Print

Chocolate Thumbprint Cookies with Chocolate Ganache Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 14 reviews

These Chocolate Thumbprint Cookies are rich, fudgy, and perfectly indulgent with a cocoa-infused dough formed into bite-sized balls, baked to perfection, then filled with a luscious chocolate ganache. Topped optionally with colorful nonpareils, these cookies offer a delightful balance of soft centers and crisp edges, making them an ideal treat for chocolate lovers and festive occasions alike.

Ingredients

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

  • 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

Ganache

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

Optional Toppings

  • Nonpareils for sprinkling on top

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, salt, and baking powder until fully combined; set aside for later use.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with light brown sugar and granulated sugar for about two minutes until the mixture is light and fluffy.
  3. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract to the creamed butter and sugars, continuing to beat for 1-2 minutes until the mixture appears pale in color and fluffy in texture.
  4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until a uniform dough forms, being careful not to overmix.
  5. Shape Dough: Scoop dough into 34 equal portions (about 1 tablespoon each) and roll each portion into a smooth ball. Place the dough balls onto two baking sheets lined with parchment paper.
  6. Create Indents: Using a 1/4 teaspoon measure, gently press down on each dough ball to form an indentation for the filling.
  7. Chill Dough: Chill the indented dough balls in the refrigerator for at least one hour to firm up, which will help them maintain shape during baking.
  8. Preheat Oven: Preheat oven to 350°F (175°C) and prepare for baking.
  9. Arrange Dough for Baking: Place chilled dough balls about 1 1/2 inches apart on baking sheets to allow for spreading.
  10. Bake Cookies: Bake for 9-11 minutes; 10 minutes is ideal for soft centers and crisp edges.
  11. Re-Indent and Shape: Once baked, lightly press each cookie center again with a 1/4 teaspoon measure to deepen the well. Optionally, use a circular cookie or biscuit cutter to gently reshape cookies while still warm to maintain a perfect round form and original size.
  12. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  13. Prepare Ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream until just about boiling, then pour over chocolate chips. Let sit for one minute to soften chocolate.
  14. Stir Ganache: Stir the cream and chocolate together until smooth and glossy, forming a rich chocolate ganache.
  15. Fill Cookies: Spoon about 1 teaspoon of the ganache into the indent of each cooled cookie, using more if the cavity allows.
  16. Add Toppings: Sprinkle nonpareils on top of the ganache-filled cookies if desired for decorative effect.
  17. Set Ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
  18. Store Cookies: Keep leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.

Notes

  • For best results, ensure egg yolks are at room temperature before mixing for optimum texture.
  • Chilling the dough is essential to maintain the cookie shape and prevent excessive spreading during baking.
  • You can substitute vanilla extract if vanilla bean paste is unavailable, though the paste offers a richer vanilla flavor.
  • Use a light hand when pressing the indents before and after baking to avoid cracking the cookies.
  • The ganache can be gently reheated if it firms up too much before assembling the cookies.
  • Store cookies in an airtight container to keep them fresh and prevent the ganache from drying out.

Find it online: https://cookedbygrace.com/chocolate-thumbprint-cookies-with-chocolate-ganache-recipe/