Description
Delicious Chocolate Thumbprint Cookies filled with rich chocolate ganache, perfect for a decadent treat or special occasion.
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 Baking Sheets: Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, light brown sugar, and granulated white sugar for two minutes until fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract until pale in color and fluffy, about 1-2 minutes.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the butter mixture and mix just until combined.
- Form Dough Balls: Scoop the dough into 34 portions (about 1 tablespoon each) and roll into balls. Place them on the prepared baking sheets.
- Create Indents: Using a 1/4 teaspoon, press down on each dough ball to create an indent for the ganache filling.
- Chill Dough: Chill the prepared dough balls for at least 1 hour. Dough can be chilled together on one baking sheet and separated when ready to bake.
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
- Bake Cookies: Arrange dough balls about 1 1/2 inches apart on the baking sheets and bake for 10 minutes until set.
- Re-indent and Shape: Immediately after baking, gently press the centers again with a 1/4 teaspoon to restore the indents. Use a circular cookie cutter to perfect the shape and size while still warm.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Prepare 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 before stirring until smooth and combined.
- Fill Cookies: Spoon about 1 teaspoon of chocolate ganache into each cookie indent, adding more if space allows.
- Add Toppings: Optionally sprinkle nonpareils or desired toppings over the ganache.
- Chill to Set: Refrigerate the filled cookies for 10-15 minutes to allow the ganache to set.
- Store: Store leftovers in an airtight container for up to three days.
Notes
- Measure flour properly by spooning into measuring cup and leveling with a knife or weighing; 1 cup equals 125 grams.
- Chilling dough before baking helps maintain the cookie shape and prevents spreading.
- If you don’t have a 1/4 teaspoon, use a small spoon or other small tool to press indents.
- Re-indenting cookies after baking ensures a perfect well for ganache filling and a neat cookie shape.
- Use high-quality chocolate chips for best ganache flavor and smoothness.
- Cookies can be stored at room temperature in an airtight container if filled ganache is chilled first, but refrigeration is recommended after filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 80 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: 25 mg
