the wet ingredients: Add the butter to a stand mixer fitted with the paddle attachment (if you do not have a stand mixer, you can use an electric mixer). Mix the butter for a minute, until light & fluffy. Add both of the sugars and mix on medium-high speed until light & fluffy, 4-5 minutes, stopping to scrape down the sides of the bowl as needed. Add the egg and vanilla, mixing to combine.
Make the chocolate thumbprint cookie dough: Carefully add the dry ingredient mix from Step 2 to the wet ingredients. Mix on low speed, just until combined.
Roll the dough into 22-24 uniform 1-inch balls. Arrange the dough balls 1 inch apart on the prepared baking sheets. Using your thumb, press down on the center of each ball, creating an indentation.
Bake the cookies for 6-7 minutes, or until the edges are set. The cookies will spread slightly as they bake. If the indentation in the center of the cookies puffs up a bit, simply use the back of a spoon to carefully press it back down.
Make the ganache filling: Add the chopped chocolate & heavy cream to a medium microwave-safe bowl. Melt the chocolate by microwaving in 30-second intervals, stopping to stir the mixture thoroughly after each interval.
Fill the cookies: Spoon about 1 tablespoon of the ganache filling into the center of each thumbprint cookie. Set aside or chill to set.
Storage: Double Chocolate Thumbprint Cookies will keep, stored in an airtight container at room temperature, for up to 5 days.
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