Description
Deliciously rich chocolate thumbprint cookies filled with smooth chocolate ganache. These cookies feature a tender cocoa-flavored dough with a soft, creamy center perfect for chocolate lovers. Ideal for holidays, parties, or as a sweet treat anytime.
Ingredients
Scale
For the Chocolate Thumbprint Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) cocoa powder, Dutch process
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at 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 on top, optional
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder until fully combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream softened butter, light brown sugar, and granulated sugar together for two minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract or paste, continuing to beat until the mixture becomes pale and fluffy, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture and stir just until combined to avoid overmixing.
- Form Cookie Dough Balls and Indent: Scoop out approximately 1 tablespoon of dough for each cookie, forming around 34 balls. Place dough balls on parchment-lined baking sheets. Press a 1/4 tsp measure into the center of each ball to create an indentation.
- Chill Dough: Refrigerate the dough balls on a baking sheet for at least 1 hour to firm up the dough and maintain the indent shape during baking.
- Preheat Oven: Set the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake Cookies: Arrange chilled dough balls 1 1/2 inches apart on baking sheets. Bake for 10 minutes until set but still soft.
- Reform Indents and Cool: Immediately after baking, gently press the centers again with the 1/4 tsp. Use a circular cookie cutter in a circular motion to perfect the shape. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make Chocolate Ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream until just about to boil, then pour over chocolate. Let sit for 1 minute, then stir until smooth and glossy.
- Assemble Cookies: Spoon about 1 teaspoon of ganache into each cookie center, adding more if space allows. Optionally sprinkle nonpareils on top.
- Chill to Set Ganache: Refrigerate the filled cookies for 10-15 minutes until the ganache firms up.
- Store: Keep leftover cookies in an airtight container for up to 3 days to maintain freshness.
Notes
- Measure flour correctly by spooning it into the measuring cup and leveling off instead of scooping to avoid dense cookies.
- Weighing flour is preferable: 1 cup equals 125 grams.
- Chilling dough helps maintain indent shape and prevents spreading during baking.
- Use Dutch process cocoa powder for a rich chocolate flavor and deep color.
- If desired, decorate with sprinkles or nonpareils for a festive touch.
- Ensure egg yolks and butter are at room temperature for better mixing and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
