Description
Sinful chocolate thumbprints with rich caramel centers dance between indulgence and comfort. Creamy chocolate cookies nestled with golden toffee promise a delightful escape you can savor in each irresistible bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) all-purpose flour
- 1 cup (227 g) butter (room temperature)
- 1 cup (200 g) sugar
- 1 large egg (room temperature)
- ½ cup (50 g) Dutch-process cocoa powder
Toffee and Additional Dry Ingredients:
- 1 8-ounce (226 g) bag milk chocolate toffee bits (divided)
- ½ teaspoon salt
Filling Ingredients:
- 4 ounces (113 g) semi-sweet chocolate chips
- ⅓ cup (79 ml) heavy cream
- ½ cup (60 g) sifted confectioners’ sugar
- 1 tablespoon (14 g) butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Craft the foundational dough by whisking together flour, cocoa powder, and salt in a medium mixing bowl. Fold in of chopped toffee pieces, ensuring even distribution.
- In a separate large bowl, cream butter and granulated sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes. Incorporate egg and vanilla extract, blending until fully integrated.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until a cohesive dough forms. Avoid overmixing to maintain a tender texture.
- Shape the dough into uniform 1-inch (2.5 centimeters) spheres. Arrange on a parchment-lined baking sheet, creating a gentle indentation in the center of each cookie using your thumb or the back of a small measuring spoon.
- Refrigerate the shaped cookies for 30 minutes to help them maintain their structure during baking. Preheat the oven to 350°F (175°C) during this resting period.
- Position the chilled cookies 1 inch (2.5 centimeters) apart on prepared baking sheets. Bake for 8 to 9 minutes, until edges are set but centers remain slightly soft.
- Immediately upon removal from the oven, gently reinforce the center wells using the back of a spoon if they have slightly collapsed. Allow cookies to cool completely on the baking sheet before transferring to a wire rack.
- Prepare the ganache filling by combining chocolate chips and unsalted butter in a heat-resistant bowl. Heat heavy cream in a small saucepan until it reaches a gentle boil.
- Pour the hot cream over the chocolate mixture, covering the bowl and letting it sit for 5 minutes to ensure complete chocolate melting. Whisk until smooth and glossy.
- Fold confectioners’ sugar into the ganache, stirring until fully incorporated and achieving a silky consistency.
- Carefully spoon the prepared ganache into the cooled cookie wells, filling them generously but not overflowing.
- Sprinkle the remaining toffee bits over the filled cookies, pressing gently to ensure adherence. Allow the cookies to set at room temperature for approximately 1 hour until the ganache firms up.
Notes
- Indulge in a decadent chocolate adventure with these irresistible thumbprint cookies that blend rich cocoa, crunchy toffee, and silky ganache.
- Toffee bits scattered throughout the dough provide delightful caramel crunch and unexpected texture in every delectable bite.
- Chilling the shaped cookies ensures they maintain their perfect form and prevents excessive spreading during baking.
- Homemade ganache filling transforms simple cookies into elegant treats that look professionally crafted and taste remarkably luxurious.
- Creating deep wells in cookie centers allows maximum ganache absorption, guaranteeing a harmonious balance between crisp exterior and creamy interior.
- Sprinkled toffee bits on top add a final touch of sweet crackle, elevating these cookies from ordinary to extraordinary dessert experience.
- Prep Time: 40 minutes
- Cook Time: 9 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg