Description
Rich and chewy Chocolate Thumbprint Cookies filled with velvety ganache are the ultimate chocolate treat, perfect for holidays or any celebration.
Ingredients
- Dry Ingredients:
- All-purpose flour
- Dutch-process cocoa powder
- Salt
- Baking powder
- Wet Ingredients:
- Unsalted butter, softened
- Light brown sugar, packed
- Granulated white sugar
- Egg yolks, at room temperature
- Vanilla bean paste or extract
- Ganache Filling:
- Semi-sweet chocolate chips or chopped chocolate bar
- Heavy whipping cream
- Optional:
- Sprinkles for decoration
Instructions
- Prepare the Dry Ingredients:
- Whisk flour, cocoa powder, salt, and baking powder in a medium bowl.
- Cream the Butter and Sugars:
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add Egg Yolks and Vanilla:
- Mix in egg yolks and vanilla until pale and fluffy.
- Combine Wet and Dry Ingredients:
- Gradually mix dry ingredients into the wet mixture until just combined.
- Shape the Cookies:
- Scoop dough into tablespoon-sized balls, indent the center with a 1/4 teaspoon, and place on a baking sheet.
- Chill the Dough:
- Refrigerate the indented dough for at least 1 hour.
- Bake the Cookies:
- Preheat oven to 350°F (175°C).
- Bake cookies for 9-11 minutes, reinforcing indents if needed.
- Cool on a baking sheet for 5 minutes before transferring to a rack.
- Prepare the Ganache:
- Heat heavy cream until just boiling, then pour over chocolate chips.
- Stir until smooth and glossy.
- Fill the Cookies:
- Once cookies are cooled, fill each indent with 1 teaspoon of ganache and decorate with sprinkles.
- Set the Ganache:
- Chill cookies in the refrigerator for 10-15 minutes to set the ganache.
Notes
- Dutch-process cocoa offers a richer taste and color, but regular cocoa powder can work as a substitute.
- Chilling the dough ensures the cookies retain their shape.
- Prep Time: Approximately 34 cookies
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
