Chocolate Thumbprint Cookies with Chocolate Ganache Recipe
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.
- 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
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
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder until well combined. Set aside.
- 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.
- 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.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture and mix just until combined, making sure not to overmix.
- 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.
- Chill Dough: Refrigerate the prepared dough balls as-is (on a single baking sheet) for at least one hour to set the shape.
- 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.
- Bake Cookies: Bake for 9-11 minutes, around 10 minutes being ideal, until the cookies are set but still soft.
- 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.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- 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.
- 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.
- 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
