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Chocolate Thumbprint Cookies

Delicious Chocolate Thumbprint Cookies with Irresistible Ganache

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These Chocolate Thumbprint Cookies feature a chewy chocolate base filled with velvety ganache, perfect for holiday gatherings.
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Prep Time 1 hour
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 2 hours 11 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup all-purpose flour Provides structure; measure properly to avoid dense cookies.
  • 0.25 cup Dutch process cocoa powder Gives a deep chocolate flavor; for best results, use high-quality cocoa.
  • 0.25 teaspoon salt Enhances overall flavor.
  • 1 teaspoon baking powder Acts as a leavening agent to create a soft texture.
  • 0.5 cup unsalted butter Adds richness and moisture; use softened butter for easier creaming.
  • 0.5 cup light brown sugar Contributes moisture and a rich sweetness.
  • 0.25 cup granulated sugar Adds an extra layer of sweetness and contrast.
  • 2 large egg yolks Bind the dough while adding richness; use room-temperature eggs for better incorporation.
  • 1 teaspoon vanilla bean paste (or extract) Infuses delightful flavor.
For the Ganache Filling
  • 1 cup semi-sweet chocolate chips Used for the ganache filling; quality chocolate ensures a smooth finish.
  • 0.5 cup heavy whipping cream Makes the ganache creamy and luscious.
Optional Decorations
  • to taste nonpareils Use for an attractive sprinkle of color on top of cookies.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Teaspoon
  • measuring spoons
  • Wire Rack
  • saucepan

Method
 

Step-by-Step Instructions for Chocolate Thumbprint Cookies
  1. Prepare Baking Sheets: Begin by lining two baking sheets with parchment paper.
  2. Mix Dry Ingredients: Whisk together 1 cup of flour, 1/4 cup cocoa powder, 1/4 teaspoon salt, and 1 teaspoon baking powder in a medium bowl.
  3. Cream Butter and Sugars: Cream 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy.
  4. Incorporate Wet Ingredients: Add 2 egg yolks and 1 teaspoon vanilla to creamed mixture and mix until combined.
  5. Combine Mixtures: Gradually mix in dry ingredients until just combined.
  6. Shape Cookies: Roll dough into balls and press an indent in the center of each ball.
  7. Chill Dough: Chill the dough on baking sheets for at least 1 hour.
  8. Bake Cookies: Preheat oven to 350°F (175°C) and bake for 9-11 minutes.
  9. Re-indent if Needed: Check if indents have flattened during baking and reshape if necessary.
  10. Cool Completely: Transfer to a wire rack to cool completely.
  11. Prepare Ganache: Heat 1/2 cup of cream until boiling, pour over 1 cup chocolate chips, and stir until smooth.
  12. Fill Cookies: Spoon ganache into the indents of each cookie and sprinkle with nonpareils if desired.
  13. Set Ganache: Chill cookies for 10-15 minutes to set the ganache.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

These Chocolate Thumbprint Cookies will surely become a cherished addition to your holiday baking traditions!

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