Description
Delectable chocolate toffee thumbprint cookies bring together rich chocolate and sweet toffee in a harmonious blend. Crisp edges and gooey centers make these treats irresistible for anyone craving a luxurious dessert experience you’ll savor with pure delight.
Ingredients
Scale
- 1 cup (227 g) butter (room temperature)
- 1 large egg (room temperature)
- 1 cup (200 g) sugar
- 2 cups (473 ml) all-purpose flour
- ½ cup (50 g) Dutch-process cocoa powder
- 1 8-oz (226 g) bag milk chocolate toffee bits (divided)
- ½ tsp salt
- 4 oz (113 g) semi-sweet chocolate chips
- ⅓ cup (79 ml) heavy cream
- ½ cup (60 g) sifted confectioners’ sugar
- 1 tbsp (14 g) butter (softened)
- 1 tsp vanilla extract
Instructions
- Dough Preparation: Whisk flour, cocoa powder, and salt in a medium bowl. Cream butter and sugar in a separate large bowl until light and fluffy. Blend in egg and vanilla extract, then gently fold dry ingredients into wet mixture until a cohesive dough forms.
- Cookie Shaping: Roll dough into 1-inch spheres and place on parchment-lined baking sheets. Create a gentle indentation in each cookie’s center using your thumb or a small measuring spoon. Refrigerate for 30 minutes while preheating oven to 350°F.
- Baking Process: Arrange chilled cookies 1 inch apart and bake for 8-9 minutes until edges set but centers remain soft. Immediately reinforce center wells with the back of a spoon if needed. Cool completely on baking sheet.
- Ganache Creation: Combine chocolate chips and butter in a heat-resistant bowl. Bring heavy cream to a gentle boil, then pour over chocolate mixture. Cover and let sit for 5 minutes, then whisk until smooth. Incorporate confectioners’ sugar to achieve a silky consistency.
- Final Assembly: Generously fill cookie wells with prepared ganache, ensuring they’re full but not overflowing. Sprinkle remaining toffee bits over the filled cookies, gently pressing to adhere. Allow cookies to set at room temperature for approximately 1 hour until ganache firms up.
Notes
- Chill the Dough: Refrigerating the cookie dough for 30 minutes helps prevent spreading and maintains the cookies’ structured shape during baking.
- Create Precise Indentations: Use the back of a small measuring spoon or thumb to make uniform wells in each cookie before baking, ensuring consistent filling capacity.
- Handle Ganache Carefully: Allow hot cream to sit with chocolate for exactly 5 minutes to achieve a smooth, glossy texture without burning the chocolate.
- Prevent Overflow: Fill cookie wells generously but not to the brim, leaving a small border to prevent messy ganache spillage when cooling.
- Prep Time: 40 minutes
- Cook Time: 9 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 275
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg