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Chocolate Thumbprint Cookies


  • Author: Dulcia
  • Total Time: 1 hour 30 minutes
  • Yield: 34 1x

Description

These Chocolate Thumbprint Cookies are a delightful combination of rich cocoa and smooth chocolate ganache. With a soft, buttery base and a luscious filling, they’re an indulgent treat perfect for any occasion. The deep chocolate flavor is complemented by the creamy ganache, making each bite pure decadence.


Ingredients

Scale

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)


Instructions

For the Chocolate Thumbprint Cookies:
Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
In a large bowl, cream together the butter, brown sugar, and granulated white sugar with an electric mixer for two minutes.
Add the egg yolks and vanilla to the butter/sugar mixture and mix until pale in color and fluffy, about 1-2 minutes.
Gradually add in the dry ingredients, mixing just until combined.
Scoop the dough into 34 portions, then roll into balls (about 1 tablespoon of dough each).
Transfer the dough balls to the prepared baking sheets.
Using a ¼ teaspoon, press down on the dough balls to create an indent.
Chill the prepared indented dough balls for at least one hour. (You can chill all the dough together on one baking sheet and then separate it onto multiple baking sheets when ready to bake.)
Baking the Cookies:
Preheat the oven to 350°F (175°C).
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).
When the cookies are done baking, lightly press down on the centers again with a ¼ teaspoon if needed. Use a circular cookie cutter or biscuit cutter while they are still hot to shape them perfectly round and to get them back to their original size.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
For the Chocolate Ganache:
Add the chocolate chips to a small bowl.
Heat the heavy cream in the microwave or on the stove until it is just about boiling.
Pour the hot cream over the chocolate chips and let sit for 1 minute.
Stir to combine the cream and chocolate until smooth and fully incorporated.
Assembling the Cookies:
Fill each well of the cookies with about 1 teaspoon of ganache, or more if it fits.
Optionally, sprinkle nonpareils over the ganache.
Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.
Store leftovers in an airtight container for up to three days.

  • Prep Time: 20 minutes(plus 1 hour chilling time)
  • Cook Time: 10 minutes

Nutrition

  • Calories: 120