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Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe

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4.6 from 13 reviews

These Chocolate Thumbprint Cookies are rich, fudgy, and perfectly bite-sized with a luscious chocolate ganache filling. Ideal for chocolate lovers, these cookies combine a soft cocoa cookie base with a smooth, creamy ganache center, topped optionally with sprinkles for a delightful texture contrast.

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

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until fully combined. Set aside.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with light brown sugar and granulated white sugar for two minutes until light and fluffy.
  3. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract to the butter and sugar mixture, beating until pale and fluffy, about 1 to 2 minutes.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to form the cookie dough.
  5. Form Dough Balls and Indent: Scoop the dough into 34 equal portions (about 1 tablespoon each) and roll into balls. Place on prepared baking sheets lined with parchment paper. Using a 1/4 teaspoon, gently press down on each dough ball to create an indent.
  6. Chill the Dough: Chill the prepared dough balls for at least one hour. You can chill them all together on one baking sheet and separate before baking if preferred.
  7. Preheat Oven and Arrange Dough: Preheat your oven to 350 degrees Fahrenheit. Arrange dough balls about 1 1/2 inches apart on the baking sheets.
  8. Bake Cookies: Bake for 11 minutes until set. After baking, gently press down the centers again with a 1/4 tsp to maintain indentations. While still hot, use a circular cookie cutter or biscuit cutter to ensure perfect round shape and size.
  9. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes then transfer them to a wire rack to cool completely.
  10. Prepare Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream until just about boiling using the microwave or stovetop. Pour the hot cream over the chocolate chips and let sit for 1 minute.
  11. Mix Ganache: Stir the cream and chocolate together until smooth and glossy.
  12. Assemble Cookies: Fill each cookie's well with about 1 teaspoon of ganache (more if the space allows). Optionally, sprinkle nonpareils over the tops for decoration.
  13. Set Ganache: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set.
  14. Store Cookies: Store leftovers in an airtight container for up to three days to maintain freshness.

Notes

  • Be sure to chill the dough thoroughly; this helps maintain the indentations during baking.
  • If you don't have vanilla bean paste, pure vanilla extract works just as well.
  • Use a circular cookie cutter right after baking to keep the cookies uniform in shape and size.
  • The ganache can be made ahead and stored in the fridge, rewarm slightly before filling.
  • For a different flavor variation, try adding a pinch of cinnamon or espresso powder to the dry ingredients.
  • Nonpareils are optional but add a nice festive look and texture contrast.

Find it online: https://sweetworldcooks.com/chocolate-thumbprint-cookies-with-rich-chocolate-ganache-recipe/