Chocolate Thumbprint Cookies with Chocolate Ganache Recipe

Introduction

These Chocolate Thumbprint Cookies are rich, fudgy, and topped with a luscious chocolate ganache. Perfectly tender with a delightful chocolate center, they make a wonderful treat for any occasion.

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: 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 aside.
3. Step 3: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer for about two minutes.
4. Step 4: Add the egg yolks and vanilla to the butter mixture. Mix for 1-2 minutes until pale and fluffy.
5. Step 5: Gradually add the dry ingredients and mix just until combined.
6. Step 6: Scoop the dough into 34 portions, about 1 tablespoon each, and roll into balls.
7. Step 7: Place the dough balls onto the prepared baking sheets.
8. Step 8: Press down on each ball with a 1/4 teaspoon to create an indent.
9. Step 9: Chill the indented dough balls for at least one hour. You may chill all together and then separate before baking.
10. Step 10: Preheat the oven to 350°F (177°C).
11. Step 11: Arrange the dough balls about 1 1/2 inches apart on the baking sheets.
12. Step 12: Bake for 9-11 minutes; 10 minutes is ideal.
13. Step 13: While still warm, press down the centers again with a 1/4 teaspoon and use a circular cookie cutter to reshape and reduce size if needed.
14. Step 14: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
15. Step 15: For the ganache, place chocolate chips in a small bowl.
16. Step 16: Heat the heavy cream until just about boiling, then pour over the chocolate chips. Let sit for 1 minute.
17. Step 17: Stir until smooth and combined.
18. Step 18: Fill each cookie indent with about 1 teaspoon of ganache, adding more if it fits.
19. Step 19: Sprinkle nonpareils over the cookies if desired.
20. Step 20: Chill the cookies in the fridge for 10-15 minutes to set the ganache.

Tips & Variations

• Use Dutch-process cocoa for a deeper chocolate flavor, but natural cocoa powder can be substituted.
• Chill the dough longer if it’s too soft to handle easily for cleaner indentations.
• Try filling the thumbprints with raspberry jam for a fruity twist instead of ganache.
• For extra crunch, sprinkle chopped nuts over the ganache before chilling.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving for best flavor and texture. You can also freeze the baked cookies (without ganache) for up to two months and add ganache after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs will change the texture and moisture of the cookies. The recipe calls for yolks to create a tender, rich crumb. If substituting, expect a slightly different consistency.

How do I make the ganache thicker or thinner?

Adjust the ganache thickness by varying the cream-to-chocolate ratio. Use more cream for a thinner ganache and less cream for a thicker one, heating gently and stirring until smooth.

Chocolate Thumbprint Cookies with Chocolate Ganache Recipe

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★★★★★

4.7 from 82 reviews

Delightfully rich and fudgy Chocolate Thumbprint Cookies featuring a tender cocoa-infused dough with a luscious homemade chocolate ganache filling. Perfectly crisp on the edges and soft in the centers, these cookies are a chocolate lover’s dream, finished with optional festive sprinkles for a fun touch.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 35 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

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, Dutch process cocoa powder, salt, and baking powder until well combined, then set aside.
2. Cream Butter and Sugars: Using an electric mixer, cream the softened unsalted butter, light brown sugar, and granulated white sugar together in a large bowl for 2 minutes until light and fluffy.
3. Add Egg Yolks and Vanilla: Mix in the two egg yolks and vanilla bean paste (or extract) until the mixture is pale in color and fluffy, about 1 to 2 minutes.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix just until combined, being careful not to overmix the dough.
5. Form Dough Balls and Indent: Scoop the dough into approximately 34 portions, about 1 tablespoon each, and roll into balls. Place them on two parchment-lined baking sheets. Using a 1/4 tsp, gently press down on each dough ball to create a small indentation in the center.
6. Chill Dough: Refrigerate the indented dough balls for at least one hour to firm up, allowing easier handling and better cookie shape during baking.
7. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
8. Bake Cookies: Space the chilled dough balls about 1 1/2 inches apart on the baking sheets and bake for 9-11 minutes. Aim for 10 minutes for optimal texture.
9. Reform Indents: Once out of the oven, press down lightly on the centers again with a 1/4 tsp to restore the indent lost during baking. For perfect round shapes and smaller size, you may use a circular cookie cutter and go around the cookies while hot.
10. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Make Chocolate Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream until just about to boil, then pour it over the chocolate. Let sit for 1 minute, then stir until smooth and glossy.
12. Fill Cookies: Spoon about 1 teaspoon of ganache into each cookie’s indent, adding more if it fits comfortably.
13. Add Sprinkles: Optionally, sprinkle nonpareils or other decorative sprinkles on top of the ganache for a festive look.
14. Set Ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to set properly before serving.

Notes

• For best results, use Dutch process cocoa powder for a richer chocolate flavor.
• Ensure butter is softened but not melted for proper creaming with sugars.
• Pressing the dough balls twice (before and after baking) helps maintain the characteristic thumbprint shape.
• You can prepare the dough in advance and freeze the dough balls before baking for convenience.
• Use room temperature egg yolks to help with proper emulsification and texture.
• Adding nonpareils or sprinkles is optional but adds a festive appearance perfect for special occasions.

Keywords: Chocolate thumbprint cookies, chocolate cookies, thumbprint cookies, chocolate ganache, holiday cookies, cocoa cookies