Description
These Chocolate Thumbprint Cookies combine rich cocoa-flavored buttery dough with a luscious chocolate ganache filling. Perfectly soft and fudgy with a delicate indent filled with smooth, creamy ganache and optionally topped with sprinkles, these cookies are a delightful treat for any chocolate lover.
Ingredients
Scale
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 the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder to combine evenly. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the softened butter, light brown sugar, and granulated white sugar together for about two minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract until the mixture becomes pale in color and fluffy, about 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter and sugar mixture. Mix just until combined to form the cookie dough.
- Shape the Cookies: Scoop the dough into 34 portions, roughly 1 tablespoon each, and roll into balls. Place them on parchment-lined baking sheets. Use a 1/4 teaspoon to press down on the center of each dough ball creating an indent.
- Chill the Dough: Chill the baking sheets with the indented dough balls in the refrigerator for at least 1 hour to firm up the dough and preserve the indentations.
- Preheat Oven and Arrange Cookies: Preheat the oven to 350 degrees Fahrenheit. Space the dough balls about 1 1/2 inches apart on the baking sheets.
- Bake the Cookies: Bake for 10 minutes or until set. Remove from the oven and lightly press the centers again with a 1/4 tsp to restore the indents. For perfect circular shapes, gently go around each cookie with a circular cookie cutter or biscuit cutter while still warm. Let the cookies cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before filling.
- Prepare the Chocolate 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 chips. Let it sit for 1 minute, then stir until smooth and glossy.
- Fill the Cookies: Spoon about 1 teaspoon of the chocolate ganache into the indent of each cookie, adding more if desired to fill the well completely.
- Add Sprinkles and Chill: Optionally sprinkle nonpareils on top of the ganache. Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
- Store Properly: Store leftover cookies in an airtight container in the refrigerator for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning it into a measuring cup and leveling with a knife to avoid dense cookies; weighing flour is even more accurate, with 1 cup equaling 125 grams.
- Chilling the dough is essential to keep the indentations and ensure the cookies do not spread too much while baking.
- Use Dutch process cocoa powder for a richer chocolate flavor and deeper color.
- Vanilla bean paste gives the cookies a more intense vanilla flavor but extract works equally well.
- Pressing the cookies gently after baking helps maintain the thumbprint shape and creates a neater appearance.
- Chocolate ganache can be made ahead and stored at room temperature; gently rewarm before filling.
- Use nonpareils for a fun decorative touch, or omit them for a simpler look.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
