These little chocolate thumbprint cookies are delicious and elegant enough for a dessert party, yet still perfect enough for everyday consumption.
Reminiscent of the first thumbprint cookies I’ve ever made, these little bundles of chocolate and creamy ganache were delicious and elegant enough for a dessert party yet still perfect for everyday consumption, as well.
The base of the cookie is a dense, chewy brownie and is filled with a silky ganache made from honey, vanilla, cream and of course, chocolate.
A fun, different and very delicious cookie that had me trying to exercise all my self-control and not inhale the entire batch.
- 2 cups (284 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 2 teaspoons coarse salt
- 1 cup (227 g) butter, softened
- 1 ⅓ cups (283 g) sugar, plus more for rolling
- 2 large egg yolks
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Chocolate and Vanilla Ganache
Chocolate Vanilla Ganache: (makes about 1 cup)
- ⅓ cup (113 g) honey
- ⅓ cup heavy cream
- 1 tablespoon pure vanilla extract
- 4 ounces (113 g) semisweet chocolate, finely chopped (I used chocolate chips)
- 1 ounce (28 g) (2 tablespoons) unsalted butter, cut into pieces and softened
- Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined. The dough will appear quite dry but will come together when you start rolling it into little balls.
- Roll balls using 2 teaspoons dough for each, and roll each ball in sugar. Place 1 inch apart on parchment or silpat lined baking sheets. Using teaspoon measure, make an indentation in the center of each ball. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers lightly again with the teaspoon measure.)
- Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool completely.
- For the Ganache: Combine honey, cream, and vanilla in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 10 minutes.
- Place chocolate in a small bowl. Pour cream mixture over chocolate, and let stand for 1 minute. Stir until smooth. Add butter, and continue to stir incorporated. Let cool slightly, and then use immediately.
- Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
Recipe Source: adapted from Martha Stewart