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Chocolate on chocolate. Yes, please.
I think one of the best things about December is all the cookies. I mean, they’re practically everywhere, and I gotta say, I love it! I mean, who could not? Cookies are the best. I’ve gotten into the habit of sending out a box of cookies to people I work with and close family members the week before Christmas. In prepping for this year’s box, I wanted to have a few new cookie recipes to include, and obviously these Chocolate Espresso Thumbprint Cookies are making the cut.
Chocolate cookie with chocolate coffee ganache…too good! And then, because I was feeling all fancy and just happened to have it on hand, I decorated these cookies with edible gold leaf. Yeah, edible gold leaf, super fun right? Kind of big time lovin’ these right now.
So at the end of each month, I try to sit and jot down some recipe ideas for the upcoming month. Some months I have a ton of ideas and some…not so much. The month of December however is always pages long. Holiday recipes come so easily to me, especially the sweet ones, I just have so much fun with them! And you guys all know that around here, the chocolate just flows, so including some chocolate recipes in the month are a must! Thing is, I only have so many days to post. That makes choosing between them all a major struggle to say the least. Instead of doing the hard work myself, I just sent the list off to my brother and these cookies were at the top of his list.
Chocolate Espresso Thumbprint Cookies it is then! Done and DONE.
Up until these cookies, I’d never made a thumbprint style cookie. I normally stick to the sugar cookies, butter cookies, or super gooey chocolate cookies. Thumbprints just never really got me excited, but then I wrote down this idea, for an all chocolate coffee infused thumbprint cookie, and I was SOLD.
If you ask me, chocolate and coffee has got to be one of the best pairings there is. The coffee compliments the chocolate so well. In my cookbook, I have a recipe for lava cakes, I add just a little coffee and I swear it makes all the difference, best lava cakes around <–seriously. So excited about that recipe…can’t wait for you guys to see it, make it, and eat it…coming next fall!
Anyway, back to the cookies! With a lot of cookie recipes it seems there’s often the rather annoying step (if you ask me), of chilling the dough. I dunno about you guys, but I can never seem to plan ahead, and when I wanna cookie, I want it fast, not after waiting two hours for the dough to chill, sorry, that’s just not an option. Well, I’m excited to say that this dough needs zero chilling. These cookies are actually pretty fast and easy cookies to make too. Plus you may even have all of the ingredients on hand right now, cause you know I do! Tis the season after all! Plus, Tuesday cookies are the bestest. I mean, right?!
These are the perfect cookies to gift, but they’re also great just to bake and enjoy yourself. While the cookie is delicious, it’s the ganache that’s key here. Nothing beats biting into that fudgy center, SO GOOD. The cookies are similar to a brownie cookie…moist and super chocolatey…but with a really nice hint of coffee flavor. If you like, you can choose to tone down the coffee flavor by adding less espresso powder, but I prefer to go heavy, the more the better!
Ok and super quick, I have serious question for you guys…
QUESTION: what are YOUR favorite Christmas cookies? I’m dying to know if some of you are like me and love something a bit more chocolately, or if you’re all about the sugar cookies?
Oh and hmm, maybe I should do a round-up of my favorite Christmas desserts sometime before Christmas Eve? Yes? No?
Chocolate Espresso Thumbprint Cookies.
Servings: 36 cookies
Calories Per Serving: 152 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons kosher salt
- 1-2 tablespoons heavy cream optional
Chocolate Ganache
- 8 ounces semi-sweet or dark chocolate chopped
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1-2 teaspoons instant espresso powder
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl using an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg, vanilla, and coffee powder and beat until incorporated. Add the flour, cocoa powder, and salt, beating until just combined. If the dough feels dry, add 1 tablespoon heavy cream.
- Roll the dough into 2 teaspoon size balls and place 1 inch apart on the prepared baking sheet. Using the end of a wooden spoon or your thumb, press gently in the center of each to create an indentation.
- Transfer to the oven and bake, rotating sheets halfway through, until cookies are just set, about 7-8 minutes. If the indentations lose their definition, gently press the centers in again. Cool slightly on baking sheet and then transfer cookies to wire racks, and let cool completely.
