Ingredients (~18 cookies)
For the Chocolate Cookies
- 6 tbsp unsalted butter, softened
- 2/3 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened dark cocoa powder
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
For the Chocolate Ganache
- 1/4 cup heavy cream
- 1/2 cup dark chocolate chips
- 3/4 tsp ground espresso (optional)
- Finely chopped chocolate, for topping
Create and Cool the Dough
Begin by combining soft butter and dark brown sugar in a big bowl and cream them together using a mixer until light and fluffy (~2 min).
Add in your egg, egg yolk, and vanilla extract and mix until incorporated.
In a second bowl, combine all dry ingredients (flour, cocoa powder, salt & baking powder) together thoroughly.
To the above bowl of wet ingredients add all the dry ingredients together and fold all together until just incorporated. Do not mix too much or dough will be tough.
Using a 1-tablespoon measuring spoon measure out dough balls and using your hands roll them into round (smooth) balls. Place the rolled balls of dough on a parchment-lined cookie sheet.
Press an indent into each ball of dough with either your thumb or a small round teaspoon.
Before you bake the cookies, freeze the tray of cookies with an indent for 2-3 hrs or until completely frozen. It is very important to freeze the cookies so they will keep their shape while baking.
Bake the Cookies and Make the Ganache
Preheat the oven to 350°F before baking cookies.
Place the frozen cookie dough balls on a parchment-lined cookie sheet, making sure to leave approximately 2 inches between each cookie.
Bake in preheated oven for approximately 7-9 minutes. The cookies will puff up while baking and some of the indent will fill back in as they bake.
When removing cookies out of the oven the indent made will probably need to be reconstituted by taking a small spoon and pressing down gently on the centre on all cookies while they are still soft and warm. Once all cookies have been reconstituted, allow them to cool completely on the parchment-lined cookie sheet.
Making the Ganache for the Cookies
While the cookies are cooling, the ganache can be made. Heat up the heavy cream and optional espresso powder either in the microwave or stovetop in a small saucepan until gently simmering. Pour heated cream over dark chocolate chips placed in a small bowl and let sit for 1–2 minutes. Stir together to create smooth, silky ganache.
Complete the Cookies
Once completely cooled, take a spoonful of chocolate ganache and fill the centre of each cookie.
If desired, sprinkle the tops of cookies with finely chopped chocolate.
Chocolate Thumbprint Cookies
Ingredients
For the Chocolate Cookies
- 6 tbsp unsalted butter softened
- 2/3 cup dark brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened dark cocoa powder
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
For the Chocolate Ganache
- 1/4 cup heavy cream
- 1/2 cup dark chocolate chips
- 3/4 tsp ground espresso optional
- Finely chopped chocolate for topping
Instructions
- Cream butter and brown sugar until fluffy, about 2 minutes.
- Mix in egg, egg yolk, and vanilla until combined.
- Whisk dry ingredients in separate bowl.
- Fold dry ingredients into wet mixture just until combined.
- Scoop 1-tablespoon portions, roll into balls, place on lined baking sheet.
- Press indent in center of each ball with thumb or spoon.
- Freeze dough balls 2-3 hours until solid.
- Preheat oven to 350°F.
- Place frozen cookies 2 inches apart on lined baking sheet.
- Bake 7-9 minutes.
- Re-indent centers immediately after baking while soft.
- Let cookies cool completely on baking sheet.
- Heat cream and espresso powder until simmering.
- Pour hot cream over chocolate chips, let stand 2 minutes, stir until smooth.
- Fill cooled cookie centers with ganache.
- Sprinkle with chopped chocolate.
