Description
Deliciously rich and fudgy Chocolate Thumbprint Cookies filled with a smooth chocolate ganache, perfect for chocolate lovers and special occasions. These cookies have a tender cocoa-flavored base with an indulgent creamy center, topped optionally with festive sprinkles.
Ingredients
Scale
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
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 until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with the light brown sugar and granulated sugar for about two minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the two room temperature egg yolks and vanilla bean paste or extract until the mixture is pale in color and has a fluffy texture, about 1-2 minutes.
- Combine Dough: Gradually add the dry ingredients to the butter mixture and mix just until fully incorporated, careful not to overmix.
- Form Dough Balls: Scoop the dough into 34 equal portions, roughly one tablespoon each, and roll them into smooth balls. Place them on baking sheets lined with parchment paper.
- Create Indents: Using a 1/4 teaspoon, gently press down the center of each dough ball to form a small indent for the filling.
- Chill Dough: Refrigerate the prepared dough balls for at least one hour to firm up, which helps maintain the shape during baking.
- Preheat Oven and Arrange Cookies: Preheat your oven to 350 degrees Fahrenheit. Arrange the chilled dough balls about 1 1/2 inches apart on baking sheets.
- Bake Cookies: Bake the cookies for 10 minutes until set but still soft in the center.
- Reform Indents: Immediately after baking, press the centers again with a 1/4 teaspoon to ensure the indent is defined. For a perfect circular shape, gently run a circular cookie cutter around the edges while the cookies are still warm.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream in the microwave or on the stove until it just starts to boil. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Stir gently until smooth and glossy.
- Fill Cookies: Spoon about 1 teaspoon of the chocolate ganache into each cookie indent, adding more if there is space.
- Optional Decoration: Sprinkle nonpareils or other decorative sprinkles over the ganache if desired.
- Set Ganache: Chill the filled cookies in the refrigerator for 10-15 minutes until the ganache is set.
- Store Properly: Keep leftover cookies in an airtight container at room temperature or refrigerated for up to three days.
Notes
- Measure flour accurately by spooning it into the measuring cup and leveling off with a knife to avoid dense cookies. Alternatively, weigh your flour for best results (1 cup = 125 grams).
- Room temperature egg yolks help with better mixing and texture.
- Do not overmix the dough to keep the cookies tender.
- Chilling the dough is essential to maintain the cookie shape and prevent spreading during baking.
- Use Dutch process cocoa powder for a richer chocolate flavor.
- The ganache can be made ahead and stored refrigerated; rewarm gently before filling cookies.
- For a dairy-free option, substitute the heavy cream and butter with plant-based alternatives, but this may alter texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
