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Chocolate Thumbprint Cookies

Decadent Chocolate Thumbprint Cookies with Silky Ganache

Delightful Chocolate Thumbprint Cookies filled with a luxurious ganache center, perfect for festive celebrations or cozy afternoons.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup all-purpose flour Spoon and level properly.
  • 1/4 cup Dutch process cocoa powder Can substitute with unsweetened cocoa.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 teaspoon baking powder Ensure it’s fresh.
  • 1/2 cup unsalted butter Can substitute with plant-based butter.
  • 1/4 cup light brown sugar Adjust for moisture.
  • 1/4 cup granulated white sugar Adjust to taste.
  • 2 egg yolks Use room temperature.
  • 1 teaspoon vanilla bean paste/extract Substituting with pure vanilla extract is acceptable.
For the Ganache Filling
  • 1 cup semi-sweet chocolate chips Can replace with dark chocolate.
  • 1/2 cup heavy whipping cream Do not substitute with milk.
For Decoration (optional)
  • 1/4 cup nonpareils Choose any sprinkles as desired.

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Baking sheets
  • Parchment paper
  • Saucepan
  • Measuring spoons
  • Wire rack

Method
 

Step‑by‑Step Instructions for Chocolate Thumbprint Cookies
  1. Start by lining two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, cocoa powder, salt, and baking powder.
  3. Cream together unsalted butter, light brown sugar, and granulated white sugar until light and fluffy.
  4. Add in egg yolks and vanilla, and blend until smooth.
  5. Gradually stir the dry ingredients into the wet ingredients until just combined.
  6. Scoop about 1 tablespoon of dough and roll it into a ball, placing them 2 inches apart on the baking sheets.
  7. Cover the baking sheets and refrigerate for at least one hour.
  8. Preheat your oven to 350°F (175°C) and bake the chilled cookies for 9 to 11 minutes.
  9. Re-indent the centers of the cookies and cool for 5 minutes, then transfer to a wire rack.
  10. Heat heavy whipping cream until just boiling, pour over chocolate chips, and stir until smooth.
  11. Spoon ganache into the indents of each cookie and chill for 10-15 minutes to set.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 1mg

Notes

Always measure ingredients accurately and refrigerate the dough for best results.

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