High Altitude Chocolate Thumbprint Cookies -

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High Altitude Chocolate Thumbprint Cookies

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

A cookie that’s both charming and a little luxurious, these chocolate ganache thumbprints are sure to win you over.

Prep Time20

Cook Time14

Course: Dessert

Keyword: cookies, high altitude, thumbprint

Yield: cookies

Calories: 112kcal

Author: Rebekah S.

Equipment

large mixing bowl
small mixing bowl
Measuring Cups
Teaspoon or your thumb
Baking sheet
cookie scoop optional
Parchment paper optional

Ingredients

1 cup Butter softened
½ cup White Sugar
1 Large Egg and 1 Egg Yolk
1 teaspoon Vanilla Extract
2 ¼ cup All Purpose Flour
1 tablespoon Corn Starch
½ teaspoon Kosher Salt
⅓ cup Chocolate Chips semi-sweet or dark
¼ cup Heavy Whipping Cream

Instructions

PREHEAT OVEN & PREPARE PAN – preheat oven to 350°. Prepare a large baking sheet with parchment paper
CREAM BUTTER & SUGAR – mix the butter and sugar on medium-high for about 3 minutes until the mixture is smooth and no longer grainy
ADD EGGS & VANILLA – mix in 1 large egg and 1 egg yolk and vanilla into the mixture until combined
COMBINE FLOUR, CORN STARCH, & SALT – mix the flour, corn starch, and salt together. Slowly add the dry ingredients into the wet ingredients as you mix on low
CREATE 1 INCH BALLS – divide the dough into 1 inch balls and place on a baking sheet
CREATE INDENT – create a shallow indent into the dough with your thumb or a shallow teaspoon
BAKE – bake at 350° for 11-14 minutes. Mix up the ganache the last few minutes the cookies are baking.
MIX UP CHOCOLATE GANACHE – mix the chocolate and heavy cream in a medium bowl. Microwave for 20 second intervals with mixing in between until the chocolate is melted
ADD CHOCOLATE TO COOKIES – add 1/2 – 1 teaspoons of chocolate to the indent of the cookie
COOL & ENJOY – allow the cookies to cool on the pan before removing or else they will fall apart. Then enjoy!

Notes

STORAGE - Store cookies in an airtight container for 3-5 days.

FREEZING -Baked cookies freeze well for up to 2 months in an airtight container. Unbaked cookies can be frozen in the shaped dough balls in an airtight container. Thaw the frozen cookie dough, add the jam, and then bake.

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