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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!
OMG, I just made these for a friend. They are dangerously good. I am diabetic, but I had to taste one, as the smell coming out of the oven was devine. Thank goodness they won’t be hanging around my house for too long, as I am in danger of eating them all and going into diabetic coma 🤪. These are, in my case, literally to die for!!!😊
Hey Lynne,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
Can you freeze the dough before hand for future use? Without the ganache filling though.
Hi Alia,
Yes, that will work well for you! Let me know if you give the recipe a try or have any other questions!! xxTieghan
Perfect recipe! Clear directions, easy to make, accurate amounts, different, and delicious! Will make again and again!
Hey Karen,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
These are delicious! Love the complexity of flavor with the espresso and that they’re not overly sweet. A+!
Hey Laura,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
Incredible cookies! Loved them
Hi Nora,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
I just made these today. I didn’t have any fancy gold, so I roasted some hazelnuts and put one in each thumbprint and topped with the ganache. They are fantastic! Thank you for sharing the recipe
Hey Maria,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
New favorite cookie! I’ve made this recipe twice now and there’s enough ganache for 2 batches. Plus side is that they freeze great, stay soft and fresh for a week.
It’s not too sweet and easy to make!
Hey Nicolle,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Can these be made ahead and frozen?
Hey Kristina,
Yes, you can make these ahead and freeze them. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Totally agree- espresso powder makes chocolate dessert one million times tastier.
Some of my favorite cookies to make around Christmas time are rosemary short bread (cut into the shapes of friendly woodland critters) & an eggnog & chai snickerdoodle. I think this year I’d like to try something maybe chocolate and orangey? To me that a classic Christmas combo.
I love all your stuff Tieghan, thanks for sharing your talents with the world!
Thank you so much Christina! I am really glad you have been enjoying my recipes and I hope you continue to! xTieghan
These look great. I always have to add my touch. I use espresso chocolate chips for the melt. Also added a small bit of Carmel espresso under the chocolate.
Ooo yes! I am so happy you loved these Carol! Thank you! xTieghan
These were absolutely divine!
Thank you Staci! xTieghan
Hey Tieghan! Could I sub coconut cream for heavy cream in this recipe?
Hi Kasey! Sure that is a great idea and will work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Definitely adding this to my cookie trays this year! Quick question – you said that you don’t have to chill the dough ahead of time. Do you think there’s any harm in chilling or freezing the dough?
HI! I don’t think there is any harm. I am sure either will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Does the chocolate set up? Pics it looks soft and gooey. Do they freeze well?
Hey Allison! No the chocolate will not fully set and instead will stay soft in the middle. The cookies do freeze great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
These are amazing. The first time I made them, I knew they’d become a staple in my cookie folder. 🙂
I love to hear that!! Thank you so much Lauren! xTieghan
I tried this recipe not too long ago and WOWIE!! It was a huge hit with my daughter’s soccer team as well as the parents.
I’d like to make this for a friend who can’t have eggs, dairy and unfortunately wheat. What can be substituted for these ingredients?
Thanks!
Noemi
Hi Noemi, I am so sorry but I am not comfortable advising on how to adapt the cookies this. You are asking to change the bulk of the ingredients, so I would need to completely retest the recipe. SO SORRY I can’t help. Please let me know if you have any other questions. xTieghan