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Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe

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★★★★★

4.5 from 112 reviews

These Chocolate Thumbprint Cookies are rich, fudgy, and perfectly chewy with a deep chocolate flavor enhanced by a silky chocolate ganache filling. Made with a combination of cocoa powder and semi-sweet chocolate, these cookies are delightfully indulgent and topped optionally with colorful nonpareils for a fun, festive touch.

Ingredients

Scale

Dry 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

Wet Ingredients and Dough

  • 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

Chocolate Ganache

  • 1 cup (200 g) semi-sweet chocolate chips
  • 1/2 cup (120 ml) heavy whipping cream

Optional Topping

  • Nonpareils for sprinkling on top

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder until fully combined and set aside.
  2. Cream Butter and Sugars: Using an electric mixer, cream together the softened unsalted butter, light brown sugar, and granulated white sugar for two minutes until smooth and fluffy.
  3. Add Egg Yolks and Vanilla: Beat in the egg yolks and vanilla bean paste or extract until the mixture turns pale and fluffy, approximately 1-2 minutes.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to form the cookie dough.
  5. Portion and Shape Dough: Scoop out the dough into 34 portions, each about 1 tablespoon. Roll each portion into a ball and transfer onto two parchment-lined baking sheets.
  6. Create Indents: Using a 1/4 teaspoon measure, press down on each dough ball to create an indent for the filling.
  7. Chill the Dough: Refrigerate the prepared dough balls for at least one hour to firm up. You may chill them together on one baking sheet before separating onto multiple sheets for baking.
  8. Preheat Oven: Set your oven temperature to 350°F (175°C) to get ready for baking.
  9. Bake the Cookies: Arrange the dough balls about 1 1/2 inches apart on the baking sheets and bake for 9-11 minutes, with 10 minutes being ideal for perfect texture.
  10. Refine Cookie Shape: Once out of the oven, gently press the centers again with a 1/4 teaspoon to restore the indents and use a circular cookie cutter to smooth edges while still warm.
  11. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Make the Chocolate Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream just until it starts boiling (microwave or stovetop), then pour over the chocolate chips. Let sit for 1 minute.
  13. Mix Ganache: Stir the chocolate and cream mixture until smooth and glossy to form the ganache filling.
  14. Fill the Cookies: Spoon about 1 teaspoon of ganache into each cookie indent, adding more ganache if space allows.
  15. Add Optional Sprinkles: If desired, sprinkle nonpareils over the ganache for a decorative touch.
  16. Set the Ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up.
  17. Storage: Store leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.

Notes

  • Use Dutch process cocoa powder for a richer chocolate flavor.
  • Spooning and leveling the flour ensures accurate measurement for the perfect cookie texture.
  • Chilling the dough before baking prevents spreading and helps set the indent shape.
  • Pressing the center again after baking restores the thumbprint indent that can puff up during baking.
  • Allowing the ganache to set by chilling helps prevent it from melting or running off when served.
  • These cookies can be stored at room temperature for three days; for longer storage, refrigerate and bring back to room temperature before serving.

Keywords: chocolate thumbprint cookies, chocolate cookies, chocolate ganache cookies, baking cookies, easy chocolate cookies, thumbprint cookies recipe

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