Name: Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups (188 g) all-purpose flour, spooned and leveled; 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 for sprinkling on top

Ingredients

1 1/2 cups (188 g) all-purpose flour, spooned and leveled

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 for sprinkling on top (optional)

Instructions

Step 1: Line two baking sheets with parchment paper and set aside.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.

Step 3: In a large bowl, cream the softened butter with the brown sugar and granulated sugar using an electric mixer for about two minutes.

Step 4: Add the egg yolks and vanilla paste or extract to the butter-sugar mixture. Mix until pale and fluffy, about 1-2 minutes.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 6: Scoop the dough into 34 portions, about 1 tablespoon each, and roll into balls.

Step 7: Place the dough balls on the prepared baking sheets. Use a 1/4 teaspoon to press down on each ball to create an indent.

Step 8: Chill the dough balls for at least one hour. You may chill all together on one sheet then separate before baking.

Step 9: Preheat the oven to 350°F (175°C). Arrange dough balls about 1 1/2 inches apart on the baking sheets.

Step 10: Bake for 9-11 minutes, ideally 10 minutes, until set.

Step 11: While still warm, press down gently with a 1/4 teaspoon to reinforce the indent, and optionally use a circular cookie cutter to perfect the shape and size.

Step 12: Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 13: For the ganache, place the chocolate chips in a small bowl.

Step 14: Heat the heavy cream until just about boiling, then pour it over the chocolate chips. Let sit for 1 minute.

Step 15: Stir the mixture gently until smooth and glossy.

Step 16: Spoon about 1 teaspoon of ganache into each cookie indent, adding more if there is room.

Step 17: If desired, sprinkle nonpareils or other decorations on top.

Step 18: Chill the cookies in the refrigerator for 10-15 minutes to let the ganache set.

Tips & Variations

Substitute semi-sweet chocolate chips with dark or milk chocolate for a different flavor profile.

Use flavored extracts like almond or mint in place of vanilla for a twist.

Chill dough longer to enhance shape retention during baking.

For a festive touch, use colored sprinkles or edible glitter on top.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, regular cocoa powder can be used, but it might give a slightly different flavor and color. Dutch process cocoa has a smoother, less acidic taste which complements the cookies nicely.

Can I make these cookies vegan?

To make a vegan version, substitute the butter with a vegan butter alternative, and replace egg yolks with a suitable egg replacer such as flaxseed meal mixed with water. Use dairy-free chocolate chips and cream substitutes for the ganache.