These beautiful thumbprint cookies are the best of both worlds. A gooey, chocolate center surrounded by crunchy goodness that can only come in the form of Loveless Cafe’s homemade granola. And although it’s not immediately apparent that there’s coffee in this cookie, the rich flavor of the chocolate is perfectly enhanced by a pinch of espresso powder… a trick to use for any of your favorite chocolate dishes!
Granola Ganache Macchiato Cookies
2 tsp. espresso powder
1 Tbs. hot water
1 cup granulated sugar
¼ cup butter flavored vegetable shortening
1 tsp. vanilla
3 cups all purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup Loveless Granola
¾ cup dark chocolate chips
3 Tbs. butter
3 Tbs. heavy whipping cream
Heat oven to 375°. Line cookie sheets with parchment paper.
In small cup, dissolve espresso powder in hot water. Set aside. Cream vegetable shortening and sugar in a large bowl until light and fluffy. Add eggs one at a time, then vanilla and dissolved espresso. Mix well.
In a separate bowl, mix together flour, baking powder and salt. Add dry ingredients to wet ingredients until well combined.
Shape dough into 1 ½ inch balls. Roll in Loveless Granola. Place on prepared cookie sheets 2 inches apart. Using thumb or handle of wooden spoon, make indention in center of each cookie. Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes, then remove from cookie sheet onto cooling racks.
In medium microwavable bowl, microwave dark chocolate chips, heavy whipping cream and butter on high, 1 minute. Stir frequently until chocolate is melted and mixture is smooth. Fill each cookie well with about 1 teaspoon of chocolate mixture and let cool completely.