These Chocolate Espresso Thumbprint Cookies are a chocolate lovers dream. A tender chocolate cookie filled with a silky smooth chocolate ganache then topped with dark chocolate shavings all brought together to make a delicious bite.
This isn’t your grandmothers thumbprint cookie. You remember the ones, a vanilla cookie with a dollop of jelly in the center. Now don’t get me wrong, they were delicious, but it’s time for something different and these cookies are the solution. A delicious chocolate cookie that is filled with a chocolate ganache than topped with dark chocolate shavings. The perfect treat for the chocolate lover in your life.
Why You Will Love These Cookies
- Flavor, Flavor, Flavor: I mean what’s not to love? If you love chocolate then you will love these cookies. A tender chocolate cookie filled with a rich silky chocolate ganache then topped with dark chocolate shavings.
- Texture: A tender cookie combined with a creamy rich chocolate ganache brought together to form the perfect bite.
- Presentation: These cookies are not only delicious but also have great presentation. ‘With its glossy ganache filling that is topped with the perfect amount of chocolate shavings. But don’t let there fancy appearance fool you, they are super easy to make.
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What Is Needed To Make These Cookies
Equipment:
- Measuring Spoons: Not only helpful for measuring your ingredients but also for making the indent in the cookie for the filling.
- Mixing Bowls: Having a variety of sizes of mixing bowls will make things easier.
- Baking Sheets: I prefer large sturdy baking sheets. I don’t use non stick because I always line them with Parchment Paper.
Ingredients:
- Butter: Unsalted butter is best so that you can control the salt content in your recipe. Keep the butter at room temperature so that it blends into the other ingredients easily.
- Dark Brown Sugar: Dark brown sugar gives these cookies there chewy texture and adds that deep molasses flavor.
- Eggs: At room temperature so that they blend into the other ingredients easily.
- Pure Vanilla Extract: I always opt for pure vanilla extract due to its intense vanilla flavor.
- All Purpose Flour: Works best for this recipe.
- Unsweetened Cocoa Powder: I like to use a double dark unsweetened cocoa powder for its dark rich color and its intense chocolate flavor.
- Baking Powder: Will give these cookies a light airy texture.
- Salt: A pinch of salt added to sweet recipes will help enhance the flavors in that recipe.
- Heavy Whipping Cream: Perfect for creating a rich and creamy ganache.
- Bittersweet Chocolate Chips: Adds the deep rich chocolate flavor to the ganache
- Espresso Powder: Adding espresso powder to chocolate deepens the chocolate flavor.
- Bittersweet Chocolate Bar: For the chocolate shavings.
Chocolate Espresso Thumbprint Cookies
Course: DessertDifficulty: EasyThese Chocolate Thumbprint Cookies are a chocolate lovers dream. A Tender chocolate cookie filled with a silky smooth chocolate ganache then topped with dark chocolate shavings, all brought together to form the perfect bite.
Ingredients
- For The Chocolate Cookie
1/2 Cup unsalted butter
1 Cup Dark Brown Sugar
1 Egg + 1 egg yolk
2 Teaspoons Pure Vanilla Extract
1 1/2 Cup All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon baking powder
1 Teaspoon espresso powder
1/4 Teaspoon salt
- For the Chocolate Ganache
1 Cup heavy whipping cream
2 Cups Bittersweet Chocolate Chips
2 Teaspoons Espresso Powder
Bittersweet chocolate bar for shaving.
Directions
- For The Cookie
- Line a baking sheet with parchment paper and set to the side.
- To a large mixing bowl, beat the butter and sugar together using a hand mixer until combined. Add the egg, egg yolk and vanilla and continue beating until combined.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, espresso powder and salt until combined. Add the dry ingredients to the wet ingredients and beat until combined.
- Scoop out dough using a small ice cream scoop. Roll the dough ball between the palm of your hands to form a smooth ball. Place on the prepared baking sheet 2” apart. Using the back of a 1 teaspoon measuring spoon, make a small indent in the center of each cookie. Place baking sheet in the freezer for 1 to 2 hours or until frozen
- Preheat oven to 350º. Remove the cookies from the freezer and place in the preheated oven and bake for 8 to 10 minutes. Remove from oven and using the 1 teaspoon measuring spoon reindent the center of each cookie. Place cookies to the side to cool completely
- For The Chocolate Ganache
- Place cream and espresso powder in a small saucepan over medium heat stir and bring to a simmer. Place chocolate chips in a small bowl and pour warm cream over chips. Let sit for two minutes then stir with a rubber spatula until smooth. Place a small spoonful in the indent of each cookie and set to the side until set. Shave some dark chocolate on top of each cookie then serve.
- Enjoy
