Dark Chocolate Thumbprint Cookies
Decadent and delicious these Dark Chocolate Thumbprint Cookies are made with Hershey's Special Dark Cocoa and dark chocolate ganache. Top these two-bite cookies with festive sprinkles then enjoy with a tall glass of milk.
Ingredients
Dark Chocolate Thumbprint Cookies
- 1 cup all-purpose flour unbleached
- 1/3 cup Hershey's Special Dark Cocoa Powder Dutch processed
- 1/2 tsp baking powder
- 1/4 tsp sea salt fine
- 1/2 cup unsalted butter softened to room temperature
- 1/3 cup dark brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract pure
Ganache
- 1/4 cup dark chocolate chopped
- 1/4 cup heavy cream
Topping
- holiday sprinkles
Instructions
Dark Chocolate Thumbprint Cookies
- Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- Beat butter and both sugars with an electric mixer until light and creamy. Scrape down the sides of the bowl with a spatula as needed.
- Add egg and vanilla then beat until incoporated.
- Reduce mixer speed to low, add dry ingredients to wet and mix until just combined.
- Using a 1-tablespoon sized cookie scoop, scoop dough into round balls then place on a parchment-lined cookie sheets spaced 2 inches apart.
- Using with the backside of a 1/4 teaspoon measuring spoon (or your thumb), make an indent in the top of each cookie.
- Place baking pans in the refrigerator and allow dough to chill for a minimum of 2 hours.
- Preheat oven to 350 degrees.
- Bake cookies for 10 to 12 minutes until the edges are set. Avoid overbaking or cookies will be dry.
- Remove baking sheet from the oven then deepen the indents with the backside of a 1/4 teaspoon measuring spoon (or your thumb).
- Allow cookies to cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely before filling with ganache.
Ganache
- Place chopped chocolate in a heat safe bowl. Set aside.
- In a small saucepan, bring heavy whipping cream to a simmer over medium heat. Note: do not allow cream to come to a boil.
- Pour hot cream over chocolate and allow the mixture to sit undisturbed for 3 minutes then stir until melted chocolate is smooth and evenly combined with cream.
- Allow ganache to cool for 5 minutes before adding to cookies.
- Using a small spoon, fill the indent of each cookie with ganache then top with sprinkles.
- Allow ganache to thicken and set before serving.
Store
- Store cookies in an airtight container at room temperature up to 3 days.