Chocolate Thumbprint Cookies (Print Version)

# Ingredients:

01 - 3/4 cup (170g) unsalted butter, room temperature.
02 - 1 cup (200g) granulated sugar.
03 - 1 large egg.
04 - 1 egg yolk.
05 - 1 teaspoon vanilla.
06 - 1 1/2 cups (195g) all purpose flour.
07 - 1/2 cup (50g) Dutch processed cocoa powder.
08 - 1/2 teaspoon baking powder.
09 - 1/4 teaspoon baking soda.
10 - 1/2 teaspoon salt.
11 - 150g semi-sweet chocolate.
12 - 75g (1/3 cup) heavy cream.

# Instructions:

01 - Beat butter and sugar until fluffy, about 2-3 minutes. Add eggs and vanilla, mix until combined.
02 - Sift flour, cocoa powder, baking powder, baking soda and salt. Add to wet ingredients in batches.
03 - Form 25g (1-inch) balls. Make thumbprint indentations using 1/2 teaspoon measure.
04 - Refrigerate cookies for 30 minutes. Meanwhile, preheat oven to 375°F.
05 - Cook for 9-11 minutes. Press indentations again while hot.
06 - Pour hot cream over chocolate, let sit 5 minutes, then stir until smooth.
07 - Fill cooled cookies with ganache, let set 30 minutes, decorate if desired.

# Notes:

01 - Makes about 26 cookies.
02 - Cookies keep for 2-3 days at room temperature.
03 - Can decorate with crushed freeze-dried fruit.

Back