- Meanwhile, in a microwave safe bowl, combine the chocolate and cream. Microwave on 30 second intervals until melted and smooth. Stir in the vanilla and coffee powder until dissolved. Spoon the ganache into the center of each cookie. Decorate as desired with sprinkles or edible gold leaf. Keep cookies stored in an airtight container for up to 1 week.
Tuesday cookies with a kick…for the win!
I’ve made these cookies 2 times now and they do not disappoint when I bring them to people! The flavors are so rich and complex with the espresso! And topping them with gold or silver definitely makes them the stand out! Thank you for sharing.
Thank you for trying this Brye! xTieghan
I just made these cookies and they are SO good! I love coffee and chocolate, and this combination is just too delicious. The recipe is very simple and easy to follow. It is always so nice when you spend the time and ingredients to try a new recipe and it actually turns out so well! Thank you for one of my new favorite recipes 🙂 I can’t wait to try out what else you have!
I agree! So glad these turned out amazing for you Allie and you enjoyed them! Thank you so much! xTieghan
I made these and my boyfriend and I both took them to work to share with coworkers. One coworker said they were “insane” and another said they were “out of this world.” They were super easy to make and so flavorful and delicious. Highly recommend making them!
Wow that is so amazing! I am so glad everyone loved these cookies, Kiko! Thank you!
Any idea if these will survive freezing? Thanks! The smell while mixing and baking is amazing!
I have not frozen these, but I do think it would work just great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
These cookies are incredible. This will be the second year in a row I’ve chosen them for my birthday. 🙂
Thank you so much for sharing them!
That is amazing! Thank you Hannah!
Love this recipe idea!! Wondering if you could make the dough and ganache separately and then bake a couple days later? I’m needing to travel but want to make a quick prep cookie once I’ve arrived! Thanks for your help!
HI! I think that should work our great!! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
These look awesome and I’m going to be making them for my office potluck.. would i be able to use sugar in the raw as the granulated sugar? Or would you suggest sticking with plain white sugar?
HI! I recommend using granulated sugar as the sugar in the raw will not dissolve the same way. It could make the cookies crunchy. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?
Can I freeze these?
I have not done so, but I do think freezing these would work out great. Let me know how it goes and Please let me know if you have other questions. Hope you love this recipe! Thanks! :
I don’t think I’ve ever used a recipe for anything that I still remember a year later except for THESE. Seriously the best cookie I’ve had and the only ones I look forward to baking. I’m fixing to bake these for the 3rd time this month for thanksgiving tomorrow! I have a feeling these will be made every year – amazing!!
I am so happy you like these! Thank you Liz, I hope your Thanksgiving was amazing!
Made and they were amazing .. only thing is there was a lot of chocolate ganache left over, id make half of the recipe next time 🙂
I am so glad you liked this! Thank you!
Got inspired to make a batch of cookies for fall… just whipped these up and they are incredible. Huge fan of yours! 🙂
Thank you Amanda! I am so happy you like these!
“2 cup sticks unsalted butter “- is it 2 cups or 2 sticks?
Hey Anna, I am so sorry for the confusion. It is 2 sticks butter. Let me know if you have questions. Hope you love these cookies!
I absolutely agree that December calls for cookie baking galore! But then again, you can bake as many cookies as you want year-round IMO! XD I do think that around this time of year, people go CRAZY.
These thumbprint cookies look wonderful–I just love the creamy ganache filling inside! Chocolate and coffee taste great together!
These. Are. Incredible. My boyfriend loves extra-shot dark chocolate cafe mochas and these are that drink in cookie form! Perfectly delicious, and they were so easy to make! I did not have any edible gold or the like, so I waited for the ganache to cool and set and then topped each one with some fleur de sel, which REALLY sets off the chocolate. Deeeelicious! 😀
Hey Kate! I am so so happy these were perfect for you and then turned out great!! Thank you so much!
I made them for our annual cookie exchange and they were a success with everybody – the son of our friends who also came over complained about stomachache the next day because he ate so many 🙂
Oh no!! Definitely have to be careful how many you eat!!