Chocolate Espresso Thumbprint Cookies
A tender chocolate cookie filled with a silky smooth chocolate ganache then topped with dark chocolate shavings.
Ingredients
For The Chocolate Ganache
For The Cookie
Directions
- 1
Line a baking sheet with parchment paper and set to the side.
- 2
Using a handmixer, cream, the butter, and sugar together until light and fluffy. Add the egg, egg yolk, and pure vanilla extract and continue mixing until smooth. Set to the side.
- 3
To a large mixing bowl Whisk together the flour, cocoa powder, baking powder, espresso powder, and salt until combined. Blend into the butter mixture until combined.
- 4
Scoop out dough using a small ice cream scoop. Roll the dough between the palms of your hands to make a smooth round ball. Place on prepared baking sheet 2 inches apart. Create an indent in each ball using the back of a measuring spoon. Place cookie tray in the freezer to chill for 20 minutes.
- 5
Preheat oven to 350°. Place chilled cookie sheet in oven and cook for 8 to 10 minutes. Remove from oven and immediately re-indent the center of each cookie. Set cookies aside to cool completely.
- 6
For the filling, place the chocolate chips in a small bowl. Heat the cream and espresso powder in a microwave safe bowl in 30 second intervals until hot. Poor hot cream over the chocolate chips and let’s sit for one minute. Stir the cream and chips together until smooth and silky.
- 7
Fill the center of each cold cookie with the chocolate ganache and allowed to cool. Sprinkle each cookie with chocolate shavings and serve.
