Description
These Chocolate Thumbprint Cookies feature a rich cocoa dough topped with a smooth and glossy chocolate ganache filling. Perfectly soft with a delightful chocolate punch, these cookies are a must-have treat 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 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.
- Cream butter and sugars: In a large bowl, cream softened butter, light brown sugar, and granulated white sugar together with an electric mixer for two minutes until fluffy.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla bean paste or extract until the mixture becomes pale and fluffy, about 1-2 minutes.
- Combine dough: Gradually add the dry ingredients to the wet mixture and mix just until combined, taking care not to overmix.
- Shape cookie dough: Scoop the dough into 34 portions (about 1 tablespoon each) and roll into balls. Place them on the prepared baking sheets.
- Create indentations: Using a 1/4 teaspoon, press down on the dough balls to make an indent in the center.
- Chill dough: Chill the indented dough balls for at least one hour. You may chill them all on one baking sheet and redistribute before baking.
- Bake cookies: Preheat the oven to 350 degrees Fahrenheit. Arrange dough balls about 1 1/2 inches apart on the baking sheets and bake for 11 minutes.
- Refine the centers: When baked, lightly press down on cookie centers again with a 1/4 teaspoon to re-establish the indent. While still hot, use a circular cookie cutter to perfect shape and size.
- Cool cookies: Let cookies cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
- Make ganache: Place chocolate chips in a small bowl. Heat heavy cream until just boiling, then pour over the chocolate chips. Let sit for 1 minute, then stir gently until smooth and glossy.
- Fill cookies: Spoon about 1 teaspoon of chocolate ganache into the center of each cooled cookie. Add more ganache if space allows.
- Optional garnish and chill: Sprinkle nonpareils on top if desired. Chill cookies in the refrigerator 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 properly by spooning it into the measuring cup and leveling with a knife or weigh it to ensure accuracy and avoid dense cookies.
- Chilling the dough is crucial for retaining shape and creating distinct indents for the ganache.
- Using Dutch processed cocoa powder gives a richer chocolate flavor and darker color.
- If you don’t have vanilla bean paste, pure vanilla extract works well as a substitute.
- Ensure the heavy cream is hot enough to fully melt the chocolate for a smooth ganache.
- Cookies are best enjoyed within three days stored at room temperature or refrigerated.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
