Description
Delicious chocolate espresso thumbprint cookies filled with rich chocolate ganache.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1/4 teaspoon salt
- 1 cup chocolate chips for ganache
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the egg yolk and vanilla, mixing well.
- In another bowl, sift together the flour, cocoa powder, espresso powder, and salt.
- Gradually add the dry ingredients to the wet mixture, combining until dough forms.
- Roll dough into 1-inch balls and place on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Bake for 10-12 minutes, then remove from the oven.
- In a saucepan, heat the heavy cream until simmering.
- Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth.
- Fill each cookie indentation with the chocolate ganache.
- Allow to cool before serving.
Notes
- Store cookies in an airtight container.
- Use high-quality chocolate for the ganache.
- Experiment with different fillings if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate espresso thumbprint cookies, chocolate cookies, dessert recipes