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Chocolate Thumbprint Cookies Recipe

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★★★★★

4.7 from 51 reviews

These Chocolate Thumbprint Cookies are rich, buttery, and delightfully chocolaty with a luscious ganache center. Soft yet sturdy, they combine a cocoa-flavored cookie base with a smooth semi-sweet chocolate filling, making them a perfect treat for chocolate lovers. The optional nonpareil topping adds a festive touch and a slight crunch.

Ingredients

Scale

Dry Ingredients

  • 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

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

Chocolate Ganache

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

Optional Topping

  • Nonpareils for sprinkling on top

Instructions

  1. Preheat the oven and prepare baking sheets: Set your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, Dutch cocoa powder, salt, and baking powder. This combination creates the chocolate cookie base with the right texture.
  3. Cream butter and sugars: Using a stand mixer or hand mixer, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy. This step incorporates air for a tender cookie.
  4. Add egg yolks and vanilla: Beat in the two room-temperature egg yolks and vanilla bean paste (or extract) until fully combined, creating a rich and flavorful dough.
  5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet butter mixture on low speed, mixing until just combined. Avoid overmixing to keep the cookies tender.
  6. Shape the cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them spaced evenly on the prepared baking sheets. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each ball to create the thumbprint.
  7. Bake the cookies: Bake in the preheated oven for 12-14 minutes, until the cookie edges are set but the centers remain soft. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  8. Make the ganache filling: While the cookies cool, heat heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  9. Fill the thumbprints: Spoon or pipe the warm ganache into the indentations of each cooled cookie. If desired, sprinkle nonpareils on top for decoration before the ganache sets.
  10. Set the ganache: Allow the cookies to sit at room temperature or chill briefly in the refrigerator until the ganache firms up, about 20 minutes. This final step ensures the filling sets nicely without melting.

Notes

  • Make sure the butter is softened but not melted for proper creaming.
  • Spoon and level the flour to avoid dense cookies.
  • Room temperature egg yolks incorporate more evenly into the dough.
  • If you don’t have vanilla bean paste, pure vanilla extract works fine.
  • These cookies keep well stored in an airtight container for up to 5 days.
  • For a dairy-free version, substitute vegan butter and coconut cream for the ganache.

Keywords: chocolate thumbprint cookies, chocolate cookies, thumbprint cookies, chocolate ganache cookies, cocoa cookies, homemade chocolate cookies

Find it online: https://kitchenbynora.com/chocolate-thumbprint-cookies-recipe/