Description
These Chocolate Thumbprint Cookies are rich, fudgy, and coated with a smooth chocolate ganache center. Perfectly soft with a slight crisp edge, these cookies combine a cocoa-infused cookie base with a luscious chocolate ganache filling for an irresistible treat that’s simple enough for any baker to make.
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 dough: Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until combined.
- Cream the butter and sugars: In a large bowl, use an electric mixer to cream the softened butter with the brown sugar and white sugar 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 is pale in color and fluffy, about 1-2 minutes.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture and mix just until combined. Avoid overmixing to keep the dough tender.
- Form dough balls and indent: Scoop approximately 1 tablespoon portions of dough (about 34 in total), roll them into balls, and place on the prepared baking sheets. Using a 1/4 tsp, gently press down on each dough ball to create an indent for the ganache filling.
- Chill the dough: Refrigerate the indented dough balls on a baking sheet for at least one hour to firm up and prevent spreading during baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Arrange chilled dough balls about 1 1/2 inches apart on baking sheets. Bake for 9-11 minutes, ideally 10 minutes, until the edges are set but centers remain soft.
- Refine the indents and cool: Immediately after baking, press down again on each cookie’s center with a 1/4 tsp to restore the indent shape, using a circular cookie cutter if desired. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the ganache: Place chocolate chips in a small bowl. Heat the heavy cream until just about boiling, then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
- Assemble the cookies: Spoon about 1 tsp of ganache into each cookie indent, adding more if needed. Optionally, sprinkle with nonpareils on top for decoration. Chill the completed cookies in the fridge for 10-15 minutes to set the ganache.
- Store properly: Keep leftovers in an airtight container in the refrigerator for up to three days to maintain freshness and ganache firmness.
Notes
- Measure flour properly by spooning it into your cup and leveling it off or by weighing to avoid too dense cookies.
- Chilling the dough for at least an hour is important to maintain cookie shape and prevent spreading during baking.
- The ganache can be made ahead and stored in the fridge; rewarm gently before filling cookies if needed.
- For a decorative touch, use colored nonpareils or sprinkle coarse sea salt on the ganache before chilling.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 35 mg
