Description
These Chocolate Thumbprint Cookies are rich, fudgy, and filled with smooth chocolate ganache. Perfectly balanced with a tender cocoa cookie base and a luscious chocolate center, they are ideal for chocolate lovers looking for a classic yet decadent treat.
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 the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream softened unsalted butter, light brown sugar, and granulated white sugar together for two minutes until light and fluffy.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla bean paste or extract until pale and fluffy, about 1-2 minutes.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and blend just until combined to form a dough.
- Shape dough balls: Portion the dough into 34 equal pieces (about 1 tablespoon each), roll into balls, and place on prepared baking sheets lined with parchment paper.
- Indent dough balls: Using a 1/4 teaspoon, press down into the center of each dough ball to create an indent for filling.
- Chill dough: Chill the dough balls on the baking sheets for at least 1 hour to firm up before baking.
- Preheat oven: Set the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake cookies: Arrange the chilled dough balls about 1 1/2 inches apart and bake for 11 minutes until set.
- Re-indent and shape cookies: Immediately after baking, lightly press the centers again with a 1/4 teaspoon to re-indent and use a circular cookie cutter or biscuit cutter to shape the cookies while still hot. Let 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 about boiling and pour over the chocolate chips. Let sit for 1 minute, then stir until smooth and combined.
- Fill cookies: Spoon about 1 teaspoon of ganache into each cookie indent. Add extra if the cavity allows.
- Garnish: Sprinkle optional nonpareils over the filled cookies for decoration.
- Set ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to set.
- Store cookies: Keep 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 weighing it to avoid excess flour, which can make cookies dry.
- Chilling dough is essential for maintaining cookie shape and creating a better texture.
- Use room temperature egg yolks for better incorporation and texture.
- Re-indenting cookies after baking ensures the ganache fits perfectly and cookies maintain their iconic thumbprint shape.
- Store cookies in an airtight container at room temperature or refrigerated depending on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
