Description
Chocolate Thumbprint Cookies are decadent, chewy dark chocolate cookies with a smooth, rich chocolate ganache center. These cookies balance the deep cocoa flavor with a luscious ganache filling, perfect for an elegant dessert or special treat.
Ingredients
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 the flour, cocoa powder, salt, and baking powder until evenly combined. 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 white sugar for about two minutes until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract, continuing to beat until the mixture becomes pale in color and fluffy, about 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to form the cookie dough.
- Form Dough Balls: Scoop approximately one tablespoon of dough per cookie, roll each into a ball to make 34 portions, and transfer to parchment-lined baking sheets.
- Create Indents: Press down on each dough ball using a 1/4 teaspoon measure to create an indent for the ganache filling.
- Chill Dough: Refrigerate the prepared dough balls for at least 1 hour to firm up and set the shape before baking.
- Preheat and Arrange: Preheat the oven to 350°F (175°C). Arrange chilled dough balls about 1 1/2 inches apart on baking sheets.
- Bake Cookies: Bake for 9-11 minutes; 10 minutes is ideal. Once baked, gently press down centers again with the 1/4 teaspoon and use a circular cookie cutter to reshape the indents while cookies are still warm.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Chocolate Ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream until just about boiling, pour over chips, and let sit for 1 minute. Stir until smooth and combined.
- Assemble Cookies: Spoon about 1 teaspoon of ganache into each cookie’s indent. Sprinkle nonpareils on top if desired.
- Set Ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow ganache to set firmly.
- Storage: Store leftovers in an airtight container at room temperature for up to three days.
Notes
- Use Dutch process cocoa powder for a richer, smoother chocolate flavor.
- Spoon and level flour for accurate measurement to avoid dense cookies.
- Chilling the dough is important to maintain the indent shape during baking.
- Pressing the centers again right after baking helps keep the signature thumbprint shape.
- Optional nonpareils add festive color and texture but can be omitted.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
