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Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe

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★★★★★

4.8 from 140 reviews

These Chocolate Thumbprint Cookies are rich and fudgy with a soft cocoa-infused base and a luscious chocolate ganache filling. With a tender crumb and intense chocolate flavor, they make the perfect homemade treat for chocolate lovers, featuring a classic buttery cookie base enhanced by a creamy ganache center and optional colorful sprinkles.

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

  • 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 and Toppings

  • 1 cup (200 g) semi-sweet chocolate chips
  • 1/2 cup (120 ml) heavy whipping cream
  • Nonpareils for sprinkling on top (optional)

Instructions

  1. Prep Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined; set aside for later use.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the light brown sugar and granulated sugar for about two minutes until the mixture is smooth and fluffy.
  3. Add Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract to the butter and sugar mixture, beating for 1-2 minutes until the batter turns pale and fluffy.
  4. Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until all components are combined without overworking the dough.
  5. Shape Dough Balls: Scoop the dough into approximately 34 portions, about 1 tablespoon each, and roll each into a ball. Place the dough balls onto prepared parchment-lined baking sheets.
  6. Create Indents: Use a 1/4 tsp measuring spoon to press down on each dough ball, making a small indent in the center. Chill the shaped dough balls in the refrigerator for at least one hour to firm up.
  7. Preheat Oven: Set the oven temperature to 350°F (175°C) while the dough chills.
  8. Bake Cookies: Arrange the chilled dough balls about 1 1/2 inches apart on baking sheets. Bake for 9-11 minutes; 10 minutes is ideal for a tender but set cookie.
  9. Refine Indents Post-Bake: Immediately after baking, gently press down the centers again with a 1/4 tsp to reestablish the indent, using a circular cookie cutter if desired to perfect the shape and size while warm.
  10. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  11. Make Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy cream either in the microwave or on the stovetop until it just starts to boil, then pour it over the chocolate chips and let sit for one minute. Stir until smooth and glossy.
  12. Fill Cookies: Spoon about 1 teaspoon of the warm ganache into the indent of each cooled cookie. Add more if the cavity allows.
  13. Add Sprinkles: Optionally, top the filled cookies with nonpareils sprinkles for a festive touch.
  14. Set Ganache: Refrigerate the assembled cookies for 10-15 minutes to allow the ganache to set firmly.
  15. Store: Keep any leftover cookies in an airtight container at room temperature for up to three days.

Notes

  • Use Dutch process cocoa powder for a rich and less acidic chocolate flavor.
  • Room temperature egg yolks help create a smooth, even dough.
  • Chilling the dough is essential to prevent spreading and maintain the cookie shape during baking.
  • Pressing the indents before and after baking ensures the perfect cup for the ganache filling.
  • Cookies are best enjoyed within three days stored in an airtight container to maintain freshness.

Keywords: chocolate thumbprint cookies, chocolate ganache cookies, easy chocolate cookies, homemade chocolate cookies, thumbprint cookies recipe

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