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Chocolate Thumbprint Cookies

Irresistibly Rich Chocolate Thumbprint Cookies to Savor

These Chocolate Thumbprint Cookies are a rich, chewy treat filled with velvety ganache, perfect for gatherings and satisfying cravings.
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Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 31 minutes
Servings: 34 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup All-Purpose Flour Spoon and level to avoid excess flour.
  • 1/3 cup Dutch Process Cocoa Powder Can be substituted with unsweetened cocoa powder, but flavor and texture may vary.
  • 1/4 teaspoon Salt Essential for balancing sweetness.
  • 1/2 teaspoon Baking Powder Do not substitute with baking soda.
  • 1/2 cup Unsalted Butter Softened at room temperature for easy mixing.
  • 1/2 cup Light Brown Sugar Can substitute with dark brown sugar for a deeper flavor.
  • 1/4 cup Granulated White Sugar Use in combination with brown sugar for balance.
  • 2 large Egg Yolks Room temperature for better emulsification.
  • 1 teaspoon Vanilla Bean Paste or Extract Extract can be substituted but will not have the same aesthetic.
For the Ganache
  • 1 cup Semi-Sweet Chocolate Chips Can be swapped for milk chocolate for a sweeter filling.
  • 1/2 cup Heavy Whipping Cream Do not substitute with low-fat alternatives for best results.
For Topping (Optional)
  • 1 cup Nonpareils Can be replaced with crushed peppermint or other sprinkles.

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment paper
  • Measuring Cups
  • Measuring Spoons
  • cookie scoop
  • plastic wrap
  • pan

Method
 

Step-by-Step Instructions
  1. Prep the Baking Sheets: Line two baking sheets with parchment paper and set aside.
  2. Mix Dry Ingredients: Whisk together the flour, cocoa powder, salt, and baking powder until combined.
  3. Cream the Butter and Sugars: Cream together butter, light brown sugar, and granulated sugar until fluffy.
  4. Incorporate Wet Ingredients: Add egg yolks and vanilla to the creamed mixture and mix until fluffy.
  5. Combine Mixtures: Gradually add dry ingredients to wet ingredients and mix until just combined.
  6. Form Dough: Scoop dough into balls, place on baking sheets, and make an indentation in each.
  7. Chill: Cover with plastic wrap and refrigerate for at least 1 hour.
  8. Preheat and Bake: Preheat oven to 350°F (175°C) and bake for 9-11 minutes.
  9. Re-indent if Necessary: Press centers again if needed after baking; cool for 5 minutes.
  10. Cool Cookies: Transfer to a wire rack and allow to cool completely.
  11. Prepare Ganache: Heat cream, then pour over chocolate chips and stir until smooth.
  12. Fill Cookies: Fill indentations with ganache and top with nonpareils if desired.
  13. Set Ganache: Refrigerate filled cookies for 10-15 minutes to set the ganache.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 1IUCalcium: 1mgIron: 5mg

Notes

For best results, follow the tips on measuring ingredients and chilling the dough before baking. Enjoy your delicious chocolate thumbprint cookies freshly made or stored properly.

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