Description
Delight in these rich and fudgy Chocolate Thumbprint Cookies, featuring a tender cocoa-infused cookie base filled with a smooth, luscious chocolate ganache. Perfect for chocolate lovers, these cookies combine a soft, crumbly texture with a decadent creamy center, ideal for baking enthusiasts and sweet treat seekers alike.
Ingredients
Scale
For the Chocolate Thumbprint Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 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
For the Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
- nonpareils for sprinkling on top, optional
Instructions
- Prepare dry ingredients: Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set this mixture aside.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened unsalted 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) with the butter and sugar mixture until pale in color and fluffy, which should take about 1-2 minutes.
- Combine dry and wet ingredients: Gradually add the prepared dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Shape cookies: Scoop the dough into 34 equal portions (about 1 tablespoon each), rolling each into a ball. Place the balls on the prepared baking sheets.
- Create thumbprint indentations: Using a 1/4 teaspoon, gently press down on each dough ball to create indentations. Chill the indented dough balls on the baking sheet for at least one hour. They can be chilled together and separated later if preferred.
- Preheat oven and bake: Preheat the oven to 350°F (175°C). Arrange chilled dough balls about 1 1/2 inches apart on baking sheets. Bake for 9-11 minutes; approximately 10 minutes yields the best texture.
- Refine indentation and cool: Immediately after baking, press the centers again with a 1/4 teaspoon to re-indent as needed. For perfect shape and size, gently run a circular cookie cutter around each warm cookie. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the chocolate ganache: Place chocolate chips in a small bowl. Heat the heavy whipping cream until just about boiling, then pour over the chocolate chips and let sit for one minute. Stir until smooth and well combined.
- Assemble cookies: Fill each cookie indentation with about 1 teaspoon of the chocolate ganache. Sprinkle with nonpareils if desired. Chill the assembled cookies in the fridge for 10-15 minutes to allow the ganache to set.
- Storage: Store leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning it into the measuring cup and leveling off with the back of a knife, or ideally, weigh the flour (1 cup = 125 grams) to avoid dense cookies caused by too much flour.
- Egg yolks should be at room temperature to ensure proper mixing and texture.
- Chilling the dough is crucial for maintaining the cookie shape during baking and for proper indentations.
- Using Dutch process cocoa powder gives these cookies a deeper chocolate flavor and richer color.
- For a dairy-free option, substitute butter and cream with vegan alternatives, and check chocolate chips for dairy content.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
