Description
These Rich Chocolate Thumbprint Cookies are indulgent, chewy dark chocolate cookies filled with a smooth and glossy chocolate ganache. Perfectly balanced with a velvety texture and a rich chocolate flavor, these cookies are ideal for special occasions or any chocolate lover’s treat.
Ingredients
Scale
For the Chocolate Thumbprint Cookies
- 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
For the Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
- Optional: nonpareils for sprinkling on top
Instructions
- Make Dough: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until well combined. In a separate large bowl, cream the softened unsalted butter with the light brown sugar and granulated sugar until light and fluffy. Beat in the egg yolks and vanilla bean paste or extract until incorporated. Gradually add the dry ingredients to the wet, mixing only until the dough comes together. Scoop the dough into 34 even balls and press an indent into the center of each ball using a 1/4 teaspoon measure to create space for the ganache filling.
- Chill and Bake: Place the indented dough balls in the refrigerator and chill for at least 1 hour to firm up. Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a baking sheet lined with parchment paper or a silicone baking mat. Bake the cookies for 9 to 11 minutes until they are just set around the edges. Immediately after removing from the oven, press the indents gently again to reinforce the wells as the cookies may shrink slightly while hot. Allow the cookies to cool completely on a wire rack before filling.
- Make Ganache: In a small saucepan or microwave-safe bowl, heat the heavy cream just until it reaches a gentle boil. Pour the hot cream over the semi-sweet chocolate chips and let it sit undisturbed for 1 minute to melt the chocolate. Stir gently until you achieve a smooth, glossy ganache.
- Assemble: Using a teaspoon, fill each cooled cookie indent with about 1 teaspoon of the prepared chocolate ganache. Optionally, sprinkle nonpareils on top for decoration. Place the assembled cookies in the refrigerator for 10 to 15 minutes to allow the ganache to set firm before serving.
Notes
- Texture: Using egg yolks contributes to a rich and chewy texture that enhances the cookie’s indulgence.
- Shaping: Re-pressing the indents immediately after baking helps counteract any shrinkage and ensures a perfect well for ganache filling.
- Storage: Store leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate thumbprint cookies, chocolate ganache cookies, chewy chocolate cookies, chocolate desserts, homemade chocolate cookies
