Description
Rich, tender Chocolate Thumbprint Cookies filled with luscious ganache. These elegant bites have a deep cocoa flavor and a soft, buttery crumb perfect for holidays, gifting, or everyday indulgence.
Ingredients
Units
Scale
- 1 1/2 cups (188 g) all‑purpose flour (spooned and levelled)
- 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
- Nonpareils or sprinkles for topping (optional)
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add egg yolks and vanilla; beat until pale and fluffy (1-2 minutes).
- Add dry ingredients to wet and mix just until combined—don’t over-mix.
- Scoop dough into 34 balls (1 tbsp each), roll, and place on prepared sheets.
- Use a ¼ tsp measure or thumb to make an indent in each ball.
- Chill indented dough balls for at least 1 hour.
- Preheat oven to 350 °F (175 °C).
- Arrange dough balls 1½ inches apart on baking sheets and bake for 9‑11 minutes.
- While hot, press centers again to deepen the indent and shape with a round cutter if desired.
- Cool 5 minutes on sheet, then transfer to a rack.
- For ganache: place chocolate chips in a bowl, heat cream until nearly boiling, pour over chocolate, sit 1 min, stir smooth.
- Fill each indent with 1 tsp ganache (or more if it fits).
- Top with nonpareils or sprinkles if using.
- Chill cookies for 10–15 minutes to set ganache.
- Store in airtight container up to 3 days.
Notes
Chill dough thoroughly before baking to hold shape. Repressing indents after baking keeps the ganache well defined. For vegan or gluten-free versions, see substitutions. Store in a cool spot or fridge and serve at room temperature for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg