Christmas Chocolate Thumbprint Cookies
These Buttery, soft, tender, and gorgeous Christmas Chocolate Thumbprint Cookies are the perfect cookie item on your Christmas cookie box.
Ingredients
For The Cookies
- 50 grams Semi-sweet chocolate, Melted
- 1¼ cup All-purpose flour, Spooned and levelled
- ¼ cup Whole wheat flour, Spooned and levelled
- 1 tablespoon Cocoa powder
- ¾ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 cup+1tbsp Granulated sugar
- ½ cup Butter, Room temperature
- 1 Egg, Room temperature
- 1 Yolk, Room temperature
- 1 teaspoon Vanilla extract
For the Chocolate Ganache
- ½ cup Heavy cream
- 1 cup Chocolate chips
- 2 tablespoon Christmas nonpareils sprinkle
Instructions
How To Make The Cookies
- Melt the chocolate in the microwave at 20-second intervals and stir the chocolate after each round. You can melt the chocolate in a double boiler. Let the chocolate cool down.50 grams Semi-sweet chocolate
- Use the paddle attachment to beat the butter and sugar until well blended. Scrape the bowl as needed.½ cup Butter, 1 cup+1tbsp Granulated sugar
- Add the egg, yolk, and vanilla extract. Mix well.1 Egg, 1 Yolk, 1 teaspoon Vanilla extract
- Add in the melted chocolate and mix well.
- Sift the AP flour, whole wheat, baking powder, cocoa powder, and salt. Add this to the butter mixture and mix well.1¼ cup All-purpose flour, ¼ cup Whole wheat flour, 1 tablespoon Cocoa powder, ¾ teaspoon Baking powder, ¼ teaspoon Salt
- 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 350℉ and line a baking sheet with parchment paper. Set it aside.
- 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 with the back of a spoon 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
- 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.½ cup Heavy cream, 1 cup Chocolate chips
- After five minutes, stir the mixture until the chocolate chips melt thoroughly. Fill up the cookie indentations with the ganache, about 1½ teaspoon chocolate ganache and let the ganache set and harden for about an hour.
- Use any festive Nonpareil Sprinkles to decorate the top.2 tablespoon Christmas nonpareils sprinkle
Nutrition
Calories: 169kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 38mgSodium: 88mgPotassium: 94mgFiber: 1gSugar: 5gVitamin A: 260IUVitamin C: 0.04mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!