Chocolate Thumbprint Cookies
Indulge in these rich and tender chocolate thumbprint cookies, featuring a delicate, cocoa-infused crumb. Each cookie is beautifully crowned with a generous dollop of luscious, homemade chocolate ganache, creating a symphony of textures and profound chocolate flavor. These delightful treats are perfect for special occasions, holiday platters, or simply a luxurious everyday indulgence.
Prep Time
30 minutes active, plus 1 hour chilling
Cook Time
10-12 minutes per batch
Total Time
Approximately 1 hour 45 minutes
Servings
Makes 34 cookies
Keywords
Chocolate thumbprint cookiesganache cookiesclassic cookie recipeholiday dessertchocolate treatseasy bakingrich chocolatedecadent cookiescookie recipebaking with ganache
Why This Recipe Delivers
- Offers a rich, intense chocolate experience with a perfect balance of cookie and ganache.
- Features a soft, tender cookie base that contrasts beautifully with the smooth, creamy filling.
- Visually appealing, making them ideal for holiday platters, dessert buffets, or gifting.
- The Dutch process cocoa creates a deeper, darker chocolate color and a less bitter, more mellow flavor.
- Provides a delightful textural contrast between the tender cookie and the velvety ganache.
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 (2.5 g) salt
- 1/2 tsp (2.5 g) 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 (7.5 ml) vanilla bean paste or extract
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
- Nonpareils for sprinkling on top, optional
Instructions
- Prepare your baking surfaces by lining two baking sheets with parchment paper and setting them aside for later use.
- In a medium-sized bowl, combine the dry ingredients: all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Whisk thoroughly to ensure even distribution, then set this mixture aside.
- In a large mixing bowl, add the softened unsalted butter, packed light brown sugar, and granulated white sugar. Using an electric mixer, cream these ingredients together on medium speed for approximately two minutes until the mixture is light and fluffy.
- Add the two room-temperature egg yolks and vanilla bean paste or extract to the butter and sugar mixture. Continue to mix with the electric mixer for another 1-2 minutes until the mixture appears pale in color and significantly aerated.
- Gradually add the reserved dry ingredients to the wet mixture. Mix on low speed, just until the flour mixture is fully incorporated and no dry streaks remain. Be careful not to overmix, as this can lead to tough cookies.
- Scoop the cookie dough into approximately 34 equal portions, each about 1 tablespoon (15 ml) in size. Roll each portion into a smooth, uniform ball.
- Arrange the dough balls onto one of the prepared baking sheets, leaving a small space between them.
- Using a 1/4 tsp measuring spoon, gently press down on the center of each dough ball to create a distinct indent for the future ganache filling.
- Chill the prepared indented dough balls on the baking sheet in the refrigerator for at least one hour. This step is crucial for preventing the cookies from spreading too much during baking and helps them maintain their shape.
- Once the dough has chilled, preheat your oven to 175°C (350°F).
- Arrange the chilled and indented dough balls on the prepared baking sheets, ensuring they are spaced about 3.5-4 cm (1 1/2 inches) apart to allow for proper air circulation and slight expansion.
- Bake the cookies for 9-11 minutes. For optimal texture, aim for about 10 minutes; the cookies should be set around the edges but still appear soft in the center.
- Thirteenth Step: Immediately after removing the cookies from the oven, gently press down on the centers again with the back of a 1/4 tsp measuring spoon to redefine the indent, as they may have puffed up slightly during baking. For perfectly circular cookies, gently go around the edges of each hot cookie with a circular cookie cutter or biscuit cutter slightly larger than the cookie, which helps to reshape them and bring them back to their original size.
- Fourteenth Step: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. This prevents them from breaking and allows them to firm up.
- Fifteenth Step: For the ganache, place the semi-sweet chocolate chips in a small, heatproof bowl.
- Sixteenth Step: Heat the heavy whipping cream in a microwave-safe container or a small saucepan on the stove until it is just about to boil, with small bubbles forming around the edges.
