Description
These Chocolate Thumbprint Cookies are rich, chewy, and filled with a smooth, velvety ganache that will satisfy any chocolate lover’s cravings. Perfect for gifting or sharing with friends and family, these indulgent treats feature a deep cocoa flavor in the soft cookie base and a glossy, luscious ganache center. They’re easy to make and perfect for any occasion!
Ingredients
Ingredients:
For the Chocolate Thumbprint Cookies:
- 1 1/2 cups (188 g) all-purpose flour
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) packed light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, room temperature
- 1 1/2 tsp vanilla bean paste or extract
For the Chocolate Ganache:
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
- Nonpareils for sprinkling (optional)
Instructions
Instructions:
-
Prepare the Cookies:
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
- In a large bowl, beat butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.
- Add egg yolks and vanilla; mix until pale and fluffy (about 1-2 minutes).
- Gradually add dry ingredients and mix until combined.
- Scoop dough into 1-tablespoon portions, roll into balls, and place on baking sheets.
- Press a 1/4 tsp into each dough ball to create an indent. Chill for at least 1 hour.
-
Bake the Cookies:
- Preheat oven to 350°F (175°C).
- Place dough balls on baking sheets 1 1/2 inches apart.
- Bake for 9-11 minutes. Gently re-press indents if needed.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
-
Prepare the Ganache:
- Heat heavy cream until almost boiling, pour over chocolate chips, and let sit for 1 minute. Stir until smooth.
-
Assemble the Cookies:
- Once the cookies have cooled, fill the indents with 1 tsp ganache.
- Optionally, top with nonpareils.
- Chill in the fridge for 10-15 minutes to set the ganache.
Notes
- You can freeze dough balls before baking for up to 3 months. Just bake from frozen, adding a couple of extra minutes to the baking time.
- If you prefer a sweeter ganache, swap semi-sweet chocolate chips with milk chocolate chips.
- Store in an airtight container for up to 5 days at room temperature or up to 1 week in the fridge.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
