Name: Rich Chocolate Thumbprint Cookies with Ganache Filling Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 31 min
Cuisine: American
Ingredients: 1 1/2 cups (188 g) all-purpose flour; 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; Optional: nonpareils for sprinkling on top

Ingredients

1 1/2 cups (188 g) all-purpose flour

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

1 cup (200 g) semi-sweet chocolate chips

1/2 cup (120 ml) heavy whipping cream

Optional: nonpareils for sprinkling on top

Instructions

Step 1: In a bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.

Step 2: In a separate large bowl, cream the softened butter with the light brown sugar and granulated sugar until fluffy.

Step 3: Beat in the egg yolks and vanilla bean paste or extract until fully incorporated.

Step 4: Gradually mix the dry ingredients into the wet ingredients just until combined to form the dough.

Step 5: Scoop the dough into approximately 34 small balls. Use a 1/4 teaspoon measure to create an indent in the center of each dough ball.

Step 6: Chill the indented dough balls in the refrigerator for at least 1 hour.

Step 7: Preheat the oven to 350°F (175°C). Bake the cookies for 9 to 11 minutes.

Step 8: As soon as the cookies come out of the oven, press the indents again gently to deepen them if needed. Allow the cookies to cool completely on a wire rack.

Step 9: To make the ganache, heat the heavy cream until it is just about to boil. Pour the hot cream over the semi-sweet chocolate chips and let stand for 1 minute.

Step 10: Stir the mixture until smooth and glossy.

Step 11: Spoon about 1 teaspoon of ganache into the well of each cooled cookie.

Step 12: If desired, sprinkle nonpareils on top for decoration.

Step 13: Chill the assembled cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set.

Tips & Variations

Use egg yolks specifically as they contribute to a rich and chewy texture in the cookies.

Re-press the cookie indents immediately after baking to prevent shrinking and to help hold the ganache filling better.

For a different flavor, try using milk or dark chocolate for the ganache instead of semi-sweet.

FAQs

Can I use whole eggs instead of just yolks?

Using only egg yolks helps create a richer and chewier texture for these cookies. Whole eggs may make the dough less tender and alter the final texture.