- Seventeenth Step: Pour the hot heavy cream directly over the chocolate chips in the bowl. Let the mixture sit undisturbed for 1 minute to allow the chocolate to soften.
- Eighteenth Step: After 1 minute, gently stir the cream and chocolate together with a whisk or spoon until the ganache is smooth, glossy, and fully combined.
- Nineteenth Step: To assemble the cookies, once they are completely cool, fill each well with approximately 1 tsp (5 ml) of the prepared chocolate ganache. You may add a bit more if the indent allows.
- Twentieth Step: If desired, immediately sprinkle nonpareils or other decorative sprinkles over the ganache while it is still wet.
- Twenty-First Step: Chill the assembled cookies in the refrigerator for 10-15 minutes. This step helps the ganache to set properly, ensuring a neat and firm filling. Store any leftover cookies in an airtight container at room temperature for up to three days.
Tools You’ll Need
- Two baking sheets
- Parchment paper
- Medium mixing bowl
- Whisk
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- 1/4 tsp measuring spoon
- Wire cooling rack
- Small heatproof bowl
- Small saucepan (optional, for heating cream)
Essential Success Tips
- Ensure your butter and egg yolks are at room temperature for optimal creaming and emulsion, resulting in a smoother, more tender dough.
- Do not overmix the dough once the dry ingredients are added; mix only until just combined to keep the cookies tender.
- The chilling step is vital. It prevents the cookies from spreading excessively and helps maintain their distinct thumbprint shape during baking.
- After baking, immediately re-indent the centers and use a cookie cutter to reshape while warm. This ensures perfect wells and a clean, round shape for the finished cookies.
- Allow the cookies to cool completely before filling with ganache; otherwise, the ganache may melt and run.
Professional Cooking Secrets
- Using Dutch process cocoa powder is key for these cookies, as it provides a darker color and a mellower, less acidic chocolate flavor that complements the semi-sweet ganache beautifully.
- When making the ganache, ensure the cream is hot enough to melt the chocolate completely, but avoid boiling it vigorously. Letting it sit before stirring helps to create a perfectly smooth, emulsified ganache without introducing too much air.
- Slightly underbaking the cookies by a minute or so will yield a chewier, softer texture, which is highly desirable for thumbprint cookies.
Notes
- For best results when measuring flour, spoon it into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag, which can compact it and lead to too much flour.
- Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week.
- These cookies freeze well! Freeze baked, unfilled cookies in an airtight container for up to 2 months. Thaw and then fill with freshly made ganache.
Frequently Asked Questions
Can I make these Chocolate Thumbprint Cookies ahead of time?
Absolutely! You can prepare the cookie dough and chill it in the refrigerator for up to 2-3 days before baking. Alternatively, you can bake the cookies and freeze them unfilled for up to 2 months. Thaw them at room temperature and then fill with fresh ganache before serving.
What if my ganache is too thick or too thin?
If your ganache is too thick, you can gently reheat it in the microwave in 10-second intervals, stirring after each, until it reaches the desired consistency. If it's too thin, let it sit at room temperature for a bit longer, or even briefly refrigerate it in 5-minute increments, stirring frequently, until it thickens slightly.
Can I use other fillings instead of chocolate ganache?
While chocolate ganache is classic for this recipe, you can certainly experiment with other fillings! Caramel sauce, raspberry jam, or even a different flavor of buttercream frosting could make delicious variations.
Nutrition Facts (Per Serving)
Calories: Approximately 190-230 per cookie, Protein: 2-3g, Fat: 13-16g, Carbohydrates: 20-25g. (Estimates based on ingredients and yield)
Allergy Information
Contains dairy (butter, heavy cream), eggs, and gluten (all-purpose flour). For a gluten-free option, substitute with a 1:1 gluten-free all-purpose flour blend. Always check individual ingredient labels for hidden allergens.
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