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Buttery-Chocolate Thumbprint Cookies (with Organic Pecans and 100% Cacao)

3 min read time Feb 02, 2023

Description

Description

These thumbprint cookies are perfect for chocolate lovers, and are great for any occasion, especially Valentine's day.

Rich and buttery and loaded with sweet chocolate – these easy to make and delicious cookies feature a smooth and velvety chocolate ganache filling.

Topped with roasted pecans - this is a great classic cookie recipe and it comes together with a few simple ingredients, including:

Butter powder - In this recipe we use our butter powder and it works great. When baking with butter powder make sure to use the exact measurements suggested on the back label of the bag when preparing the butter. If butter is too hard or lumpy, you can add a few drops of water if needed to smooth it out.

Heavy cream powder - This powder was created to be a more convenient and versatile alternative to fresh cream which can spoil quickly and require refrigeration. Heavy cream powder is made by spray drying fresh cream and can be reconstituted with water to create a rich, creamy liquid. Heavy cream powder works great in this recipe, we used it to make a rich and velvety chocolate ganache.

Here’s what you need and how to make your own totally delicious Buttery-Chocolate Thumbprint Cookies:

Ingredients:

1 ½ cup all purpose flour
½ cup organic cacao powder
½ tsp baking powder
A pinch of himalayan salt
⅔ cup butter - (1 ½ cup butter powder mixed with 1 ½ tbsp. water to make butter)
¾ cup organic coconut palm sugar
¼ cup white sugar
1 large egg
1 tsp vanilla extract

For Chocolate Ganache:

⅔ cup organic bittersweet chocolate chips
½ cup heavy cream (¼ cup heavy cream powder mixed with ¼ cup of water to make heavy cream)
½ cup roasted organic mammoth pecan halves

Directions:

In a medium bowl whisk together flour, cacao powder, baking powder, and salt then set aside.
In a mixing bowl add butter powder and water, mix until you have smooth butter.
Add sugar to the bowl and cream together with a hand mixer.
Add the egg and the vanilla extract, then beat on medium until fully incorporated and the dough is slightly lighter and fluffier.
Gradually fold in dry ingredients until just combined.
Using a cookie dough scoop, scoop out 1 tablespoon of dough at a time and roll it into a ball.
Make an indentation with your thumb (or the back of a teaspoon or melon baller) in the center of each ball.
Place the cookies on parchment paper, about 2 inches apart. Transfer the baking sheet to the refrigerator and chill the cookies for 1 hour (or in the freezer for 30 minutes)
Preheat the oven to 350 F.
Bake the cookies for 10-13 minutes.
Take the cookies out of the oven, if the indentations have started to close, use the back of a spoon to carefully make the indentation bigger again while the cookies are still hot.
Allow the cookies to cool on the baking sheet for 5 minutes then carefully transfer to a wire rack to cool completely.

For ganache filling;

Measure out bittersweet chocolate chips.
In a medium sized microwave safe bowl, add heavy cream powder and water, whisk well and place in the microwave for 1-2 minutes, make sure to stop every 30 seconds and stir so that the mixture heats evenly (the heavy cream should be hot but not boiling) .
Add the chocolate chips to the hot cream, and use a spoon to slowly stir until the chocolate chips are completely melted and combined. Allow the ganache to cool down and thicken, keep uncovered for 10-20 minutes.
Use a small spoon to scoop the ganache into each indentation.
Place a pecan on top of the ganache, press a little bit to set.
Allow the ganache to set completely before serving.
Enjoy!!