Description
These decadent Chocolate Thumbprint Cookies combine a rich cocoa-infused buttery base with a luscious semi-sweet chocolate ganache filling. Perfectly soft with a slight crisp edge, these cookies are a delightful treat for any chocolate lover and ideal for parties or cozy afternoons.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder (Dutch process)
- 1/2 tsp salt
- 1/2 tsp baking powder
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 2 egg yolks
- 1 1/2 tsp vanilla bean paste or extract
Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Optional
- Nonpareils for sprinkling on top
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, salt, and baking powder until fully blended to ensure even distribution throughout the dough.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture becomes fluffy and light in color, which helps create a tender cookie texture.
- Add Egg Yolks and Vanilla: Mix the egg yolks and vanilla bean paste or extract into the creamed sugar and butter mixture until thoroughly combined for a creamy and rich base flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine just until the dough comes together to avoid overworking and toughening the cookies.
- Shape Cookies and Create Indents: Using a cookie scoop, portion the dough evenly onto the prepared baking sheets. Press your thumb into the center of each dough ball to create an indentation that will hold the ganache filling later.
- Bake the Cookies: Bake the cookies in the preheated oven for approximately 10 minutes, or until they are set. Remove them from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare the Ganache Filling: Heat the heavy whipping cream in a small saucepan or microwave until it reaches a gentle simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl and stir continuously until the chocolate is fully melted and the ganache is smooth and glossy.
- Fill the Cookies: Once the cookies have cooled completely, spoon or pipe the chocolate ganache into each thumbprint indentation generously. Optionally, sprinkle nonpareils on top for a decorative touch. Allow the ganache to set slightly before serving.
Notes
- Use Dutch-process cocoa powder for a richer chocolate flavor and a darker color.
- Ensure butter is softened (not melted) for the best creaming results.
- Do not overmix the dough to keep the cookies tender.
- For a flavor twist, add a pinch of espresso powder to the dry ingredients to enhance the chocolate taste.
- Ganache can be made ahead and stored in the refrigerator; reheat gently before filling.
- Store cookies in an airtight container at room temperature for up to 4 days.
