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Chocolate Thumbprint Cookies with Rich Ganache Recipe

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4.1 from 88 reviews

These Chocolate Thumbprint Cookies combine rich cocoa-flavored dough with a decadent chocolate ganache filling. Soft and tender with a lightly crisp edge, these cookies feature a perfect indentation filled with silky ganache, finished optionally with colorful nonpareil sprinkles. Ideal for chocolate lovers, these cookies are a delightful treat for any occasion.

  • Total Time: 1 hour 25 minutes
  • Yield: 34 cookies

Ingredients

For the Cookie Dough

  • 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
  • 1/2 cup (40 g) Dutch process cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 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

For the Chocolate 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 Baking Sheets: Line two baking sheets with parchment paper and set aside to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until well combined; then set aside.
  3. 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 light and fluffy.
  4. Add Egg Yolks and Vanilla: Beat in the egg yolks and vanilla bean paste or extract into the creamed butter and sugars, mixing for 1-2 minutes until the mixture is pale and fluffy.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix just until combined, being careful not to overmix the dough.
  6. Portion Dough: Scoop out the dough into about 34 equal portions, approximately one tablespoon each, then roll into balls and place them onto the prepared baking sheets.
  7. Create Indentations: Using a 1/4 teaspoon measure, press down on each dough ball to form an indentation, creating a space for the ganache filling.
  8. Chill the Dough: Chill the dough balls with indentations for at least one hour to firm up for better shape retention during baking. You can chill all dough balls together on one sheet and separate them onto multiple sheets before baking.
  9. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature before putting in the cookies.
  10. Bake the Cookies: Arrange the chilled dough balls about 1 1/2 inches apart on baking sheets and bake for 9 to 11 minutes, ideally around 10 minutes, until set but still soft.
  11. Re-indent and Shape: Immediately after baking, lightly press down on the centers again with a 1/4 tsp to recreate the indentations. For a perfect circular shape and to restore size, gently trace the edges with a circular cookie cutter or biscuit cutter while the cookies are still warm.
  12. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  13. Make Chocolate Ganache: Place semi-sweet chocolate chips in a small bowl. Heat the heavy cream until just boiling, then pour it over the chocolate chips. Let stand for 1 minute, then stir until smooth and glossy.
  14. Fill Cookies: Spoon approximately 1 teaspoon of the prepared ganache into each cookie’s indent, adding more if there is space.
  15. Add Sprinkles: Optionally, sprinkle nonpareils or other decorative sprinkles atop the ganache-filled cookies for a festive touch.
  16. Set Ganache: Place filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
  17. Store: Store leftover cookies in an airtight container at room temperature or refrigerate to maintain freshness.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better cookie texture.
  • You can use vanilla extract if vanilla bean paste is unavailable.
  • Pressing the dough to create indentations twice (before and after baking) ensures a perfect well for the ganache.
  • Chilling the dough helps prevent spreading and maintains cookie shape.
  • Adjust baking time slightly based on your oven’s calibration; cookies should be set but remain tender.
  • Use good quality semi-sweet chocolate for a rich ganache flavor.
  • Cookies can be stored for up to 5 days in an airtight container; ganache filling tastes best chilled.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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