Description
Delight in these rich and fudgy Chocolate Thumbprint Cookies featuring a tender cocoa-infused dough filled with luscious homemade chocolate ganache. Perfect for chocolate lovers, these cookies combine the perfect balance of chewy and creamy textures, topped optionally with festive nonpareils for a fun touch.
Ingredients
Scale
For the Chocolate Thumbprint Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) cocoa powder, Dutch process
- 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 dry ingredients: In a medium bowl, whisk together the flour, Dutch process cocoa powder, salt, and baking powder until fully combined. Set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with the light brown sugar and granulated white sugar for two minutes until light and fluffy.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla bean paste or extract until the mixture becomes pale in color and fluffy, approximately 1-2 minutes.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture and stir just until combined to avoid overmixing.
- Form cookie dough balls: Scoop the dough into 34 portions, about 1 tablespoon each, and roll them into balls. Place them evenly spaced on the prepared baking sheets.
- Create indentations: Using a 1/4 teaspoon utensil, press down on each dough ball to create an indent for the ganache filling.
- Chill the dough: Refrigerate the prepared dough balls on a baking sheet for at least one hour to firm up before baking.
- Preheat oven: Set the oven temperature to 350 degrees Fahrenheit for baking.
- Bake cookies: Arrange dough balls about 1 1/2 inches apart on the baking sheets and bake for 11 minutes until set but still soft.
- Refine indentations: Immediately after baking, gently press down the centers again with a 1/4 teaspoon. Optionally, use a circular cookie cutter to perfect the shape while cookies are still warm. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare chocolate ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream until just about boiling, then pour over the chocolate. Let sit for 1 minute before stirring until smooth and glossy.
- Assemble cookies: Spoon about 1 teaspoon of ganache into each cookie indentation. Add nonpareils on top if desired.
- Set ganache: Refrigerate the filled cookies for 10-15 minutes to allow the chocolate ganache to firm up.
- Store leftovers: Keep leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Measure flour accurately by spooning into the measuring cup and leveling off—avoid scooping directly to prevent too much flour.
- Weighing the flour is the most precise method; 1 cup equals 125 grams for best results.
- Chilling the dough before baking ensures the cookies hold their shape and improves texture.
- Use Dutch process cocoa powder for a richer chocolate flavor and darker color.
- Optionally, use vanilla bean paste instead of extract for enhanced vanilla flavor and visual vanilla specks.
- Press down the cookie centers immediately after baking to maintain the indentation for filling.
- Nonpareils add a festive crunch but are completely optional.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
