Description

Delight in these rich and fudgy Chocolate Thumbprint Cookies featuring a soft cocoa cookie base filled with luscious chocolate ganache. Perfectly sized as bite-sized treats, these cookies combine a tender crumb with an indulgent creamy center, making them a chocolate lover's dream. The recipe includes tips for properly measuring flour and assembling the cookies for best results.

Ingredients

Scale

For the Chocolate Thumbprint Cookies

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
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

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Instructions

Prepare Dry Ingredients: Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder; set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream softened butter, brown sugar, and granulated sugar together for about two minutes until light and creamy.
Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract until the mixture is pale in color and fluffy, approximately 1-2 minutes.
Combine Mixtures: Add the dry ingredients to the wet mixture and blend just until combined, avoiding overmixing for tender cookies.
Form Dough Balls: Scoop dough into 34 portions (about 1 tablespoon each) and roll into balls. Place them evenly on the prepared baking sheets.
Create Indents: Use a 1/4 teaspoon to press down on each dough ball to make an indent in the center.
Chill Dough: Refrigerate the prepared dough balls for at least one hour to firm up, which helps maintain shape while baking.
Preheat Oven and Arrange Dough: Preheat the oven to 350 degrees Fahrenheit. Arrange chilled dough balls about 1 1/2 inches apart on baking sheets.
Bake Cookies: Bake for 11 minutes until edges are set but centers remain soft.
Refine Indents and Cooling: Immediately after baking, gently press the centers again with the 1/4 teaspoon. Optional: go around each cookie with a circular cookie cutter to perfect the shape and size while still warm. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Ganache: Place chocolate chips in a small bowl. Heat heavy cream until just about boiling using microwave or stovetop. Pour hot cream over chocolate and let sit for 1 minute, then stir until smooth and glossy.
Fill Cookies: Spoon about 1 teaspoon of ganache into each cookie's indent. Add nonpareils if desired.
Set Ganache: Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up.
Store: Store leftover cookies in an airtight container for up to three days to maintain freshness.

Notes

Measure flour properly by spooning it into the cup and leveling with a knife or weigh it to avoid dense cookies.
Chilling the dough is crucial to prevent spreading and to keep the indents intact during baking.
If you want a stronger chocolate flavor, you can use bittersweet chocolate chips instead of semi-sweet for the ganache.
For a dairy-free version, substitute butter and heavy cream with vegan alternatives and use dairy-free chocolate chips.
Ensure egg yolks are at room temperature to help the buttercream mixture become fluffy.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 12 g
Sodium: 50 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 45 mg