Chocolate Strawberry Thumbprint Cookies

These Buttery, soft, tender, and gorgeous Chocolate Strawberry Thumbprint Cookies are the perfect combination of a rich, chocolatey shortbread cookie and fruity and fresh strawberry flavour.

About These Chocolate Strawberry Thumbprint Cookies

• This recipe is my versatile and easy Chocolate Lattice Cookies recipe. This recipe can be adapted to a few different cookies.
• These cookies are soft, tender, and delicious, with a center of decadent chocolate Ganache.
• The cookie dough comes together very quickly In no time. The only extra step is to chill the dough for one hour. Chilling the dough prevents the cookies from overspreading.
• The recipe uses melted chocolate and cocoa powder, resulting in a softer and moistter cookie.
• We use both Egg and Egg Yolk in these Chocolate Strawberry Thumbprint Cookies. Egg yolk results in a softer cookie texture!
• These cookies contain both All-purpose and Whole Wheat Flour. Whole Wheat Flour adds a deeper flavour and more tenderness to the cookies.
• These cookies contain a pool of decadent, smooth, and creamy chocolate ganache.
• For more enhanced strawberry flavour, I add ¼ cup Freeze Dried Strawberry powder.
• I would like to add some Strawberry Extract to the chocolate ganache to balance the flavour.

HOW TO MAKE THESE COOKIES

• Melt the semi-sweet chocolate in the microwave at 15-second intervals or over a double boiler. Let the chocolate cool down slightly.
• Use the paddle attachment to beat the room-temperature butter and sugar until soft, fluffy, and pale. Scrape the sides to make sure everything is mixed.
• Add in the egg, yolk, and vanilla extract and mix. The mixture will look broken, and it is okay. Keep beating the mixture until it is smooth.
• Add the melted chocolate and mix.
• In a separate bowl, sift all dry ingredients and add them to the butter mixture. Mix the dough until there is no trace of dry ingredients. Do not overmix the dough.
• Shape the cookie dough into a rectangular shape, wrap it tightly separately in cling wrap, and chill it for at least an hour.

• Preheat the oven to 350F, and line two baking sheets with parchment paper or Baking Mat.

• Use an ice cream scoop or your clean hands to make small balls the size of a walnut in its shell. Place the dough ball on the baking sheet and press its center with a one-teaspoon Round Measuring Spoon to make a round indentation.
• Bake the cookies for 8-10 minutes, and immediately after removing them from the oven, soften the edges to make them look as round as possible. The indentations will puff up and almost disappear. While the cookies are still hot, press their center with the same round teaspoon to make them deep enough to fill up with chocolate ganache.
• Let the cookies cool down completely, and move on to making the chocolate ganache!

HOW TO MAKE THE GANACHE

• The Chocolate Ganache has only two ingredients: semi-sweet chocolate and heavy cream.
• Heat up the heavy cream on the stove or in the microwave until about to boil.
• Add the chocolate chips to the hot heavy cream and let the chips sit in the cream for five minutes. After five minutes, stir the mixture until the chocolate chips melt thoroughly.
• Fill up the cookie indentations with the ganache and let the ganache set and harden for about an hour.
• Sprinkle their top with Freeze Dried Strawberry

See more cookie recipes here:

Chocolate Lattice Cookies,

Pinwheel Cookies,

Biscoff Stamp Cookies,

Christmas Chocolate Thumbprint Cookies

Storing: Keep these cookies in an air-tight container for one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe