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Chocolate Thumbprint Cookies with Creamy Ganache Recipe

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4.3 from 59 reviews

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

Description

These Chocolate Thumbprint Cookies feature a rich, cocoa-flavored buttery dough with an irresistible gooey chocolate ganache center. Perfectly soft with a slight crisp edge and a smooth, creamy filling, these cookies are a decadent treat for any chocolate lover. The dough is chilled to retain shape and the ganache is made fresh to fill the thumbprint indentations, delivering a perfect balance of texture and flavor.

Ingredients

Dry Ingredients

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

Ganache

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

Optional

  • Nonpareils for sprinkling on top

Instructions

  1. Prepare the dry ingredients: In a medium bowl, whisk together all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set this mixture aside for later incorporation.
  2. Cream the butter and sugars: In a large bowl, combine softened unsalted butter, light brown sugar, and granulated white sugar. Use an electric mixer to beat them together for about two minutes until the mixture is creamy and well combined.
  3. Add the egg yolks and vanilla: Mix in the egg yolks and vanilla bean paste or extract to the creamed butter and sugar. Continue beating for 1-2 minutes until the mixture becomes pale and fluffy.
  4. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until all ingredients are combined. Avoid overmixing to maintain a tender cookie texture.
  5. Shape the dough balls: Scoop out about one tablespoon of dough for each cookie and roll into smooth balls, totaling about 34 portions. Place the dough balls onto lined baking sheets.
  6. Create indentations: Using a 1/4 teaspoon measure, gently press down on each dough ball to form an indent or ‘thumbprint.’ This will hold the ganache filling later.
  7. Chill the dough: Chill the prepared dough balls on the baking sheets in the refrigerator for at least one hour. This step helps the cookies maintain their shape during baking.
  8. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
  9. Bake the cookies: Arrange the chilled dough balls 1 1/2 inches apart on the baking sheets and bake for 9-11 minutes. Aim for about 10 minutes for the perfect bake.
  10. Re-form indentations post-baking: Immediately after removing the cookies from the oven, gently press down the centers again with the 1/4 teaspoon measure to restore the indent, as some may have risen during baking. Use a circular cookie cutter to perfect the shape while the cookies are hot.
  11. Cool the cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Make the chocolate ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream in the microwave or on the stove until near boiling, then pour over the chocolate. Let sit for 1 minute to soften the chocolate, then stir gently until smooth and glossy.
  13. Fill the cookie indentations: Spoon about 1 teaspoon of the warm ganache into each cookie well. Add more if the indent can hold extra ganache.
  14. Add sprinkles: Optionally, sprinkle nonpareils or other sprinkles over the ganache filling for decoration.
  15. Set the ganache: Chill the cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up and hold its shape.
  16. Store the cookies: Place any leftover cookies in an airtight container and store them at room temperature for up to three days to maintain freshness.

Notes

  • Make sure to spoon and level the flour to avoid packing which can lead to dense cookies.
  • Chilling the dough is essential to keep the cookies from spreading too much during baking and helps maintain their shape.
  • For a smoother ganache, ensure the cream is hot enough to melt the chocolate fully but not boiling over.
  • If you don’t have vanilla bean paste, vanilla extract works as a substitute.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-thumbprint-cookies-with-creamy-ganache-recipe/