Chocolate Thumbprint Cookies
These Chocolate Thumbprint Cookies are a simple and comforting treat filled with glossy chocolate ganache, perfect for any occasion that brings together family and friends.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled Spoon and level for accuracy.
- 1/2 cup cocoa powder (Dutch process)
- 1/2 tsp salt
- 1/2 tsp baking powder
Wet Ingredients
- 3/4 cup unsalted butter, softened Use fresh butter for best results.
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 large egg yolks, at room temperature Yolks provide a richer crumb.
- 1 1/2 tsp vanilla bean paste or extract Vanilla enhances flavor.
Ganache Filling
- 1 cup semi-sweet chocolate chips Chopped chocolate can be used for a smoother melt.
- 1/2 cup heavy whipping cream Warm gently to avoid boiling.
Optional Toppings
- Nonpareils for sprinkling on top Optional for decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk flour, cocoa powder, salt, and baking powder together and set aside.
- Cream the softened butter with both sugars until light and fluffy.
- Add egg yolks one at a time, mixing gently, then stir in the vanilla.
- Slowly incorporate the dry mix until smooth. If the dough is too soft, chill for 10 minutes.
- Roll tablespoon-sized portions into balls and arrange them on the baking sheets, leaving space between each.
- Use your thumb or back of a spoon to create a shallow well in each ball.
Baking
- Bake for 10 to 12 minutes, ensuring the edges set but centers remain soft.
- Allow cookies to cool for 5 minutes before transferring to a cooling rack.
- If wells puff up, press gently again with a spoon while warm.
Ganache Preparation
- Place chocolate chips in a heatproof bowl.
- Warm the heavy cream in a saucepan until just below simmering and pour over chips.
- Let sit for 1 minute, then stir slowly until smooth.
- Adjust thickness if necessary by adding warm cream or allowing to cool.
Assembling
- Spoon or pipe ganache into each thumbprint well.
- Sprinkle with nonpareils if desired and let set at room temperature.
Notes
Store in an airtight container at room temperature for up to three days. Cookies can be frozen, unfilled for up to two months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 10g
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