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Chocolate Thumbprint Cookies

Irresistible Chocolate Thumbprint Cookies for a Chewy Delight

These Chocolate Thumbprint Cookies are chewy delights filled with rich ganache, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose flour Measure precisely to avoid excess.
  • 3/4 cup Cocoa powder (Dutch process) Adds a rich chocolate flavor.
  • 1/2 teaspoon Salt Enhances sweetness and overall flavor.
  • 1 teaspoon Baking powder Ensure it’s fresh for the best result.
  • 1 cup Unsalted butter Soften before creaming.
  • 1 cup Light brown sugar Can be swapped with granulated sugar.
  • 1/2 cup Granulated white sugar Adjust based on taste.
  • 3 large Egg yolks Let them reach room temperature.
  • 1 teaspoon Vanilla bean paste/extract Can substitute with vanilla extract.
For the Ganache Filling
  • 1 cup Semi-sweet chocolate chips Dark chocolate can be used.
  • 1/2 cup Heavy whipping cream Can use milk for a lighter alternative.
For Decoration (Optional)
  • 1/4 cup Nonpareils Decorative sprinkles for a festive touch.

Equipment

  • mixing bowls
  • electric mixer
  • Baking sheets
  • parchment paper
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside.
  2. Mix Dry Ingredients: Whisk together flour, cocoa powder, salt, and baking powder until well combined.
  3. Cream Wet Ingredients: Beat butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Incorporate Eggs and Vanilla: Add egg yolks and vanilla, mixing on low speed until combined.
  5. Combine Mixtures: Gradually add dry ingredients to wet mixture, stirring until just combined.
  6. Shape the Cookies: Scoop dough into 34 equal portions, roll into balls, and press down in the center.
  7. Chill: Refrigerate cookies for at least 1 hour.
  8. Preheat Oven: Preheat oven to 350°F (175°C).
  9. Bake Cookies: Bake for 9-11 minutes or until firm at the edges.
  10. Cool: Allow cooling for about 5 minutes, then move to a wire rack.
  11. Make Ganache: Heat whipping cream until boiling, then pour over chocolate chips and stir until smooth.
  12. Fill Cookies: Spoon ganache into the indented centers of each cookie.
  13. Set Ganache: Chill filled cookies in the refrigerator for about 10-15 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Use high-quality chocolate chips for better flavor. Consider using almond extract instead of vanilla for a twist.

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