Chocolate Thumbprint Cookies
Get ready to indulge in these insanely delicious Chocolate Thumbprint Cookies without eggs! These bite-sized treats are perfect for any chocolate lover, boasting a rich and fudgy texture that will satisfy any sweet tooth. Whether you’re baking for a special occasion or simply treating yourself, this easy recipe is sure to become a favorite.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: approx. 30 minutes plus cooling time
- Yield: approximately 24 cookies 1x
Ingredients
- For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- For the Filling:
- 1/2 cup chocolate chips, melted
- 1/4 cup heavy cream
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Stir in the vanilla extract.
Prepare the Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until a soft dough forms.
Shape the Cookies
Roll small balls of dough (about 1 tablespoon each) and place them on the prepared baking sheets, leaving space between each one.
Create Indents
Use your thumb or the back of a teaspoon to press a small indent into the center of each cookie.
Bake the Cookies
Bake for 10-12 minutes. Remove from the oven and, if needed, gently re-press the indent while the cookies are still warm. Let them cool on the baking sheets.
Prepare the Filling
For the filling, heat the heavy cream until it just begins to simmer and pour it over the chocolate chips. Let it sit for 2-3 minutes before stirring until smooth and glossy.
Fill the Cookies
Carefully spoon the chocolate ganache into the indents of each cooled cookie. Let them sit until the filling sets, about 30 minutes.
Notes
Butter Consistency
Ensure that the butter is at room temperature for easier creaming with the sugar.
Dough Consistency
The dough should be soft but not sticky. If it feels too sticky, you can chill it in the fridge for about 10-15 minutes before shaping.
Chocolate Filling Options
Feel free to experiment with different types of chocolate chips (semi-sweet, dark, or milk chocolate) for the filling based on your preference.
Storage
Store leftover cookies in an airtight container at room temperature for up to a week.
Find it online: https://www.chyachya.com/chocolate-thumbprint-cookies/