Description
These rich and indulgent Chocolate Thumbprint Cookies feature a tender cocoa-flavored cookie base filled with luscious semi-sweet chocolate ganache. Perfectly textured with a touch of brown sugar sweetness and a silky ganache center, these cookies make a delightful treat for chocolate lovers and are easy to prepare with simple ingredients.
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. Set aside for later use.
- Cream Butter and Sugars: In a large bowl, combine the softened butter, light brown sugar, and granulated sugar. Using an electric mixer, cream the mixture for two minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix the egg yolks and vanilla bean paste (or extract) into the creamed butter mixture until pale in color and fluffy, about 1 to 2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients and mix just until combined to form a dough.
- Form Dough Balls and Indent: Scoop the dough into 34 portions (about 1 tablespoon each), rolling each into a ball. Place them on the prepared baking sheets. Use a 1/4 tsp measure to press down and create an indentation in each dough ball.
- Chill the Dough: Chill the prepared dough balls for at least one hour. You may chill all dough together on one baking sheet and separate it onto multiple sheets prior to baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange dough balls about 1 1/2 inches apart on baking sheets. Bake for 9 to 11 minutes, aiming for around 10 minutes for perfect texture.
- Refine Indent Shape: Upon removal from oven, gently press down the centers again with a 1/4 tsp to reform the indentations. Optionally, use a circular cookie cutter or biscuit cutter to smooth their shape while still warm. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- Make the Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream until just about boiling, then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy.
- Assemble the Cookies: Spoon about 1 teaspoon of ganache into each cookie indent, adding more if space allows. Sprinkle with nonpareils if desired.
- Set the Ganache and Store: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set. Store leftovers in an airtight container for up to three days.
Notes
- Measure your flour properly to avoid dense cookies. Do not scoop flour directly with a measuring cup. Instead, spoon the flour into the cup and level with a knife or weigh it (1 cup = 125 grams).
- Using Dutch process cocoa powder gives a richer flavor and darker color to the cookies.
- Room temperature egg yolks mix better with the butter mixture and improve texture.
- Chilling the dough is crucial for well-defined thumbprint indents and better cookie shape.
- Pressing the indents again right after baking helps maintain the signature well shape for the ganache filling.
- Ganache can be customized with different chocolate types or added extracts for flavor variations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
