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Chocolate Thumbprint Cookies

Irresistible Chocolate Thumbprint Cookies with Silky Ganache

Delve into the world of Chocolate Thumbprint Cookies, featuring rich flavors and silky ganache centers.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 ¼ cups All-Purpose Flour Spoon and leveled
  • 1/3 cup Dutch Process Cocoa Powder Substitute with regular cocoa if needed
  • ¼ teaspoon Salt Enhances flavor
  • ½ teaspoon Baking Powder Ensure it's fresh
  • ½ cup Unsalted Butter Softened at room temperature
  • ½ cup Light Brown Sugar Can swap with granulated sugar
  • ¼ cup Granulated White Sugar Can substitute entirely with white sugar
  • 2 large Egg Yolks Use at room temperature
  • 1 ½ teaspoons Vanilla Bean Paste or Extract Substitute with extract using 1 tsp
For the Ganache Filling
  • 1 cup Semi-Sweet Chocolate Chips Opt for high-quality chips
  • ½ cup Heavy Whipping Cream Use half and half as a thinner substitute if necessary
For Decoration
  • Nonpareils Optional

Equipment

  • Mixing bowls
  • Electric mixer
  • cookie scoop
  • Measuring Spoons
  • Parchment paper
  • Oven
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, salt, and baking powder in a medium bowl.
  3. Cream together butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Add egg yolks and vanilla, mixing until combined.
  5. Gradually add dry ingredient mixture to the creamed mixture, mix gently.
  6. Using a cookie scoop, portion the dough into 34 equal balls and place on prepared baking sheets.
  7. Press into the center of each cookie ball to create a small well.
  8. Chill the formed dough in the refrigerator for at least 1 hour.
  9. Bake the cookies for 9-11 minutes, then press the wells again if necessary.
  10. Heat cream in a saucepan, pour over chocolate chips, and stir until smooth.
  11. Fill the indentations of cooled cookies with ganache, optionally sprinkle nonpareils.
  12. Refrigerate filled cookies for 10-15 minutes to set ganache.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 weeks.

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