Chocolate Thumbprint Cookies with Chocolate Ganache Recipe

Introduction

These Chocolate Thumbprint Cookies are a rich and chocolaty treat with a smooth ganache center. Perfectly tender and fudgy, they make a delightful dessert or gift for any chocolate lover.

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 butter, brown sugar, and granulated sugar with an electric mixer for about two minutes until smooth.
4. Step 4: Add the egg yolks and vanilla to the butter mixture and beat 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. Place on the prepared baking sheets.
7. Step 7: Press down on each dough ball with a 1/4 teaspoon to create an indent.
8. Step 8: Chill the dough balls for at least one hour. You can chill them all together on one sheet and separate them onto two sheets before baking.
9. Step 9: Preheat the oven to 350°F (175°C).
10. Step 10: Arrange the chilled dough balls about 1 1/2 inches apart on the baking sheets.
11. Step 11: Bake for 9-11 minutes, aiming for about 10 minutes for a perfect texture.
12. Step 12: While cookies are still warm, gently press the centers again with a 1/4 teaspoon to maintain the indent. Use a circular cookie cutter to reshape the cookies if desired.
13. Step 13: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
14. Step 14: To make the ganache, place the chocolate chips in a small bowl.
15. Step 15: Heat the heavy cream until just about boiling.
16. Step 16: Pour the hot cream over the chocolate chips and let sit for one minute, then stir until smooth and combined.
17. Step 17: Fill each cookie indent with about 1 teaspoon of ganache, adding more if space allows.
18. Step 18: If desired, sprinkle nonpareils or other sprinkles over the ganache.
19. Step 19: Chill the cookies in the refrigerator for 10-15 minutes to let the ganache set.

Tips & Variations

• Use Dutch-process cocoa for a deeper chocolate flavor, but natural cocoa works too if you prefer.
• Chilling the dough is essential for maintaining the cookie shape and making clean indents.
• Try filling the cookies with flavored ganaches by adding a splash of liqueur or a pinch of espresso powder to the cream before heating.
• For a festive touch, top the ganache with crushed nuts or sea salt instead of sprinkles.

Storage

Store the cookies in an airtight container in the refrigerator for up to three days. Because the ganache is perishable, keeping them chilled helps maintain freshness. Reheat briefly at room temperature before serving, or enjoy them straight cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can use regular cocoa powder, but the flavor will be slightly different. Dutch-process cocoa gives a smoother, less acidic taste.

Can I make these cookies ahead of time?

Absolutely. You can prepare and chill the dough in advance. After baking, store the cookies in the refrigerator and fill them with ganache just before serving for the freshest texture.

Chocolate Thumbprint Cookies with Chocolate Ganache Recipe

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5 from 74 reviews

Delight in these rich and decadent Chocolate Thumbprint Cookies, featuring a soft, cocoa-infused cookie base with a luscious homemade chocolate ganache filling. Perfectly tender with a hint of vanilla and an optional sprinkle of nonpareils for a festive touch, these cookies are a chocolaty treat ideal for any occasion.

• Author: Clara
• 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 and Sugars

• 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 Filling

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

Optional Toppings

• 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 combined. Set aside.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, light brown sugar, and granulated white sugar together for approximately two minutes until light and fluffy.
3. Add Egg Yolks and Vanilla: Mix in the two room-temperature egg yolks and vanilla bean paste or extract until the mixture pale in color and fluffy, about 1-2 minutes.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to form the cookie dough.
5. Shape Cookies: Divide the dough into 34 portions, about 1 tablespoon each, and roll each portion into a ball.
6. Create Indents: Place dough balls onto baking sheets lined with parchment paper. Using a 1/4 teaspoon, press down on each ball to create an indent for the ganache filling.
7. Chill Dough: Refrigerate the prepared dough balls for at least one hour to firm up. Optionally, chill them all together on one baking sheet and separate onto multiple sheets before baking.
8. Preheat Oven: Set oven temperature to 350°F (175°C).
9. Arrange for Baking: Space the chilled dough balls about 1 1/2 inches apart on the baking sheets.
10. Bake Cookies: Bake for 9 to 11 minutes, with 10 minutes as the ideal bake time, until just set.
11. Refine Indents and Shape: While cookies are still hot, gently press down again on the centers with a 1/4 teaspoon if needed. Use a circular cookie cutter to perfect their shape and size.
12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
13. Prepare Ganache: Place chocolate chips in a small bowl. Heat heavy cream until just about boiling, then pour over chocolate chips and let sit for 1 minute. Stir until smooth and glossy ganache forms.
14. Fill Cookies: Using a teaspoon, fill each cookie indent with about 1 teaspoon of ganache or more if space allows.
15. Add Toppings: Sprinkle nonpareils on top of the ganache if desired for a decorative touch.
16. Set Ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up.
17. Store: Keep leftovers in an airtight container for up to three days to maintain freshness.

Notes

• For best texture, spoon and level the flour instead of scooping directly from the bag to avoid dense cookies.
• Room temperature egg yolks incorporate better into the dough, giving a smoother texture.
• Chilling the dough helps to maintain the indent shape during baking and enhances flavor development.
• Pressing down the cookie centers again after baking ensures the perfect indent for filling.
• Use Dutch-process cocoa powder for a richer chocolate flavor and deeper color.

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