Description
Chocolate thumbprint cookies are rich and chewy dark chocolate cookies with velvety smooth chocolate ganache centers, perfect for a decadent 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: Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the light brown sugar and granulated sugar for about two minutes until fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract until the mixture becomes pale and fluffy, about 1-2 minutes.
- Combine Dry Ingredients with Wet: Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined and no streaks remain.
- Form Dough Balls and Indent: Scoop the dough into 34 equal portions, approximately 1 tablespoon each, and roll into balls. Place on the prepared baking sheets. Using a 1/4 teaspoon or the back of a small spoon, press down on the dough balls to create indents for filling.
- Chill Dough: Chill the prepared dough balls with indents in the refrigerator for at least one hour to firm up, which helps maintain their shape during baking.
- Preheat Oven and Arrange Dough: Preheat your oven to 350°F (175°C). Once chilled, space the dough balls about 1 1/2 inches apart on the baking sheets.
- Bake Cookies: Bake the cookies for 9-11 minutes; 10 minutes yields the best texture. The cookies may spread slightly, so keep an eye to preserve shape.
- Refine Indents and Cool: Immediately after baking, press down the centers with a 1/4 teaspoon to restore indents, using a circular cookie cutter in a gentle circular motion to maintain shape and size. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream until just boiling, then pour over the chocolate chips. Let sit for 1 minute before stirring gently to combine into a smooth ganache.
- Fill Cookies: Spoon about 1 teaspoon of ganache into each cookie’s indent. Add more if space allows. Optionally, sprinkle nonpareils on top for decoration.
- Set Ganache: Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up properly.
- Storage: Store leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Measure your flour properly for best results. Avoid scooping flour directly with a measuring cup, which can lead to excess flour and dry cookies. Instead, spoon flour into the measuring cup and level with a knife, or weigh flour using a scale for accuracy—1 cup equals 125 grams.
- Chilling the dough helps maintain the cookie shape and creates the perfect indentation for the ganache filling.
- If desired, experiment with different types of chocolate for the ganache to customize sweetness or flavor intensity.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
