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Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe

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★★★★★

4.4 from 62 reviews

These Chocolate Thumbprint Cookies are rich, fudgy, and perfectly chocolatey, featuring a tender cocoa cookie base with a luscious homemade chocolate ganache filling. Topped optionally with colorful nonpareils, these cookies are a delightful treat that’s both visually appealing and decadently delicious, perfect for any chocolate lover.

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

Cookie Dough

  • 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 Topping

  • Nonpareils for sprinkling on top

Instructions

  1. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, salt, and baking powder until well combined, then 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 two minutes until light and fluffy.
  3. Add Egg Yolks and Vanilla: Mix in the two egg yolks and vanilla bean paste or extract to the butter-sugar mixture. Beat for 1-2 minutes until the mixture turns pale and fluffy.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined, careful not to overmix.
  5. Shape the Dough: Scoop the dough into 34 portions, roughly 1 tablespoon each, and roll each into balls. Place them onto prepared baking sheets lined with parchment paper.
  6. Create Indents: Using a 1/4 teaspoon, gently press down on each dough ball to form an indent for the filling. Chill the shaped dough balls in the refrigerator for at least one hour to firm up.
  7. Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Arrange the chilled dough balls about 1 1/2 inches apart on baking sheets. Bake the cookies for 9-11 minutes, aiming for 10 minutes for perfect texture.
  8. Reset Indents After Baking: Immediately after baking, press down again on the cookie centers with a 1/4 teaspoon as they may have puffed up. Optionally, use a circular cookie cutter to perfect the shape while still warm. Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
  9. Make the Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream until just about boiling, then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
  10. Assemble and Chill: Spoon about 1 teaspoon of ganache into each cookie indent, adding more if space allows. Sprinkle nonpareils on top if desired. Refrigerate the cookies for 10-15 minutes to allow the ganache to set firmly.
  11. Storage: Store any leftover cookies in an airtight container in the refrigerator for up to three days to maintain freshness and ganache texture.

Notes

  • Spooning and leveling flour ensures accurate measurement and a better cookie texture.
  • Chilling the dough is crucial for maintaining cookie shape and creating the perfect indent for filling.
  • Using Dutch-process cocoa gives a rich, less acidic chocolate flavor.
  • Pressing the indents post-baking helps maintain the cookie’s signature shape.
  • If you don’t have vanilla bean paste, vanilla extract can be used as a substitute.
  • Ganache can be made ahead and gently rewarmed if necessary before filling the cookies.
  • Nonpareils add a colorful decorative touch but can be omitted for a simpler presentation.

Keywords: chocolate thumbprint cookies, chocolate ganache cookies, cocoa cookies, holiday cookies, thumbprint cookies recipe, chocolate cookies, easy chocolate desserts

Find it online: https://platedbyemma.com/chocolate-thumbprint-cookies-with-rich-chocolate-ganache-recipe/