Description
Delight in these rich, fudgy Chocolate Thumbprint Cookies featuring a tender cocoa-infused dough with a luscious semi-sweet chocolate ganache center. Perfectly textured with a delicate crunch on the outside and a soft, melt-in-your-mouth interior, these cookies are a decadent treat for any chocolate lover.
Ingredients
Scale
For the Chocolate Thumbprint Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 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
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
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside to ensure cookies don’t stick and bake evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, salt, and baking powder until fully blended; then set aside.
- Cream Butter and Sugars: Using an electric mixer, beat the softened unsalted butter with light brown sugar and granulated white sugar for two minutes until light and fluffy, providing a creamy base for the cookie dough.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla bean paste into the butter-sugar mixture, mixing for 1-2 minutes until the mixture turns pale and fluffy, ensuring richness and flavor.
- Combine Wet and Dry Ingredients: Gently add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough and ensure tender cookies.
- Portion Dough: Scoop about 1 tablespoon portions of dough, approximately 34 total, and roll each into balls. Place them evenly on the prepared baking sheets.
- Create Indents: Using a 1/4 teaspoon measuring spoon, press down on each dough ball to create an indent to hold the chocolate ganache filling.
- Chill Dough: Refrigerate the dough balls for at least one hour to firm up, which helps maintain their shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake Cookies: Arrange chilled dough balls 1 1/2 inches apart on baking sheets and bake for 9-11 minutes; 10 minutes is optimal for a perfect texture.
- Recreate Indents Post-Baking: Right after baking, lightly press the centers again with a 1/4 teaspoon and use a circular cookie cutter to refine shape and size before cooling.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for best texture.
- Make Chocolate Ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream until just about boiling, pour it over the chocolate, let sit for 1 minute, then stir until smooth and glossy.
- Assemble Cookies: Spoon about 1 teaspoon of the ganache into the indent of each cooled cookie, adding more ganache if space allows. Optionally sprinkle with nonpareils for decoration.
- Set Ganache: Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
- Store Leftovers: Keep leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling it off with a knife or by weighing it for best accuracy; 1 cup flour equals 125 grams.
- Chilling the dough helps maintain the indent shape and prevents spreading during baking.
- Use Dutch process cocoa powder for a richer, less acidic chocolate flavor.
- Room temperature egg yolks blend more thoroughly for a smoother dough texture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend of equal weight.
- Cookies can be stored in an airtight container and are best enjoyed within three days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
