Chocolate Thumbprint Cookies
Rich and chewy dark chocolate cookies with velvety smooth chocolate ganache centers. Perfect for any occasion, these Chocolate Thumbprint Cookies are a delightful treat.
Equipment
- electric mixer
- oven
- baking sheets
- parchment paper
- medium bowl
- large bowl
- Cooling Rack
Ingredients
For the Chocolate Thumbprint Cookies
- 1.5 cups all-purpose flour spooned and leveled
- 0.5 cups cocoa powder Dutch process
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 0.75 cups unsalted butter softened
- 0.75 cups light brown sugar packed
- 0.25 cups granulated white sugar
- 2 large egg yolks at room temperature
- 1.5 teaspoon vanilla bean paste or extract
For the Chocolate Ganache
- 1 cups semi-sweet chocolate chips
- 0.5 cups heavy whipping cream
- 1 tablespoon nonpareils for sprinkling on top, optional
Instructions
For the Chocolate Thumbprint Cookies
- Line two baking sheets with parchment paper and set aside.
- Add flour, cocoa powder, salt and baking powder to a medium sized bowl. Whisk to combine, then set aside.
- Add butter, brown sugar and granulated white sugar to a large bowl. Cream together with an electric mixer for two minutes.
- Add the egg yolks and vanilla to the butter/sugar mixture and mix until pale in color and fluffy, 1-2 minutes.
- Add in the dry ingredients and mix just until combined.
- Scoop the dough into 34 portions, then roll into balls. (About 1 tablespoon of dough.)
- Transfer the dough to the baking sheets.
- Using a ¼ tsp, press down on the dough balls to create an indent.
- Chill the prepared indented dough balls for at least one hour.
- Preheat the oven to 350 degrees.
- Arrange the prepared dough about 1 ½ inches apart on the baking sheets.
- Bake the cookies for 9-11 minutes. (I think 10 minutes is perfect.)
- When the cookies are done baking, lightly press down on the centers again with a ¼ tsp.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to completely cool.
For the Chocolate Ganache
- Add the chocolate chips to a small bowl.
- Heat the heavy cream in the microwave, or on the stove, until just about boiling.
- Pour the heavy cream over the chocolate chips and let sit for 1 minute.
- Stir to combine the cream and chocolate together.
Assembling the Cookies
- Fill each well of the cookies with about 1 teaspoon of ganache, more if it'll fit.
- Sprinkle sprinkles over the cookies if you wish.
- Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.
- Store leftovers in an airtight container for up to three days.
Notes
Measure your flour properly. Do not ever scoop a measuring cup into your flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1.5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 1IUCalcium: 1mgIron: 5mg
Tried this recipe?Let us know how it was!