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Chocolate Almond Thumbprint Cookies on a plate.
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Chocolate Almond Thumbprint Cookies

Prep Time30 minutes
Cook Time20 minutes
Cooling Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Servings: 24 Cookies

Ingredients

The Cookie

  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Powdered Sugar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Cocoa Powder
  • 1 Cup Unsalted Butter 2 sticks, softened
  • 1/4 tsp Salt
  • 1/2 Cup Sliced Almonds

The Ganache

  • 1/2 Cup Dark Chocolate Chips or chocolate of your choice
  • 1/4 Cup Heavy Whipping Cream

Instructions

  • Preheat the oven to 350 F.
  • In a medium mixing bowl, add the softened butter, flour, powdered sugar, brown sugar, cocoa powder, and salt. Using a mixer, whip the ingredients until entirely combined and smooth.
  • Put the sliced almonds in a separate, small bowl.
  • Using a 1.5 TB cookie scoop, drop each ball of cookie dough into the sliced almonds and roll to partially coat in almonds. You will have to press slightly to get the almonds to stick.
  • On a parchment paper covered baking sheet, place 12 cookies equally spaced apart and, using a teaspoon, make indents in the middle of each cookie.
  • Bake at 350F for 10 minutes.
  • After the cookies are out of the oven, use a different teaspoon to re-make the indents in the cookies, as they will have risen slightly.
  • Wait for the cookies to cool, roughly 30 minutes.
  • Once the cookies have cooled, make the ganache: warm the cream until it is incredibly hot, but not yet starting to boil. In a separate bowl, have your chocolate chips ready.
  • Pour the hot cream on top of the chocolate chips and stir until the chocolate is completely melted.
  • Fill each thumbprint with ganache. The longer that the cookies sit, the more the ganache will set.
  • Enjoy!