I am not completely sure why, but I had these cookies buzzing around in my head for a couple of months before I finally just pulled it together and made them. I wished I would have stepped it up sooner- chocolate (almost shortbread-like) cookie with a puddle of chocolate ganache in the middle? Yes, please. These cookies don't only just look like chocolate, they also taste like chocolate.
The cookie recipe is from Martha Stewart. The ganache recipe is from Ina Garten.
chocolate ganache thumbprint cookies
chocolate cookie dough
2 2/3 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1) Whisk together flour, cocoa powder, and salt in a large bowl. Beat butter and granulated sugar with mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
2) Roll dough into 1-inch balls. Arrange on parchment lined baking sheets, spacing 1 nice apart.
3) Preheat oven to 350 degrees.
4) Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes.
5) Bake cookies for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon (I found the handle of my citrus reamer to be a perfect fit). Bake until firm, 7 to 9 minutes more.
6) Let cool completely. Spoon ganache into thumbprints. Let sit until ganache firms up.
1/2 cup heavy cream
8 oz good semisweet chocolate chips
1 teaspoon instant coffee granules
1) Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.