Description
Deliciously rich and fudgy Chocolate Thumbprint Cookies filled with smooth chocolate ganache. These cookies feature a perfect balance of cocoa in the dough and a creamy ganache center, topped optionally with colorful sprinkles. A delightful treat for chocolate lovers, ideal for dessert or festive 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 all-purpose flour, cocoa powder, salt, and baking powder until combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, light brown sugar, and granulated sugar together for about two minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract until the mixture is pale in color and fluffy, about 1-2 minutes.
- Combine with Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix just until combined, being careful not to overmix.
- Shape Cookies: Scoop about 1 tablespoon of dough for each cookie, roll into balls, and place on parchment-lined baking sheets.
- Create Indents: Using a 1/4 teaspoon measure, press down on each dough ball to make an indent for the ganache filling.
- Chill Dough: Chill the indented cookie dough balls in the refrigerator for at least 1 hour to firm up.
- Preheat Oven: Heat the oven to 350 degrees Fahrenheit.
- Bake Cookies: Arrange dough balls about 1 1/2 inches apart on baking sheets and bake for 10 minutes until set but soft.
- Re-Indent Centers: While cookies are still warm, press down the centers again with a 1/4 teaspoon or use a circular cookie cutter to perfect the 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 semi-sweet 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 glossy.
- Fill Cookies: Spoon about 1 teaspoon of chocolate ganache into the indent of each cooled cookie. Add more ganache if it fits.
- Add Sprinkles: Optionally sprinkle nonpareils or other decorations on top of the ganache-filled cookies.
- Set Ganache: Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up.
- Store: Store leftover cookies in an airtight container at room temperature for up to three days.
Notes
- Measure your flour properly by spooning it into your measuring cup and leveling it off or by weighing it to avoid dense cookies.
- Use Dutch process cocoa powder for the best flavor and rich color in the cookies.
- Chilling the dough before baking helps maintain the cookie shape and prevents spreading.
- If you don't have vanilla bean paste, pure vanilla extract works perfectly as a substitute.
- For a dairy-free version, substitute the butter and heavy cream with vegan alternatives, although the texture might slightly change.
- Make sure to press the indents after baking while cookies are still warm to keep a perfect well for the ganache.
- You can store the cookies with ganache at room temperature for short periods if it is cool, but refrigeration is best to keep the ganache firm.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
