Salted Chocolate Thumbprint Cookies – Recipe!

Chocolate is such a big part of Christmastime and I can’t imagine making a cookie without something rich and cream filled.  Chocolate Ganache is a mixture of chocolate and heavy whipping cream which is melted together and then cooled, to thicken into a spreadable frosting-like filling or topping.  It’s easy enough to make it just requires a little patience to achieve a desirable consistency.

Every family has made a batch of thumbprint cookies.  I remember as a kid, thumbprints were always in our holiday cookie gift boxes, but usually blonde and filled with raspberry jam.  These shortbread filled cookies were a family favorite and us kids enjoyed helping mom in the kitchen by offering our little thumbs to make an indent in each center.

My version of this cookie goes dark – made with rich cocoa powder and other dry ingredients.  The contrasting chocolaty flavors of the baked cookie bottom with a soft and creamy ganache filling is a delectable thing.  I doubt they make it until Christmas Eve if you bake them today, but you can always make another batch for Santa.

Ingredients

Cookies

16 tablespoons room temperature butter

3/4 cup dark brown sugar

2 egg yolks

2 teaspoons vanilla extract

2 cups all-purpose flour

1/3 cup dark cocoa powder

1/2 teaspoon salt + more for topping

1/4 teaspoon baking powder

Ganache

2/3 cup bittersweet chocolate, chips or chunks

1/2 cup heavy whipping cream

(Makes 2 Dozen)

To Prepare:

1.  Preheat oven to 350 degrees.  For Ganache – in a microwavable bowl or measuring cup, add bittersweet chocolate and cream.  Heat on high for 1 minute, remove and stir.  Heat again for 30 seconds and stir until smooth.  Place in refrigerator to stiffen up, stirring every 30 minutes until thickened – a spreadable consistency like frosting.
2.   For Cookies – beat butter and brown sugar in a stand mixer on high for 3 minutes.  Scrape down sides and add yolks.  Mix for 1 minute until incorporated.  Pour in vanilla and mix for 30 seconds.
3. Sift together remaining dry ingredients and add them to bowl.  Mix on low for 1 minute or until dough begins to come together.
4. Scoop dough out by teaspoonfuls and roll into balls.  Press thumb or round teaspoon into center.  Bake for 10 minutes, remove and cool.  Repeat with remaining dough.
5. When Ganache is a good consistency, fill centers of cookies.  Sprinkle with salt.  Store in refrigerator and remove 30 minutes before serving or serve immediately.  Enjoy!