Description
Delight in these rich and tender Chocolate Thumbprint Cookies, perfectly balanced with a deep cocoa flavor and filled with luscious homemade chocolate ganache. These cookies combine buttery dough with a soft center, topped optionally with crunchy nonpareils for a festive touch. Ideal for any chocolate lover’s treat collection.
Ingredients
Scale
For the Chocolate Thumbprint Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-processed cocoa powder
- 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 Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, salt, and baking powder until evenly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the light brown sugar and granulated white sugar until the mixture is light and fluffy, about 3 to 4 minutes using an electric mixer on medium speed.
- Add Egg Yolks and Vanilla: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla bean paste or extract until fully integrated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed to avoid flour flying. Continue until a smooth dough forms with a deep chocolate color.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up the dough and enhance flavor melding.
- Preheat Oven and Prepare Baking Sheet: When ready, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Form the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place cookies evenly spaced on the prepared sheet. Using your thumb or the back of a teaspoon, gently create an indentation in the center of each cookie without breaking through to the bottom.
- Bake the Cookies: Bake for 10-12 minutes until the edges are set but the centers still look slightly soft. Remove the cookies from the oven and allow them to cool slightly on the baking sheet.
- Prepare the Ganache: While the cookies cool, heat the heavy whipping cream in a small saucepan over medium heat just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Fill the Thumbprints: Spoon or pipe the warm ganache into the indentations of each cookie. Optionally, sprinkle nonpareils on top of the ganache for decoration.
- Set and Serve: Allow the ganache to set at room temperature or refrigerate the cookies for about 15-20 minutes until the chocolate is firm. Serve and enjoy your decadent chocolate thumbprint cookies.
Notes
- Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor.
- Room temperature egg yolks ensure better incorporation into the butter and sugar mixture.
- Chilling the dough helps prevent spreading and intensifies flavor.
- If ganache is too thick after cooling, gently warm it before filling the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
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