Description
These rich and fudgy Chocolate Thumbprint Cookies feature a soft cocoa cookie base filled with a luscious chocolate ganache center. Perfectly portioned bite-sized treats, they combine the deep flavor of cocoa with a creamy, glossy ganache, making a delightful dessert or snack for chocolate lovers.
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 and 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; set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar for about two minutes until light and fluffy.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla extract or paste, continuing to beat until the mixture turns pale and fluffy, about 1-2 minutes.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and mix just until combined to form the cookie dough.
- Form dough balls and indent: Scoop the dough into 34 roughly one-tablespoon portions and roll each into balls. Place on prepared baking sheets. Using a 1/4 teaspoon, gently press an indent into each dough ball to create a thumbprint.
- Chill dough: Chill the indented dough balls in the refrigerator for at least one hour to firm up the dough and set the shape before baking.
- Bake cookies: Preheat oven to 350°F (175°C). Space the chilled dough balls about 1 1/2 inches apart on the baking sheets. Bake for 9-11 minutes, ideally 10 minutes, until cookies are set but still soft.
- Refine indents and cool: After baking, while still warm, gently press the centers again with a 1/4 teaspoon to recreate the indent if needed. Use a circular cookie cutter to shape the cookies for a perfect round shape. Let cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- Make the chocolate ganache: Place chocolate chips in a small bowl. Heat the heavy cream until just about boiling, then pour over the chocolate chips. Let sit for one minute and then stir gently until smooth and glossy.
- Fill cookies with ganache: Spoon about 1 teaspoon of the ganache into each cookie indent. Add additional ganache if the indent allows. Sprinkle with nonpareils if desired.
- Set the ganache: Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
- Store leftovers: Keep leftover cookies in an airtight container in the refrigerator for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning into your measuring cup and leveling off with a knife to avoid using too much flour. Weighing flour is ideal (1 cup = 125 g).
- Chilling the dough is crucial to maintain cookie shape and texture.
- The ganache can be customized by using different types of chocolate depending on desired sweetness.
- Use room temperature egg yolks for better incorporation into the butter and sugar mixture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
