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
Make and Chill the Dough
In a large bowl, cream the softened butter and dark brown sugar together with a mixer for ~2 minutes, until light and fluffy.
Mix in the egg, egg yolk, and vanilla extract until combined.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Scoop the dough into 1-tablespoon sized portions and roll them into smooth balls. Place them on a parchment-lined baking sheet.
Use your thumb or the back of a small round teaspoon to press an indent into the center of each dough ball.
Freeze the tray of indented cookies for at least 2-3 hours, or until they are frozen solid. This is a critical step to ensure they hold their shape.
Bake the Cookies and Make the Ganache
When ready to bake, preheat your oven to 350°F.
Place the frozen cookie dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
Bake for ~7-9 minutes. The cookies will puff up during baking, and the indent will partially fill in.
Immediately after removing the cookies from the oven, use the back of your teaspoon to gently re-indent the centers while they are still hot and soft. Let the cookies cool completely on the baking sheet.
While the cookies cool, make the ganache. Heat the heavy cream and optional espresso powder in a small saucepan or in the microwave until it is just simmering. Pour the hot cream over the dark chocolate chips in a small bowl and let it sit for 1-2 minutes. Stir until the ganache is smooth and silky.
Fill and Finish the Cookies
Once the cookies are completely cool, spoon the chocolate ganache into the center of each one.
If you’re using it, sprinkle finely chopped chocolate around
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.
