Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe
Delight in these rich and fudgy Chocolate Thumbprint Cookies, featuring a tender cocoa-infused base with a luscious chocolate ganache center. Perfectly sweetened and finished with optional nonpareils for a festive touch, these cookies are a chocolate lover’s dream.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 process 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 cookie dough: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder to combine. In a separate large bowl, use an electric mixer to cream the softened butter with the light brown sugar and granulated sugar until light and fluffy. Beat in the egg yolks and vanilla bean paste until fully incorporated.
- Combine the ingredients: Gradually add the dry ingredients to the wet ingredients, mixing carefully until a uniform dough forms. Be sure not to overmix to keep the cookies tender.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until firm enough to shape.
- Shape the cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them evenly spaced on the prepared baking sheets. Use your thumb or the back of a small spoon to create a shallow indentation in the center of each dough ball.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Make the ganache: While the cookies cool, heat the heavy whipping cream in a small saucepan over medium heat until it just 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 the mixture is smooth and glossy.
- Fill the thumbprints: Spoon or pipe the warm chocolate ganache into the thumbprint indentations of each cookie. If desired, sprinkle nonpareils on top of the ganache for decoration and added texture.
- Cool and set: Allow the cookies to cool completely at room temperature or place them in the refrigerator for 15-20 minutes to set the ganache before serving.
Notes
- Use Dutch process cocoa powder for a deep chocolate flavor and rich color.
- Make sure the egg yolks are at room temperature to ensure proper creaming with the butter and sugars.
- Chilling the dough makes shaping cookies easier and helps maintain their shape during baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Nonpareils are optional but add a delightful crunch and festive appearance.
Keywords: Chocolate Thumbprint Cookies, Chocolate Cookies, Thumbprint Cookies, Cocoa Cookies, Chocolate Ganache, Dessert, Holiday Cookies