Double Chocolate Thumbprint Cookies (Jawa Cookies)
Yield: 4 dozen
Prep Time: 1 Hour 30 Minutes
Cooking Time: 10 Minutes
Ingredients:
CHOCOLATE GANACHE FILLING
1/4 cup + 2 Tbsp heavy cream
4.5 oz. (2/3 cup) semisweet chocolate, coarsely chopped
Round yellow sprinkles*, optional
CHOCOLATE CREAM CHEESE COOKIES
1 cup (2 sticks) unsalted butter, room temperature
4 oz. cream cheese, room temperature
1-1/2 cups + 2 Tbsp granulated sugar
1 egg + 1 egg yolk, room temperature
1-1/2 tsp vanilla extract
1 Tbsp milk
1/2 tsp salt
3 cups all-purpose flour
1/2 cup cocoa powder
2-1/4 tsp baking powder
Ingredients:
For the ganache, place the chocolate in a medium bowl. Heat the cream in the microwave for 1 minute or just until it starts to boil. Pour the hot cream over the chocolate. Stir until the chocolate is melted and smooth. Cool to room temperature.
Meanwhile, in a stand mixer or large bowl with electric hand mixer, mix cookie ingredients in order until fully incorporated. Cover and chill dough in refrigerator for one hour.
Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
Shape dough into 1-inch balls (I used a medium cookie scoop). Place on prepared cookie sheets 2 inches apart. Bake for 8 minutes.
Immediately after removing from the oven, press an indentation into the center of each cookie. Be careful not to push all the way through the cookie. Spoon half a teaspoon of ganache into each indentation*. Let cool slightly before transferring to a wire rack to cool completely.
Best served the same day. Store leftovers layered between wax paper in an air-tight container.
Notes:
*If you want to decorate the cookie to resemble a Jawa, place two round yellow sprinkles in the center third as their eyes shining out from under their hood.
Recipe courtesy of The Spiffy Cookie.com