Description
Delight in these rich and fudgy Chocolate Thumbprint Cookies, featuring a tender cocoa-infused dough filled with smooth, creamy chocolate ganache. Perfectly baked to have a soft center with a delicate crisp edge, these cookies are ideal for chocolate lovers looking for an elegant yet simple 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 all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set aside.
- Cream butter and sugars: In a large bowl, cream softened unsalted butter with light brown sugar and granulated white sugar using an electric mixer for 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 dry and wet ingredients: Gradually add the dry ingredients into the butter mixture and mix just until combined, avoiding overmixing.
- Form dough balls: Scoop the dough into 34 portions (about 1 tablespoon each) and roll into balls. Place them spaced on parchment-lined baking sheets.
- Create indents: Using a 1/4 teaspoon measure, press down gently on each dough ball to form an indent for the ganache filling.
- Chill dough: Chill the prepared indented dough balls in the refrigerator for at least one 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 11 minutes until set but still soft.
- Refine shape and cool: Immediately after baking, press the centers again with a 1/4 teaspoon to deepen indents if needed. Use a circular cookie cutter gently around edges to reshape. Let 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 nearly boiling, then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
- Fill cookies: Spoon about 1 teaspoon of ganache into each cookie indent, adding more if space allows. Sprinkle with nonpareils if desired.
- Set ganache: Chill filled cookies in the refrigerator for 15 minutes to allow the chocolate ganache to set properly.
- Store cookies: Keep leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Measure flour carefully to avoid dense cookies: spoon flour into the measuring cup and level off with a knife, or weigh your flour for accuracy (125 grams = 1 cup).
- Chilling dough is essential to prevent cookies from spreading and to enhance flavor.
- If you don’t have vanilla bean paste, pure vanilla extract works perfectly as a substitute.
- Use a gentle touch when pressing dough indents after baking to avoid breaking the cookies.
- Ganache can be prepared ahead and stored refrigerated for a few days; gently reheat before filling cookies if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
