Introduction
These cookies are the perfect blend of a classic shortbread and a decadent chocolate truffle. You get a fudgy, cocoa-rich cookie shell that cradles a smooth and luscious chocolate ganache center. The hint of almond extract adds a sophisticated depth of flavor that makes them truly memorable.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Servings: 30 cookies
Ingredients
- 3/4 cup unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar (packed)
- 1 egg yolk
- 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- extra granulated sugar (for rolling the cookie balls in)
- 1/2 cup heavy whipping cream
- 2 Tbsp unsalted butter
- 1 1/2 cup semi-sweet chocolate chips
- 1/4 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer to cream together the 3/4 cup butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg yolk, 1/2 tsp vanilla extract, and almond extract until fully combined.
- In a separate bowl, whisk together the flour and cocoa powder. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until a cohesive dough forms.
- Place the extra granulated sugar in a small bowl. Scoop out dough, about 1 tablespoon per cookie, and roll into smooth balls. Roll each ball in the granulated sugar to coat lightly.
- Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart. Using your thumb or the back of a 1/2 teaspoon measuring spoon, make a deep indentation in the center of each ball.
- Bake for 12-14 minutes, or until the cookies are set. The indentations may have puffed up slightly; immediately use the same spoon to gently press them down again while the cookies are hot. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the ganache filling. In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer (small bubbles around the edges).
- Place the chocolate chips and 2 Tbsp butter in a heatproof bowl. Pour the hot cream over the chocolate and butter, letting it sit for 2 minutes. Add the 1/4 tsp vanilla extract, then whisk gently until the mixture is completely smooth and glossy.
- Allow the ganache to cool and thicken slightly for 10-15 minutes. Once cookies are completely cool, spoon or pipe the ganache into the thumbprint indentations. Let the ganache set completely at room temperature, about 1-2 hours, before serving.
Variations
- Chocolate Drizzle: Before the ganache fully sets, melt a few extra chocolate chips and drizzle lines over the cookies for a decorative finish.
- Salted Caramel: Fill the thumbprints with a high-quality store-bought salted caramel sauce instead of ganache.
- Peanut Butter Swirl: Stir a spoonful of smooth peanut butter into the warm ganache before filling the cookies for a swirled effect.
- Festive: Roll the cookie dough balls in colored sanding sugar or sprinkles before baking for a holiday look.
Tips for Success
- Ensure your butter is truly at room temperature for proper creaming and to avoid a crumbly dough.
- Make the thumbprint indentations deep and wide enough; they will puff up a bit during baking.
- Allow the cookies to cool completely before filling them, or the warm cookie will cause the ganache to melt and run.
- If the ganache becomes too firm to spoon, you can gently reheat it for a few seconds in the microwave, stirring until fluid again.
Storage & Reheating
Store the filled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze the un-filled baked cookie shells and ganache separately, then assemble after thawing. Reheating is not recommended, as it will soften the ganache.
FAQ
Can I use salted butter?
Yes, but omit any added salt from the recipe to prevent the cookies from becoming too salty.
My dough is too crumbly to roll. What do I do?
This often means the butter wasn’t soft enough or the dough was over-mixed. Let it sit at room temperature for 10-15 minutes, then try kneading it gently with your hands to bring it together.
Can I make the ganache with milk chocolate chips?
Absolutely. Using milk chocolate chips will yield a sweeter, creamier filling.
Why did my thumbprints puff up in the oven?
This is normal. Just press them down again immediately after taking them out of the oven while they are still hot and pliable.
How can I make the filling set faster?
Place the filled cookies in the refrigerator for 20-30 minutes to allow the ganache to firm up more quickly.
Can I skip the almond extract?
Yes, you can simply increase the pure vanilla extract to 1 teaspoon total.