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Chocolate Thumbprint Cookies

Irresistible Chocolate Thumbprint Cookies with Ganache Joy

Indulge in these delightful Chocolate Thumbprint Cookies filled with smooth chocolate ganache, perfect for holidays and quick celebrations.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-purpose flour Consider using gluten-free flour if needed.
  • 3/4 cup Dutch process cocoa powder Gives a rich chocolate flavor.
  • 1/2 teaspoon Salt Opt for sea or kosher salt for a different touch.
  • 1 teaspoon Baking powder You can use baking soda instead, adjust the amount.
  • 1 cup Unsalted butter Adds moisture and richness; margarine can be used for a vegan option.
  • 1/2 cup Light brown sugar Imparts moisture and a subtle caramel flavor.
  • 1/2 cup Granulated white sugar Contributes sweetness and aids in achieving a chewy texture.
  • 3 large Egg yolks For a vegan twist, use flaxseed meal or mashed banana.
  • 1 teaspoon Vanilla bean paste/extract Adds depth of flavor.
For the Ganache
  • 1 cup Semi-sweet chocolate chips Consider dark or milk chocolate as substitutes.
  • 1/2 cup Heavy whipping cream Use coconut cream for a dairy-free treat.
Optional Topping
  • 1 cup Nonpareils Fun and colorful sprinkles for decoration.

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • parchment paper
  • baking sheets
  • Measuring spoons
  • cookie scoop
  • saucepan

Method
 

Preparation
  1. Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
  3. Cream Butter and Sugars: Cream together unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Incorporate Eggs and Vanilla: Add egg yolks and vanilla to the creamed mixture, beating until pale and fluffy.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Form Dough Balls: Scoop dough into 34 pieces, roll into balls, and place on prepared baking sheets.
  7. Create Indents: Press down in the center of each dough ball to create an indentation.
  8. Chill Dough: Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
  9. Bake: Preheat oven to 350°F (175°C) and bake the cookies for 9-11 minutes.
  10. Prepare Ganache: Heat cream in a saucepan and pour over chocolate chips, stirring until smooth.
  11. Assemble Cookies: Fill each indentation with ganache and top with nonpareils if desired.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Store cookies in an airtight container for up to 3 days; can be refrigerated for 5 days or frozen for 2 weeks until filled.

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