Description
Delicious and rich Chocolate Thumbprint Cookies filled with smooth chocolate ganache. These cookies feature a tender cocoa-based dough with a soft center filled with a creamy semi-sweet chocolate ganache, perfect for chocolate lovers and special occasions.
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 the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until fully combined. Set aside.
- Cream Butter and Sugars: Using an electric mixer, cream the softened unsalted butter with light brown sugar and granulated white sugar for 2 minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract, blending until the mixture is pale in color and fluffy, about 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture and mix just until combined to form the cookie dough.
- Shape Dough Balls: Scoop the dough into 34 portions, approximately 1 tablespoon each, then roll each portion into a ball and place on prepared baking sheets lined with parchment paper.
- Create Indents: Using a 1/4 teaspoon, press down on each dough ball to create an indent for the ganache filling.
- Chill Dough: Refrigerate the dough balls on the baking sheets for at least 1 hour to firm up before baking.
- Preheat Oven: Set the oven to 350 degrees Fahrenheit and prepare for baking.
- Bake Cookies: Arrange dough balls about 1 1/2 inches apart on baking sheets and bake for 11 minutes until set.
- Repress Indents and Shape: While cookies are still warm, gently press down the centers again with a 1/4 teaspoon to deepen the indents. Optional: Use a circular cookie cutter to perfect the shape and size.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes; then transfer to a wire rack to cool completely.
- Prepare Ganache: Place chocolate chips in a small bowl. Heat heavy cream until just about boiling, pour over chocolate, and let sit for 1 minute. Stir until smooth and combined.
- Fill Cookies: Spoon about 1 teaspoon of the chocolate ganache into the center indent of each cookie. Add nonpareils sprinkles on top if desired.
- Set Ganache: Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set properly.
- Store Cookies: Store leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning into the cup and leveling with a knife or weighing it for accuracy to avoid dense cookies.
- You can chill all dough balls together on one baking sheet and separate them on multiple sheets before baking to save time and space.
- If you don’t have Dutch process cocoa powder, you can substitute with natural cocoa powder but expect a slightly different flavor.
- Make sure the egg yolks and butter are at room temperature to ensure proper mixing and texture.
- For a more intense chocolate flavor, use semi-sweet or dark chocolate chips in the ganache.
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
