Description
These rich and fudgy Chocolate Thumbprint Cookies are the perfect treat for chocolate lovers. Made with a tender cocoa cookie base and filled with smooth chocolate ganache, they are a delightful combination of textures and flavors. Ideal for holidays, special occasions, or any time you crave a decadent homemade cookie.
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 combined. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together softened butter, brown sugar, and granulated sugar for about two minutes until fluffy.
- Add Egg Yolks and Vanilla: Mix in egg yolks and vanilla bean paste or extract until the mixture is pale and fluffy, approximately 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined without overmixing.
- Form Dough Balls: Scoop out about 1 tablespoon of dough per cookie (total 34 portions) and roll each portion into a ball. Place them on two parchment-lined baking sheets.
- Create Indents: Using a 1/4 teaspoon measure, press down on each dough ball to create an indent for the ganache filling.
- Chill Dough: Refrigerate the dough balls for at least one hour to firm up and maintain shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350 degrees Fahrenheit. Arrange the chilled dough balls about 1 1/2 inches apart on the baking sheets.
- Bake Cookies: Bake in the preheated oven for 10 minutes until set. Remove from oven and gently press the centers again with a 1/4 teaspoon to re-form indents if needed. Optionally, use a cookie cutter to perfect the shape while cookies are still warm.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Make Ganache: Place chocolate chips in a small bowl. Heat heavy cream until just about boiling, then pour over chocolate chips. Let sit for 1 minute and stir until smooth and glossy.
- Fill Cookies: Spoon about 1 teaspoon of ganache into the indent of each cookie. Add nonpareils on top if desired.
- Set Ganache: Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
- Store Properly: Store leftover cookies in an airtight container at room temperature for up to three days.
Notes
- Measure flour properly by spooning into the measuring cup and leveling off with a knife, or better yet, weigh it for accuracy.
- Chilling the dough is crucial to prevent spreading and maintain the cookie shape during baking.
- You can substitute vanilla bean paste with pure vanilla extract if needed.
- For a dairy-free ganache, substitute heavy cream with full-fat coconut milk and use dairy-free chocolate chips.
- Cookies can be stored in an airtight container at room temperature for up to three days; ganache may harden more in the fridge, so let cookies come to room temperature before serving if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
