Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream (for ganache)
- 8 oz dark chocolate (for ganache)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter, sugar, and brown sugar together in a large bowl until light and fluffy.
- Add the eggs and vanilla extract, mixing well to combine.
- Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Make an indentation in the center of each ball using your thumb or the back of a spoon.
- Bake for 10-12 minutes until set. Allow them to cool on a wire rack.
- Prepare the ganache by heating the heavy cream until simmering, then pour it over the chopped dark chocolate. Let it sit for a few minutes, then stir until smooth.
- Fill each cookie’s thumbprint with ganache once cooled.
Notes
Let the dough chill for easier handling and use high-quality chocolate for the ganache.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian