Description

Delight in these rich and fudgy Chocolate Thumbprint Cookies topped with a luscious homemade chocolate ganache. Perfectly soft with a hint of cocoa, these cookies have a classic thumbprint indentation filled with creamy ganache, making them an irresistible treat for chocolate lovers. Ideal for baking enthusiasts seeking a simple yet indulgent cookie recipe.

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

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Instructions

Prepare the dough: Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder until well combined. In a large bowl, cream the softened butter, brown sugar, and granulated sugar using an electric mixer for two minutes until light and fluffy. Add the egg yolks and vanilla paste or extract, mixing for 1-2 minutes until pale and fluffy. Gradually add the dry ingredients and mix just until combined, being careful not to overmix.
Shape the cookies: Scoop the dough into 34 equal portions (about 1 tablespoon each) and roll into balls. Place the dough balls onto the prepared baking sheets spaced evenly apart. Using a 1/4 teaspoon measure, press down gently on each dough ball to create an indent for the filling. Chill the prepared dough balls in the refrigerator for at least one hour to firm up.
Bake the cookies: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls approximately 1 1/2 inches apart on baking sheets. Bake for 9-11 minutes, ideally 10 minutes, until the cookies are set but still soft. Remove from the oven and immediately press the centers down again with a 1/4 teaspoon to maintain the indent. Use a circular cookie cutter or biscuit cutter in a gentle circular motion while the cookies are hot to perfect their shape and size.
Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the ganache: Place the chocolate chips in a small bowl. Heat the heavy cream until just about to boil, either in the microwave or on the stovetop. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Stir gently until the mixture is smooth and glossy.
Assemble the cookies: Spoon about 1 teaspoon of the prepared ganache into each cookie indent, adding more if space allows. Optionally, sprinkle nonpareils over the ganache for a festive touch. Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
Storage: Store any leftover cookies in an airtight container in the refrigerator for up to three days to maintain freshness.

Notes

Measure your flour properly by spooning it into the measuring cup and leveling off with a knife to avoid using too much flour, which can make cookies dense.
You can weigh the flour for accuracy: 1 cup equals 125 grams.
Chilling the dough is essential to prevent spread and to achieve the perfect texture and shape.
Pressing the indent again right after baking ensures they hold the ganache filling well.
Use Dutch-process cocoa powder for a richer chocolate flavor.
If you prefer, substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your taste preference.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 55mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg