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Chocolate Espresso Thumbprint Cookies Recipe

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This recipe for Chocolate Espresso Thumbprint Cookies is from The Becoming A New Day, Inc. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks (1cup) unsalted butter softened
1 cup granulated sugar
1 egg
2 tsp vanilla
1/2 tbsp instant espresso powder
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp kosher salt
1-2 tbsp heavy cream(optional)

Chocolate Ganache
8 ounces semisweet or dark chocolate(I used 60% cacao) chopped
1/3 cup heavy cream
1 tsp vanilla extract
Directions:
Directions:
1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2 In a large bowl using an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg, vanilla and coffee powder and beat until incorporated. Add the flour, cocoa powder, and salt, beating until just combined. If dough feels dry add 1 tbsp of heavy cream.
3 Roll the dough into 2 tsp size balls and place 1 inch apart on prepared baking sheet.
Using a measuring spoon or your thumb, press gently in the center of each to create an indentation.
4 Transfer to oven and bake, rotating sheets halfway through, until cookies are just set, about 7-8 minutes. If the indentation lose their definition, gently press the center in again. Cool slightly on baking sheet then transfer to wire rack to cool completely.
5 Meanwhile, in a microwave safe bowl, combine chocolate and cream. Microwave on 30 second intervals until melted and smooth. Stir in the vanilla. Spoon the ganache into the center of the cookie.
Number Of Servings:
Number Of Servings:
Makes 36 cookies
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
These cookies are definitely a crowd pleasure. Enjoy

 

 

 

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