Double Chocolate Thumbprint Cookies
These Double Chocolate Thumbprint Cookies are rich chocolate cookies filled with a glossy dark chocolate ganache - easy, elegant, and full of flavour.
Equipment
- Stand Mixer or hand mixer with mixing bowl
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Small saucepan
- Mixing bowl
- Piping Bag optional, for neat filling
Ingredients
For the cookies:
- 125 grams plain flour 1 cup all-purpose flour
- 30 grams cocoa powder ¼ cup
- ¼ teaspoon baking powder ¼ tsp
- Pinch of salt
- 115 grams unsalted butter softened ½ cup
- 100 grams caster sugar ½ cup granulated sugar
- 1 egg yolk 1 egg yolk
- 1 teaspoon vanilla extract 1 tsp
For the ganache:
- 150 grams dark chocolate finely chopped 5 oz
- 150 mililitres double cream ⅔ cup heavy cream
Instructions
- Preheat oven to 175°C (350°F). Line 2 baking trays with parchment.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In a large bowl or your stand mixer, cream butter and sugar until light and fluffy.
- Mix in egg yolk and vanilla.
- Add dry ingredients and stir until dough comes together.
- Roll into 1-inch balls, place on trays, and press a thumbprint into each.
- Bake 10–12 minutes until just set. Re-press centres if needed. Cool completely.
- Heat cream until steaming, pour over chocolate, let sit for two minutes, then stir smooth.
- Spoon or pipe ganache into cookie centres. Allow to set before serving. Add chocolate sprinkles or any other toppings. I grated a little bit more chocolate over the cookies but feel free to embellish them as you like!