Description
Classic chocolate thumbprints sparkle with buttery toffee crunch, melding rich cocoa depths with caramel sweetness. Delicate cookie shells cradle smooth chocolate ganache, promising an irresistible dessert experience you’ll savor with pure indulgence.
Ingredients
Scale
Main Ingredients:
- 1 cup & 1 tablespoon butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 2 cups organic all-purpose flour from Bob’s Red Mill
- ½ cup Dutch-process cocoa powder, unsweetened
Dry Ingredients:
- ½ teaspoon salt
- 1 bag milk chocolate toffee bits (8 ounces)
- ½ cup sifted confectioners’ sugar
Filling Ingredients:
- 1 tablespoon butter, softened
- 4 ounces semi-sweet chocolate chips
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, cocoa powder, and salt in a medium mixing bowl, then fold in of toffee chips until evenly distributed.
- Using an electric mixer, cream butter and granulated sugar for approximately 2 minutes on medium speed, ensuring to scrape down bowl sides periodically.
- Add egg and vanilla extract, blending until ingredients are thoroughly integrated.
- Gradually incorporate dry ingredient mixture using a wooden spoon, gently kneading dough to ensure toffee chips are uniformly spread throughout.
- Roll dough into 1-inch spherical shapes and position on parchment-lined baking sheet.
- Create small indentations in each dough ball’s center using thumb or back of an ice cream scoop.
- Refrigerate cookie dough balls for minimum 30 minutes to enhance flavor and structure.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), preparing second parchment-lined baking sheet.
- Arrange chilled cookies approximately 1 inch apart, maintaining consistent spacing.
- Bake for 8-9 minutes, checking midway for potential center indentation touch-ups.
- Allow cookies to completely cool on baking sheet before transferring to wire cooling rack.
- For chocolate filling, combine chocolate chips and unsalted butter in heatproof bowl.
- Heat heavy cream in saucepan until reaching full boil, stirring consistently.
- Pour hot cream over chocolate mixture, covering with aluminum foil for 5 minutes.
- Whisk chocolate mixture until achieving smooth, glossy consistency without lumps.
- Gently fill cookie centers with chocolate ganache, sprinkling remaining toffee chips on top.
- Allow filled cookies to set for approximately 1 hour at room temperature.
- Store in sealed container in cool, dry environment for up to one week.
Notes
- Dive into a delightful baking adventure with these decadent chocolate toffee thumbprints that blend rich cocoa with crunchy toffee bits.
- Perfectly chilled dough ensures cookies maintain their signature shape and prevent excessive spreading during baking.
- Creamy chocolate ganache filling transforms simple cookies into luxurious treats that melt in your mouth with each delectable bite.
- Toffee chips scattered throughout the dough add unexpected crunch and caramel-like sweetness to every single cookie.
- Cooling cookies completely on baking sheets helps them set properly and develop a satisfying, tender texture that’s both crisp and soft.
- Store these irresistible cookies in an airtight container to preserve their incredible flavor and maintain maximum freshness for up to a week.
- Prep Time: 40 minutes
- Cook Time: 9 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 286 kcal
- Sugar: 15g
- Sodium: 76mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 43mg