Spicy Cocoa Thumbprint Cookies
Total Time: 01h 35m
Hands-on Time: 00h 35m
Makes: 12 servings
With a rich, creamy chocolate ganache filling and a slightly spicy cocoa-sugar crunch on the outside, these chocolate thumbprints are a deliciously unique cookie to try for the holidays.
Makes 24 cookies.
Share with your friends
Ingredients
- For the Cookies:
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup cane sugar
- 1 large egg yolk
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon sea or Himalayan pink salt
- 1/4 cup Simply Organic® Spicy Cocoa Finishing Sugar
- For the Ganache Filling:
- 1/4 cup heavy cream
- 1/2 cup semi-sweet chocolate chips or chopped chocolate
Directions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a large bowl of a stand mixer, add butter and sugar and cream together for about 2 to 3 minutes, until light and fluffy.
- Add egg yolk and vanilla extract, and mix until combined.
- Add flour, cocoa powder and salt, mixing until a soft dough forms.
- In a small, shallow bowl, place 1/4 cup Spicy Cocoa Finishing Sugar.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in finishing sugar and place them 2 inches apart on prepared baking sheets.
- Use your thumb or the back of a teaspoon to press a shallow indent into the center of each ball.
- Bake for 10 to 12 minutes, until edges are set. If needed, gently press centers again with the teaspoon right after baking. Let cookies cool completely.
- Meanwhile, heat heavy cream in a small saucepan until very hot, but not boiling. In a heat-safe bowl, place chocolate pieces, then pour hot cream over chocolate, let sit 1 minute, then stir until smooth.
- Spoon about 1 teaspoon of ganache into center of each cooled cookie. Let them sit at room temperature or refrigerate until ganache is set.
