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Chocolate Thumbprint Cookies

Irresistible Chocolate Thumbprint Cookies with Creamy Ganache

Delight in these Chocolate Thumbprint Cookies filled with creamy ganache, perfect for holiday gatherings and a cherished tradition.
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Prep Time 1 hour
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 2 hours 11 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups All-Purpose Flour Gives structure to the cookies; scoop and level for accuracy!
  • 0.5 cups Cocoa Powder (Dutch Process) Enhances the deep chocolate flavor; unsweetened cocoa can work but may slightly change the taste.
  • 0.5 teaspoon Salt Balances the sweetness and enhances overall flavor.
  • 0.5 teaspoon Baking Powder Acts as a leavening agent to help the cookies rise.
  • 0.5 cups Unsalted Butter Provides richness and moisture; make sure it's softened for easy creaming.
  • 0.5 cups Light Brown Sugar Adds sweetness and moisture with a hint of caramel flavor.
  • 0.25 cups Granulated White Sugar Sweetens and aids in cookie spread.
  • 2 large Egg Yolks Binds the ingredients and enriches the dough; room temperature is best for mixing.
  • 1 teaspoon Vanilla Bean Paste/Extract Infuses warm, sweet flavor into the cookies.
For the Ganache Filling
  • 1 cup Semi-Sweet Chocolate Chips Delivers sweetness and a rich chocolate experience for the ganache.
  • 0.5 cups Heavy Whipping Cream Combines with chocolate chips to create smooth, velvety ganache.
Optional Toppings
  • Nonpareils Decorative sprinkles for a festive touch; feel free to replace or omit as desired.

Equipment

  • Oven
  • Mixing bowls
  • Hand Mixer
  • cookie scoop
  • Baking Sheets
  • Parchment Paper
  • Saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, salt, and baking powder in a mixing bowl.
  3. Cream together butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Add in egg yolks and vanilla, mixing until fully incorporated.
  5. Slowly combine dry mixture with wet ingredients until just combined.
  6. Portion out dough and roll each piece into a ball, then create an indent with a teaspoon.
  7. Chill dough balls in the refrigerator for at least 1 hour.
  8. Bake cookies for 9-11 minutes until set but slightly soft in the center.
  9. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Heat cream until boiling, pour over chocolate chips, let it sit for 1 minute, then stir until smooth.
  11. Fill cookie indents with ganache and refrigerate until set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

For best results, chill the dough and accurately measure flour. Store cookies in an airtight container for up to 3 days.

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