Chocolate Espresso Thumbprint Cookies Recipe

Cookies are my favourite part of December. I love that they're everywhere! Who could not? Best cookies. I now send a box of cookies to coworkers and relatives the week before Christmas. I wanted to include some new cookie recipes in this year's box, and these Chocolate Espresso Thumbprint Cookies fit the bill. 

Ingredient

– 2 sticks (1 cup) unsalted butter softened – 1 cup granulated sugar – 1 egg – 2 teaspoons vanilla extract – 1 tablespoon instant espresso powder – 2 cups all-purpose flour – 1/2 cup unsweetened cocoa powder – 1 1/2 teaspoons kosher salt – 1-2 tablespoons heavy cream optional CHOCOLATE GANACHE – 8 ounces semi-sweet or dark chocolate chopped – 1/3 cup heavy cream – 1 teaspoon vanilla extract – 1-2 teaspoons instant espresso powder

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1

Start with a 350-degree oven. Parchment a baking sheet. Cream butter and sugar in a large basin with an electric mixer until light and creamy. 

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Instruction

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2

Beat in egg, vanilla, and coffee powder. Beat in flour, cocoa powder, and salt until just blended. If dough is dry, add 1 tablespoon heavy cream. 

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3

Form 2 teaspoon-sized dough balls and arrange them 1 inch apart on the baking pan. Press a wooden spoon or thumb gently in the centre of each to imprint. 

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4

Bake cookies for 7-8 minutes, turning sheets midway through, until just set. Gently push the centres if the indentations lose definition. After cooling somewhat on baking sheet, move cookies to wire racks to finish cooling. 

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5

Mix chocolate and cream in a microwave-safe bowl. Microwave 30 seconds at a time until smooth. Dissolve vanilla and coffee powder. 

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6

Put ganache in each cookie's centre. Use sprinkles or edible gold leaf to decorate. Cookies can last a week in an airtight container. 

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also see

also see

Browned Butter Coconut Chocolate Chip Cookies Recipe