Description
Delicious and rich Chocolate Thumbprint Cookies filled with smooth chocolate ganache, perfect for chocolate lovers. These cookies have a tender, cocoa-flavored base with a soft center that holds a creamy chocolate filling, topped optionally with sprinkles.
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 Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with light brown sugar and granulated sugar for about two minutes until fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract until the mixture is pale and fluffy, about 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture and mix just until combined to form the chocolate cookie dough.
- Shape Dough Balls: Scoop approximately 1 tablespoon of dough per portion to make 34 portions total, then roll each into balls. Place them evenly spaced on prepared baking sheets lined with parchment paper.
- Create Indents: Use a 1/4 teaspoon to press an indent into the center of each dough ball carefully without breaking the dough.
- Chill Dough: Chill the indented dough balls on baking sheets in the refrigerator for at least one hour to firm up before baking.
- Preheat Oven and Bake: Preheat the oven to 350 degrees Fahrenheit. Arrange chilled dough balls about 1 1/2 inches apart on baking sheets and bake for 10 minutes until set but not overbaked.
- Adjust Indents and Cool: While still warm, gently press the centers again with a 1/4 teaspoon to deepen the indents if needed and use a circular cookie cutter around the edges to restore shape. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Chocolate Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream until just about boiling (microwave or stovetop). Pour the hot cream over the chocolate chips and let sit for 1 minute, then stir until smooth and glossy.
- Fill Cookies: Spoon about 1 teaspoon of chocolate ganache into the center indent of each cookie. Add more ganache if space allows.
- Add Sprinkles and Chill: Optionally sprinkle nonpareils over the ganache. Chill cookies in the refrigerator for 10-15 minutes to set the ganache filling.
- Store Cookies: Store leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning it into the measuring cup and leveling it off with a knife to avoid dense cookies.
- Alternatively, weigh your flour for best accuracy; 1 cup of flour equals 125 grams.
- Chilling the dough is crucial to maintain the shape and create clean indentations in the cookies.
- Use Dutch process cocoa powder for a richer chocolate flavor in the cookies.
- If you don’t have vanilla bean paste, use vanilla extract as a substitute.
- Sprinkles are optional but add a fun texture and look to the finished cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
