Chocolate Thumbprint Cookies with Chocolate Ganache Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill Dough: Refrigerate the indented dough balls for at least one hour to firm up, allowing easier handling and better cookie shape during baking.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- 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.
- 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.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 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.
- Fill Cookies: Spoon about 1 teaspoon of ganache into each cookie’s indent, adding more if it fits comfortably.
- Add Sprinkles: Optionally, sprinkle nonpareils or other decorative sprinkles on top of the ganache for a festive look.
- 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
