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Chocolate Thumbprint Cookies with Rich Ganache Filling Recipe

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★★★★★

4.4 from 57 reviews

These Chocolate Thumbprint Cookies combine the rich flavors of cocoa and semi-sweet chocolate with a tender, buttery cookie base. Each cookie features a perfect well filled with silky chocolate ganache, making them an irresistible treat for chocolate lovers. They offer a delightful texture contrast with a slightly crisp exterior and a soft, chocolaty center, ideal for dessert or gifting.

Ingredients

Scale

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 and Sugars

  • 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

  • Nonpareils for sprinkling on top

Instructions

  1. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking powder until evenly combined. Set aside for later use.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, light brown sugar, and granulated sugar together for about two minutes until the mixture is light and fluffy.
  3. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract to the butter and sugar mixture. Continue to beat for 1-2 minutes until pale in color and fluffy.
  4. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until all ingredients are incorporated to avoid overworking the dough.
  5. Form Dough Balls: Scoop the dough into approximately 34 equal portions, about 1 tablespoon each, and roll them into smooth balls. Transfer the dough balls onto parchment-lined baking sheets.
  6. Create Indents: Using a 1/4 teaspoon measure, gently press down on each dough ball to create an indent. This will hold the ganache filling later.
  7. Chill Dough: Chill the dough balls with indents in the refrigerator for at least one hour. This helps maintain the cookie shape during baking.
  8. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
  9. Arrange Dough for Baking: Place the chilled dough balls about 1 1/2 inches apart on parchment-lined baking sheets to allow room for spreading.
  10. Bake the Cookies: Bake the cookies for 9-11 minutes, with 10 minutes being ideal. The cookies will be set but still soft.
  11. Restore Indents and Shape: While the cookies are still hot, gently press down again on the centers with the 1/4 teaspoon to recreate the indents. Optionally, use a circular cookie cutter to smooth the edges and return cookies to a perfect round shape.
  12. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  13. Prepare Ganache: Place semi-sweet chocolate chips into a small bowl. Heat the heavy cream until just about boiling, either in the microwave or on the stovetop.
  14. Combine Ganache: Pour the hot cream over the chocolate chips. Let sit for 1 minute to soften, then stir until smooth and glossy.
  15. Fill Cookies: Spoon about 1 teaspoon of ganache into each cookie indent, adding more if space allows. Optionally, sprinkle nonpareils on top for decoration.
  16. Set Ganache: Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set firmly.
  17. Storage: Store any leftover cookies in an airtight container for up to three days to maintain freshness.

Notes

  • For best results, use Dutch-process cocoa powder for a richer chocolate flavor.
  • Make sure the egg yolks are at room temperature to help create a smooth, creamy dough.
  • Chilling the dough is essential for maintaining the shape and preventing spreading too much during baking.
  • If you don’t have vanilla bean paste, pure vanilla extract works well as a substitute.
  • Pressing down the centers again right after baking helps keep the perfect indent for the ganache filling.
  • Use parchment paper on baking sheets to prevent sticking and promote even baking.
  • Ganache can be prepared in advance and stored in the refrigerator; bring to room temperature before filling cookies if it’s too firm.
  • These cookies are best eaten within a few days but can be frozen for longer storage.

Keywords: chocolate thumbprint cookies, chocolate cookies, thumbprint cookies, chocolate ganache cookies, holiday cookies, chocolate dessert

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