Description
Chocolate thumbprint cookies bring classic holiday comfort with rich cocoa-infused dough and silky ganache centers. Delicate chocolate rounds nestled with creamy chocolate filling create irresistible sweet treats you’ll crave during festive moments.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (188 g) all-purpose flour
- ½ cup (40 g) Dutch process cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
Sweet Ingredients:
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 ½ teaspoons vanilla bean paste or extract
Chocolate Ganache:
- 1 cup (200 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy whipping cream
- Nonpareils for sprinkling on top (optional)
Instructions
- Prepare two baking sheets by lining them with parchment paper, creating a non-stick surface for the cookies.
- Combine flour, cocoa powder, salt, and baking powder in a medium bowl, whisking thoroughly to ensure even distribution of dry ingredients.
- In a separate large mixing bowl, use an electric mixer to cream butter with brown and white sugars until the mixture becomes light and fluffy.
- Incorporate egg yolks and vanilla extract into the butter-sugar mixture, blending until the color transforms to a pale, creamy consistency.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to prevent overmixing.
- Portion the dough into 34 equal-sized balls, each approximately one tablespoon in volume, rolling them between your palms for smooth, uniform shape.
- Gently press a small indent into the center of each dough ball using a ¼ teaspoon measuring spoon, creating a well for the ganache.
- Refrigerate the prepared dough balls for a minimum of one hour to enhance flavor and prevent spreading during baking.
- Preheat the oven to 350°F, ensuring a consistent temperature for even baking.
- Arrange the chilled dough balls on baking sheets, spacing them approximately 1½ inches apart to allow proper expansion.
- Bake the cookies for 9-11 minutes, watching carefully to achieve a perfect texture without overcooking.
- Immediately after removing from the oven, use a circular cookie cutter to reshape the cookies while they’re still warm and malleable.
- Allow cookies to rest on the baking sheet for five minutes before transferring to a wire rack for complete cooling.
- For the ganache, place chocolate chips in a small bowl and pour hot cream over them, letting the mixture sit briefly before stirring until smooth.
- Fill each cookie’s indentation with ganache, using approximately one teaspoon per cookie.
- Optional: Sprinkle nonpareils over the ganache for added texture and visual appeal.
- Refrigerate the completed cookies for 10-15 minutes to set the ganache.
- Store the finished chocolate thumbprint cookies in an airtight container, where they will remain fresh for up to three days.
Notes
- Chilling the dough is crucial for preventing spreading and maintaining the cookie’s shape during baking.
- Create perfect indents by using a ¼ teaspoon or the back of a small measuring spoon while the cookies are still warm.
- Ensure ganache is smooth by letting hot cream sit on chocolate chips for exactly one minute before stirring.
- Use room temperature ingredients, especially butter and eggs, for better cookie texture and consistent mixing.
- Nonpareils are optional but add a delightful decorative touch and subtle crunch to the finished cookies.
- Refrigerating cookies after filling helps ganache set quickly and enhances the overall flavor and texture.
- Prep Time: 20 minutes(plus 1 hour chilling time)
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 155
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 37 mg