Chocolate Espresso Thumbprint Cookies
Ingredients
The cookie dough
-
2
sticks
unsalted butter, softened
-
1
cup
granulated sugar
-
1
large
egg
-
2
teaspoons
vanilla extract
-
1
tablespoon
instant espresso powder
-
2
cups
all-purpose flour
-
½
cup
unsweetened cocoa powder
-
1½
teaspoons
kosher salt
-
1-2
tablespoons
heavy cream (optional)
The chocolate ganache
-
8
ounces
semi-sweet or dark chocolate, chopped
-
⅓
cup
heavy cream
-
1
teaspoon
vanilla extract
-
1-2
teaspoons
instant espresso powder
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add the egg, vanilla, and espresso powder, mixing until well combined.
- Gradually add the flour, cocoa powder, and salt, mixing until just combined. If the dough is dry, add heavy cream as needed.
- Roll the dough into balls about 2 teaspoons in size and place them on the baking sheet, spaced 1 inch apart.
- Use your thumb or the end of a wooden spoon to create an indentation in the center of each ball.
- Bake for 7-8 minutes, rotating the sheets halfway through. If the indentations lose their shape, press them in again after baking.
- Let the cookies cool slightly on the baking sheet before transferring them to wire racks to cool completely.
- For the ganache, combine the chocolate and cream in a microwave-safe bowl and heat in 30-second intervals until melted and smooth.
- Stir in the vanilla and espresso powder until dissolved, then spoon the ganache into the center of each cookie.
- Decorate with sprinkles or edible gold leaf if desired, and store in an airtight container.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
152
Total fat
9g
Total carbohydrates
18g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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