Description
Delicious and rich Chocolate Thumbprint Cookies featuring a soft cocoa cookie base filled with smooth chocolate ganache. Perfectly balanced with a hint of vanilla and enhanced by a creamy, decadent ganache center.
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: Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until fully combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, light brown sugar, and granulated white sugar together for two minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract into the butter and sugar mixture until pale in color and fluffy, about 1 to 2 minutes.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix just until combined, avoiding overmixing.
- Shape Dough Balls: Scoop approximately 1 tablespoon-sized portions of dough, rolling each into balls to make 34 portions total. Place the dough balls onto the prepared baking sheets.
- Create Indents: Using a 1/4 teaspoon measure, gently press down on each dough ball to create an indent for the filling. Chill the dough balls for at least one hour. You may chill all dough balls together on one sheet and separate later for baking.
- Preheat Oven and Bake: Preheat the oven to 350 degrees Fahrenheit. Arrange the dough balls about 1 1/2 inches apart on baking sheets. Bake for 10 minutes until set.
- Restore Indents & Cool: Immediately after baking, gently press down the centers again with a 1/4 teaspoon. Optionally, run a circular cookie cutter around the edges to give a perfect shape and reduce cookie size slightly. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Make Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream until just about boiling, then pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth and fully combined.
- Assemble Cookies: Spoon about 1 teaspoon of ganache into each indent on the cooled cookies. Add nonpareil sprinkles on top if desired.
- Set Ganache: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set.
- Store: Store leftover cookies in an airtight container for up to three days for best freshness.
Notes
- Measure flour properly by spooning into the measuring cup and leveling with a knife to avoid using too much flour. For best accuracy, weigh your flour (1 cup = 125 g).
- You can chill all dough balls together on one baking sheet and separate them onto multiple sheets only before baking.
- Use a circular cookie cutter after baking to restore cookie shape and indent if desired.
- Optional toppings like nonpareil sprinkles add a festive touch but can be omitted.
- Ensure egg yolks are at room temperature for better creaming with butter and sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 60 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
