Description
These Chocolate Thumbprint Cookies are rich and fudgy with a soft texture and a decadent chocolate ganache filling. The cocoa and semi-sweet chocolate chips create an indulgent treat perfect for any chocolate lover. The cookies have a perfect balance of sweetness with a slightly crisp edge and a luscious 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 flour, cocoa powder, salt, and baking powder until combined, then set aside.
- Cream Butter and Sugars. In a large bowl, cream softened butter, light brown sugar, and granulated sugar using an electric mixer for two minutes until smooth and fluffy.
- Add Egg Yolks and Vanilla. Mix in the egg yolks and vanilla extract or paste 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, avoiding overmixing.
- Scoop and Shape Dough. Portion out the dough into 34 equal portions (about 1 tablespoon each) and roll into balls. Place them onto the prepared baking sheets.
- Create Indents. Use a 1/4 teaspoon to press down the center of each dough ball to form an indent for the ganache filling.
- Chill Dough. Chill the indented dough balls for at least one hour. You can chill them all together on one sheet and separate onto multiple sheets before baking.
- Preheat Oven and Arrange Cookies. Preheat the oven to 350 degrees Fahrenheit. Arrange chilled dough balls about 1 1/2 inches apart on the baking sheets.
- Bake Cookies. Bake for 10 minutes, or until the edges are set. Remove from oven and while still warm, gently press down the centers again with a 1/4 teaspoon. Use a circular cookie cutter to perfect their shape and size.
- Cool Cookies. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Ganache. Place chocolate chips in a small bowl. Heat heavy cream until just about boiling. Pour hot cream over chocolate chips and let sit for 1 minute, then stir until smooth and combined.
- Fill Cookies. Spoon about 1 teaspoon of ganache into each cookie indent, adding more if space allows. Sprinkle with nonpareils if desired.
- Set Ganache. Refrigerate the filled cookies for 10-15 minutes to allow ganache to set.
- Storage. Store leftover cookies in an airtight container for up to three days.
Notes
- Measure flour accurately by spooning into the measuring cup and leveling off, or preferably weigh it (1 cup = 125 g) to avoid dense cookies.
- Chilling the dough for at least one hour helps maintain the cookies’ shape and creates a tender texture.
- If vanilla bean paste is unavailable, pure vanilla extract is a good substitute.
- Use a circular cookie cutter or biscuit cutter while cookies are warm to ensure perfectly shaped cookies.
- Nonpareils are optional but add a festive touch when sprinkled over the ganache.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
