Chocolate Thumbprint Cookies
These warm and comforting Chocolate Thumbprint Cookies feature a tender dough filled with a silky chocolate ganache, perfect for sharing with family or friends.
Ingredients
For the Cookie Dough
- 1 1/2 cups all-purpose flour, spooned and leveled Spoon and level to avoid dry cookies
- 1/2 cup cocoa powder (Dutch process)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup unsalted butter, softened Should be soft enough to press a finger and leave a slight dent
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 large egg yolks, at room temperature Do not use whole eggs for tender cookies
- 1 1/2 tsp vanilla bean paste or extract
For the Ganache Filling
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream Warm until just simmering
- nonpareils for sprinkling on top (optional) Adds a nice touch
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, salt, and baking powder until even in color.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Add the egg yolks one at a time, beating until the mixture is smooth, then stir in the vanilla.
- Add the dry mixture in two parts, folding just until it comes together into a soft dough.
- Cover with plastic wrap and chill the dough for at least 30 minutes.
Baking the Cookies
- Scoop 1 tablespoon-sized portions of dough, roll into smooth balls, and place them two inches apart on the lined sheets.
- Press your thumb into the center of each ball to make a 1/2-inch well.
- Bake for 10 to 12 minutes, until the edges are firm but the center is slightly soft.
- Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
For the Ganache
- Place the chocolate chips in a heatproof bowl.
- Warm the heavy cream over low heat just until it simmers at the edges, then pour it over the chips and let sit for 1 minute.
- Stir gently until the mixture becomes glossy and smooth. If too thick, add warm cream slowly to thin it out.
Assembling the Cookies
- Spoon or pipe about a teaspoon of ganache into each thumbprint well after the cookies have cooled.
- Sprinkle with nonpareils while the ganache is still soft, if desired.
- Let the ganache set at room temperature for about 30 minutes or chill for 10 minutes.
Notes
Store in an airtight container at room temperature for up to 3 days. Allows flavors to deepen overnight.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 7g
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