Chocolate Strawberry Thumbprint Cookies
These Buttery, soft, tender, and gorgeous Chocolate Strawberry Thumbprint Cookies are perfect for any occasion such as Christmas gifting.
Ingredients
For The Cookies
- 50 grams Semi-sweet chocolate, Melted
- 1¼ cups 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 Egg yolk, Room temperature
- 2 teaspoon Vanilla extract
- ¼ cup Strawberry Powder Freeze Dried
For The Chocolate Ganache
- ½ cup Heavy cream
- 1 cup Chocolate chips
- ½ teaspoon Vanilla extract
- 1 teaspoon Strawberry extract
- 2 tablespoon Strawberry Powder Freeze Dried
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 Egg yolk, 2 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 cups All-purpose flour, ¼ cup Whole wheat flour, 1 tablespoon Cocoa powder, ¾ teaspoon Baking powder, ¼ teaspoon salt
- Mix in the Strawberry Powder Freeze Dried.¼ cup Strawberry Powder Freeze Dried
- 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 with chocolate ganache. Let the cookies cool down completely, and move on to making the chocolate ganache!
How To Make The Chocolate Ganache
- Heat 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.
- Add in the extracts.½ teaspoon Vanilla extract, 1 teaspoon Strawberry extract
- Fill up the cookie indentations with the ganache, about 1½ teaspoon chocolate ganache and let the ganache set and harden for about an hour.
- Sprinkle their top with some Strawberry Powder Freeze Dried.2 tablespoon Strawberry Powder Freeze Dried
Nutrition
Calories: 169kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 38mgSodium: 88mgPotassium: 95mgFiber: 1gSugar: 5gVitamin A: 260IUVitamin C: 0.04mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!