Chocolate Thumbprint Cookies

• Refrigerated

  • 1 Egg yolk, large

• Condiments

  • 1/2 tsp Rodelle vanilla paste** (optional

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1/3 cup Brown sugar, light
  • 1 cup Chocolate chips, semisweet
  • 10 ml Rodelle vanilla
  • 1/8 tsp Salt
  • 1/3 cup Sugar
  • 1/2 cup Sugar, coarse

• Dairy

  • 1 1/8 cup Butter, unsalted
  • 1/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1 tsp Bourbon

Found on sugarspunrun.com

Description

Directions

• Using an electric mixer, beat butter until well creamed.
• Add sugars and beat until light and fluffy, about 30 seconds.
• Add egg yolk, vanilla extract, and vanilla paste (if using), and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
• Add flour, gradually (about 1/2 cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
• Roll cookie dough into approximately 1 balls and use thumb to create indent/crater in the center.  Transfer to refrigerator or freezer and chill for at least 30 minutes (this will keep cookies from spreading too much).
• Preheat oven to 375F (190C) and line a cookie sheet with parchment paper.  Remove cookie dough from refrigerator and place on cookie sheet, spacing at least 1 1/2 apart.
• Bake on 375F (190C) and bake for 12 minutes.  Remove from oven and immediately use a rounded teaspoon to re-indent the thumbprints, if needed.
• Allow cookies to cool while you prepare the ganache filling.
• Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.  Stir frequently until chocolate is completely melted and mixture is smooth.
• Remove from heat and stir in vanilla extract, bourbon, and salt.  Stir well.
• Allow mixture to sit and cool slightly, about 10 minutes.
• Use a spoon to pour chocolate ganache into the crater of each prepared thumbprint cookie.  Ganache will set after about 1 hour at room temperature or you can put them in the refrigerator for about 30 minutes to speed up the process (cookies taste best at room temperature though).

Nutrition