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Chocolate Thumbprint Cookies

Decadent Chocolate Thumbprint Cookies with Ganache Goodness

Indulge in these delightful Chocolate Thumbprint Cookies filled with a rich ganache, perfect for any chocolate lover.
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Prep Time 30 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 41 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 ½ cups All-Purpose Flour Spoon and leveled
  • ⅓ cup Dutch Process Cocoa Powder Substitute with regular cocoa if necessary
  • ½ teaspoon Salt Essential for flavor balance
  • ½ teaspoon Baking Powder Do not substitute with baking soda
  • ½ cup Unsalted Butter (softened) Ensure at room temperature
  • ½ cup Light Brown Sugar Can substitute with dark brown sugar
  • ¼ cup Granulated White Sugar Reduce slightly for less sweetness
  • 2 large Egg Yolks At room temperature
  • 1 teaspoon Vanilla Bean Paste/Extract Substitute with pure vanilla extract if needed
  • 1 cup Semi-Sweet Chocolate Chips Main component for ganache
  • ⅓ cup Heavy Whipping Cream Can substitute with coconut cream
  • Nonpareils (optional) For decoration

Equipment

  • oven
  • mixing bowls
  • Cookie scoop
  • Parchment Paper
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together flour, cocoa powder, salt, and baking powder.
  3. In a large bowl, cream butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Add egg yolks and vanilla, mixing until smooth and well combined.
  5. Gradually mix in dry ingredients until just combined.
  6. Scoop dough into 34 balls, rolling each into a ball about 1 inch in diameter.
  7. Place dough balls on baking sheets, indenting the center of each with a teaspoon.
  8. Chill the cookies in the refrigerator for at least 1 hour.
  9. Bake cookies for 9-11 minutes until set but slightly soft in the center.
  10. Remove from oven and gently reshape the indents.
  11. Heat cream until boiling, then pour over chocolate chips in a bowl and stir until smooth.
  12. Fill each cookie indent with ganache and decorate with nonpareils if desired.
  13. Refrigerate cookies for about 30 minutes to set ganache.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 4IUCalcium: 1mgIron: 2mg

Notes

These cookies can be stored in an airtight container for up to 3 days at room temperature, 5 days in the fridge, or 2 weeks in the freezer. Warm in the microwave for 10-15 seconds before serving if refrigerated.

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