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Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies are delightful treats featuring rich chocolate flavor and smooth ganache filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's softened for easier mixing.
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg Can substitute with unsweetened applesauce or flaxseed mixture.
For the Ganache
  • 1 cup chocolate chips
  • 1/2 cup heavy cream Heat until just simmering before pouring over chocolate chips.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, and salt.
  3. In another bowl, beat together softened butter, granulated sugar, and brown sugar until smooth.
  4. Add vanilla and the egg to the butter mixture, beating until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Scoop out tablespoon-sized balls of dough and place them on the prepared baking sheet.
  7. Use your thumb to make an indentation in the center of each cookie.
Baking
  1. Bake for 10-12 minutes until edges are set.
Ganache Preparation
  1. Heat heavy cream until it just begins to simmer, then pour over chocolate chips in a bowl and stir until smooth.
Filling Cookies
  1. Once cookies are out of the oven, allow them to cool slightly, then fill each indentation with chocolate ganache.
  2. Let cool completely before serving.

Notes

These cookies are best enjoyed fresh but can also be a perfect sweet snack later. Store in an airtight container at room temperature for up to a week. Freeze for up to three months if needed.