Chocolate Thumbprint Cookies with Chocolate Ganache Recipe

Introduction

These Chocolate Thumbprint Cookies are rich, fudgy, and wonderfully chocolatey with a decadent ganache center. Perfect for chocolate lovers, they combine a soft cocoa cookie base with a creamy, smooth filling that melts in your mouth.

Ingredients

• 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
• 1 cup (200 g) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy whipping cream
• Nonpareils for sprinkling on top (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set this dry mixture aside.
3. Step 3: In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar for about two minutes until light and fluffy.
4. Step 4: Add the egg yolks and vanilla to the butter mixture and continue mixing for 1-2 minutes until pale and fluffy.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Step 6: Scoop out approximately 1 tablespoon portions of dough and roll each into a ball, then place them on the prepared baking sheets.
7. Step 7: Press down the center of each dough ball with a 1/4 teaspoon to create an indent for the ganache filling.
8. Step 8: Chill the dough balls for at least one hour. You can keep all the dough together on one baking sheet in the fridge and separate them onto multiple sheets before baking.
9. Step 9: Arrange the chilled dough about 1 1/2 inches apart on the baking sheets and bake for 9–11 minutes. Around 10 minutes usually works best.
10. Step 10: When the cookies come out, gently press the centers again with a 1/4 teaspoon if the indent has puffed up. Use a circular cookie cutter to reshape the edges while warm, helping them return to a smaller size.
11. Step 11: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
12. Step 12: For the ganache, place the chocolate chips in a small bowl. Heat the heavy cream until just about boiling, then pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
13. Step 13: Spoon about 1 teaspoon of ganache into each cookie indent. Add more if it fits comfortably.
14. Step 14: Sprinkle nonpareils on top if desired for a festive touch.
15. Step 15: Chill the assembled cookies in the refrigerator for 10–15 minutes to allow the ganache to set before serving.

Tips & Variations

• Use Dutch-processed cocoa for a smoother, less acidic chocolate flavor.
• For extra flair, try swapping out the semi-sweet chips for dark or white chocolate chips.
• If you like a little crunch, add chopped nuts to the dough or sprinkle on top with the ganache.
• You can chill the dough overnight to develop deeper flavor and make shaping easier.
• To make the dough easier to work with, keep your hands slightly cool when rolling the balls.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Because of the ganache filling, chilling is often best to keep the centers firm. Reheat briefly at room temperature before serving if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, regular vanilla extract works just fine. Vanilla bean paste just adds extra flavor and speckles for a gourmet touch.

What if I don’t have heavy cream for the ganache?

You can substitute with whole milk or half-and-half, but the ganache might be slightly less rich and creamy.

Chocolate Thumbprint Cookies with Chocolate Ganache Recipe

Print Recipe

★★★★★

4.6 from 88 reviews

These rich and fudgy Chocolate Thumbprint Cookies feature a deep chocolate dough with a luscious chocolate ganache filling. Perfectly soft yet slightly crisp on the edges, these cookies make an irresistible treat for chocolate lovers. The ganache adds a creamy, decadent center that sets beautifully in the fridge, making them ideal for festive occasions or everyday indulgence.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 34 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 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

Wet Ingredients

• 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

Chocolate Ganache

• 1 cup (200 g) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy whipping cream

Optional

• Nonpareils for sprinkling on top

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder until well combined. Set aside.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, light brown sugar, and granulated sugar together for about two minutes until light and fluffy.
3. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract until the mixture is pale in color and fluffy, about 1-2 minutes.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture and mix just until combined, making sure not to overmix.
5. Form Dough Balls and Indent: Scoop approximately one tablespoon of dough per portion, rolling into balls to make 34 cookies. Place dough balls on two baking sheets lined with parchment paper. Use a 1/4 teaspoon to press a shallow indent into the center of each dough ball.
6. Chill Dough: Refrigerate the prepared dough balls as-is (on a single baking sheet) for at least one hour to set the shape.
7. Preheat and Arrange Dough for Baking: When ready, preheat the oven to 350°F (175°C). Arrange the chilled dough balls spaced about 1 1/2 inches apart on prepared baking sheets.
8. Bake Cookies: Bake for 9-11 minutes, around 10 minutes being ideal, until the cookies are set but still soft.
9. Reform Indents and Shape: Immediately after baking, press down again on the centers with a 1/4 teaspoon to deepen the thumbprint. For perfect circular shapes and original size, gently round edges with a circular cookie cutter while cookies are still warm.
10. Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11. Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream in the microwave or on the stove until just about boiling, then pour over the chocolate. Let sit for 1 minute, then stir gently until smooth and glossy.
12. Fill Cookies with Ganache: Spoon about 1 teaspoon of ganache into each cookie’s thumbprint well, adding more if space allows. Optionally, sprinkle nonpareils on top for decoration.
13. Set Ganache: Chill cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up before serving.

Notes

• Spoon and level the flour to avoid compacting and ensure accurate measurement.
• Using room temperature egg yolks helps achieve better mixing and texture.
• Letting the dough chill helps prevent the cookies from spreading too much during baking.
• If you don’t have vanilla bean paste, vanilla extract works just as well.
• For extra shine, gently warming the chocolate ganache before filling can make spreading easier.
• Cookies can be stored in an airtight container in the fridge for up to 1 week.

Keywords: chocolate thumbprint cookies, chocolate cookies, thumbprint cookies with ganache, homemade chocolate cookies, chocolate ganache cookies