Description
Chocolate Thumbprint Cookies feature a rich, cocoa-based cookie base with a smooth, decadent chocolate ganache filling. These cookies are simple for beginners to make and deliver deep chocolate flavor.
Ingredients
- 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
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar for two minutes using an electric mixer.
- Mix in egg yolks and vanilla until the mixture is pale and fluffy, about 1–2 minutes.
- Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
- Scoop the dough into 34 portions (about 1 tablespoon each) and roll into balls.
- Place dough balls onto the prepared baking sheets. Use a 1/4 tsp measure to press down and create an indent in the center of each ball.
- Chill the indented dough balls for at least one hour.
- Preheat your oven to 350°F.
- Arrange the chilled dough balls on the baking sheets, spacing them 1 1/2 inches apart.
- Bake for 9–11 minutes.
- While the cookies are still warm, gently press down on the centers again with a 1/4 tsp to keep the shape defined.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack.
- For the ganache, place chocolate chips in a small bowl.
- Heat the heavy cream until it is just about to boil, then pour it over the chocolate chips. Let it sit undisturbed for 1 minute.
- Stir the cream and chocolate until the mixture is smooth and completely combined.
- Fill each cookie indent with about 1 teaspoon of the prepared ganache.
- If desired, sprinkle the tops with nonpareils.
- Chill the assembled cookies for 10–15 minutes to let the ganache set firm.
- Store leftovers in an airtight container for up to three days.
Notes
- Measure flour correctly for best results. Spoon flour into the measuring cup and level off with a knife, or weigh it (1 cup equals 125 grams).
- Chilling the dough for the full hour helps the cookies keep their shape during baking.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American