Beautiful and delicate but with a triple-chocolate kick, these chocolate thumbprints are a nice accompaniment to an after-dinner espresso or cup of tea.
INGREDIENTS | YIELDS 24 COOKIES
- ½ cup unsalted butter
- 2/3 cup sugar
- 1 egg
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/3 cup cocoa
- ¼ teaspoon salt
- 1 cup sugar for rolling
- 1 recipe Ganache
- 24 unwrapped chocolate Kisses
Cream butter, sugar, egg, cream, and vanilla. Combine flour, cocoa, and salt; blend into creamed mixture. Chill 2 hours.
Preheat oven to 350°F. Line a baking sheet with parchment.
Roll chilled dough into 1" balls; roll in sugar. Place on cookie sheet. Press thumb gently in center of each cookie.
Bake 10–12 minutes.
When cookies are removed from oven, press centers again with thumb. Quickly add ¼ teaspoon Ganache in indentation, then press 1 chocolate Kiss on top of each cookie. Cool completely.
For the quickest cookies ever, form your cookie dough and place it on baking sheets as if you were going to bake them. Freeze them completely on the baking sheets. When they are totally frozen, remove from the sheets and toss into a freezer bag. You can then remove exactly the number of cookies that you need to bake, pop them in the oven, and have freshly baked cookies in less than 15 minutes, with no mess at all.