Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies: A Deliciously Decadent Treat

If you’re looking for a cookie that’s both elegant and indulgent, these Chocolate Thumbprint Cookies are the perfect choice. With their rich, chocolatey base and a luscious ganache filling, these cookies are as beautiful as they are delicious. Whether you’re making them for a holiday treat, a special occasion, or simply to satisfy a chocolate craving, these thumbprint cookies are sure to impress.

Why You’ll Love This Recipe

These Chocolate Thumbprint Cookies are a delightful blend of textures and flavors. The cookies themselves are tender, buttery, and deeply chocolatey, thanks to the use of Dutch process cocoa powder. The addition of a smooth, rich chocolate ganache in the center elevates these cookies to something truly special. They’re easy to make but look impressive, making them an ideal dessert for entertaining or gifting.

Ingredients

For the Chocolate Thumbprint Cookies:

• 1 ½ cups (188 g) all-purpose flour, spooned and leveled
• ½ cup (40 g) Dutch process cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¾ cup (168 g) unsalted butter, softened
• ¾ cup (165 g) light brown sugar, packed
• ¼ cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 ½ teaspoon vanilla bean paste or extract

For the Chocolate Ganache:

• 1 cup (200 g) semi-sweet chocolate chips
• ½ cup (120 ml) heavy whipping cream
• Nonpareils for sprinkling on top (optional)

Directions

Make the Chocolate Thumbprint Cookies:

1. Prepare the Baking Sheets:
   Line two baking sheets with parchment paper and set them aside. This will prevent the cookies from sticking and make cleanup easier.
2. Mix the Dry Ingredients:
   In a medium-sized bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set this mixture aside.
3. Cream the Butter and Sugars:
   In a large bowl, cream together the softened butter, light brown sugar, and granulated white sugar using an electric mixer for about two minutes. The mixture should be light and fluffy.
4. Add the 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.
5. Combine the Ingredients:
   Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix the dough.
6. Shape the Cookies:
   Scoop the dough into 34 portions, about 1 tablespoon of dough each. Roll each portion into a ball and place them on the prepared baking sheets.
7. Create the Indents:
   Using a ¼ teaspoon, press down on the center of each dough ball to create an indent. This is where the ganache will go later.
8. Chill the Dough:
   Chill the prepared dough balls in the refrigerator for at least one hour. This step is crucial for preventing the cookies from spreading too much during baking.

Bake the Cookies:

9. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
10. Bake:
    Arrange the chilled dough balls about 1 ½ inches apart on the baking sheets. Bake the cookies for 9-11 minutes (10 minutes is usually perfect).
11. Shape if Needed:
    After baking, you can lightly press down on the centers again with a ¼ teaspoon if the indents have puffed up. Use a circular cookie cutter while the cookies are still hot to shape them perfectly round if desired.
12. Cool:
    Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Make the Chocolate Ganache:

13. Melt the Chocolate:
    Place the semi-sweet chocolate chips in a small bowl.
14. Heat the Cream:
    Heat the heavy whipping cream in the microwave or on the stove until it’s just about boiling.
15. Combine:
    Pour the hot cream over the chocolate chips and let it sit for 1 minute. Stir the mixture until smooth and fully combined.

Assemble the Cookies:

16. Fill the Cookies:
    Once the cookies are completely cool, fill each well with about 1 teaspoon of ganache, or more if it fits. Optionally, sprinkle nonpareils over the ganache for a festive touch.
17. Set the Ganache:
    Chill the cookies in the refrigerator for 10-15 minutes to allow the ganache to set.
18. Store:
    Store any leftovers in an airtight container at room temperature for up to three days.

Recipe Details

• Prep Time: 20 minutes (plus 1 hour chilling time)
• Cooking Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 34 cookies
• Calories: 120 kcal per cookie

Final Thoughts

These Chocolate Thumbprint Cookies are a delicious and elegant treat that’s perfect for any occasion. The rich chocolate flavor and smooth ganache filling make them a hit with both kids and adults alike. Whether you’re baking for the holidays, a special event, or just because, these cookies are sure to be a crowd-pleaser. Try them out today and enjoy the delightful combination of chocolate and sweetness in every bite!

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