Chocolate Thumbprint Cookies
Melt-in-your-mouth chocolate shortbread cookies filled with a creamy chocolate ganache for the perfect chocolate thumbprint cookie!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 cookies 1x
- Category: Cookie
- Method: Easy
- Cuisine: American
Ingredients
Scale
Cookie
- 115g (1/2 cup) Unsalted butter, room temperature
- 60g (1/2 cup) Icing/powdered sugar
- 1 Egg yolk
- 140g (3/4 cup 2 tbsp) Plain flour
- 15g (2 tbsp) Cornstarch
- 15g (2 tbsp) Cocoa powder
Chocolate Ganache
- 70g (2.5oz) Milk or semisweet chocolate, finely chopped
- 50g (3 tbsp 1 tsp) Thickened or heavy cream
Instructions
Cookie
- Preheat the oven to 175C/350F
- Cream butter and icing sugar until light and fluffy
- Add egg yolk and vanilla extract, beat until well combined
- Mix in cocoa powder, flour and cornstarch, stir until just combined
- Roll into 12 balls and create a heart shape in the centre of each ball using two fingerprints joined at the bottom
- Bake for 10-12 minutes, or until set
- Cool to room temperature before filling with ganache
Chocolate Ganache
- Heat the cream in a small saucepan or microwave until steaming
- Place the chopped chocolate in a small heatproof bowl and pour over the steaming cream
- Cover with a plate and let sit for 2-3 mins, before stirring until melted
- Fill the cavities of the cooled chocolate cookies with ganache
- Place in the fridge for 1 hour to set before enjoying!
Find it online: https://zhangcatherine.com/chocolate-thumbprint-cookies/