Description
These Chocolate Thumbprint Cookies are rich, fudgy, and filled with a silky chocolate ganache. Perfectly chocolatey with a soft center, these cookies are a delightful treat for any chocolate lover and ideal for sharing or gifting.
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; set aside.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer for two minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste until the mixture is pale in color and fluffy, about 1-2 minutes.
- Combine Dry and Wet: Gradually add the dry ingredients to the butter mixture and mix just until combined to form a dough.
- Shape Dough Balls: Scoop about 1 tablespoon of dough per cookie, roll into balls to make 34 portions, and place them on the prepared baking sheets.
- Create Indents: Press down on each dough ball with a 1/4 tsp to create an indent for the filling.
- Chill Dough: Chill the indented dough balls in the refrigerator for at least 1 hour before baking. You may chill them all together on one baking sheet and separate when ready to bake.
- Preheat Oven and Bake: Preheat the oven to 350 degrees Fahrenheit and arrange the chilled dough balls about 1 1/2 inches apart on baking sheets. Bake for 10 minutes until set.
- Re-Indent and Shape: While still warm, gently press the centers with a 1/4 tsp to reform the indent. Use a circular cookie cutter in a circular motion to restore their shape and reduce size slightly.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make Ganache: Place chocolate chips in a bowl. Heat the heavy cream until just boiling, then pour over the chocolate chips and let sit for 1 minute. Stir until smooth and combined.
- Fill Cookies: Spoon about 1 tsp of ganache into each cookie well. Add nonpareils on top if desired.
- Set Ganache: Chill the filled cookies in the fridge for 10-15 minutes to allow the ganache to set.
- Store: Store leftovers in an airtight container for up to three days.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling it off or better yet, weigh it to avoid using too much flour.
- Chill the dough thoroughly to help maintain the cookie shape and improve texture.
- You can use vanilla extract if vanilla bean paste is not available.
- Pressing the cookie centers again after baking ensures a perfect indent for the ganache filling.
- The cookies keep well for up to three days in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 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: 30 mg
