triple threat chocolate thumbprint cookies

if you’re after a good fix of chocolate, well, cookie lover, this is the recipe for you! a cocoa dough, studded with mini chocolate chips and filled with a rich dark chocolate ganache in the center. some may say that’s too much chocolate in one cookie. okay, you are right! no one would say you could ever have too much chocolate in one cookie!

the best part of these cookies is that in addition to being absolutely delicious, they are beautiful in their presentation, so they work well on dessert buffet tables and cookie trays! make sure you let that ganache dry completely before you stack them! (sometimes a quick field trip to the refrigerator is just what that ganache filling needs to set!)

triple threat chocolate thumbprint cookies
1 cup (2 sticks) unsalted butter, softened
2/3 cup baker’s sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup semisweet mini-chocolate chips

1. preheat oven to 350 degrees. line baking sheets with parchment paper.
2. beat the butter and sugar in your stand mixer until smooth, creamy and a bit lighter in color.
3. add the egg and vanilla and beat until well-blended.
4. with mixer on low speed, add the flour, cocoa and salt just until blended. do not overmix.
5. stir in the mini chocolate chips (the dough will feel stiff)
6. using a zeroll 40 scoop (or generous tablespoon), scoop the dough and roll into a ball. place each cookie ball about 2 inches apart on your prepared cookie sheets. with your thumb, or with the tip of a large-handled wooden spoon, make an indent into the center of each cookie.
7. bake each sheet, one batch at a time, for 12-15 minutes. the cookies will be firm, but be careful not to overbake. remove from the oven and let cool on baking sheet for 3-4 minutes.
8. remove from baking sheet and let cool on wire cooling rack.

For the ganache filling:
8 ounces (8 squares) bittersweet chocolate
1 cup whipping cream

1. over low heat, melt the chocolate in a heavy duty pan, stirring continually.
2. when the chocolate is just about melted, remove from the heat, and set aside to let cool a bit.
3. stir occasionally as the chocolate is cooling. when it is cool but still liquid consistency, add whipping cream and mix thoroughly. at first it will appear that the cream is resistant to mix with the chocolate, but with a good wooden spoon and a little elbow grease, it will blend well.
4. once blended, let it sit a few minutes to thicken up a bit, then spoon the ganache filling into each cookie. you can use a pastry bag, or simply spoon it in to the indentation.
5. let cookies sit on tray or rack until ganache has hardened. you can speed up this process by placing them in the refrigerator for a short time.
yield: approximately 45 – 50 cookies

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