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Chocolate Thumbprint Recipe

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4.4 from 73 reviews

These decadent Thumbprint Cookies feature a rich cocoa cookie base filled with luscious chocolate ganache. Perfectly soft and tender, the cookies are made with a blend of all-purpose flour, Dutch-process cocoa, and a touch of vanilla, then chilled and baked to perfection. The final touch is a silky chocolate ganache filling, optionally topped with colorful sprinkles, making these cookies a delightful treat for any occasion.

Ingredients

Scale

For the cookies:

  • 1 cup all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons granulated white sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract

For the ganache:

  • 3/4 cup semi-sweet chocolate chips
  • 1/3 cup heavy whipping cream
  • Optional: nonpareils or sprinkles for topping

Instructions

  1. Prepare baking sheets: Line two baking sheets with parchment paper and set them aside to be ready for the cookies.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, Dutch-process cocoa powder, salt, and baking powder until evenly combined.
  3. Cream butter and sugars: In a large bowl, use a mixer to cream the softened butter with the light brown sugar and granulated sugar for about 2 minutes until the mixture is light and fluffy.
  4. Add yolks and vanilla: Beat in the egg yolks and vanilla bean paste (or extract) until the batter becomes pale and fluffy, about 1 to 2 minutes.
  5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until combined to avoid overworking the dough.
  6. Shape dough balls: Scoop approximately 1 tablespoon of dough for each portion, roll into balls, and then use 1/4 teaspoon measuring spoon to press a shallow indent into the center of each dough ball.
  7. Chill the dough: Place the dough balls with the indents onto a baking sheet and chill them in the refrigerator for at least 1 hour to firm up.
  8. Preheat oven and bake: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls about 1½ inches apart on the baking sheets. Bake for 9 to 11 minutes until set. If necessary, use a round cutter to reshape the indents while cookies are still warm. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make the ganache: Heat the heavy cream until just boiling and pour it over the semi-sweet chocolate chips. Let it sit for 1 minute to soften the chocolate, then stir gently until the mixture is smooth and glossy.
  10. Fill cookies and chill: Spoon approximately 1 teaspoon of ganache into the indent of each cookie. Optionally, sprinkle nonpareils or sprinkles on top for decoration. Chill the filled cookies for 10 to 15 minutes to allow the ganache to set before serving.

Notes

  • Room temperature egg yolks help the batter blend more smoothly and create a tender cookie texture.
  • Chilling the dough ensures the cookies maintain their shape and the indents stay defined during baking.
  • If you don’t have vanilla bean paste, high-quality vanilla extract works well as a substitute.
  • The ganache can be made ahead and gently reheated before filling the cookies.
  • Store finished cookies in an airtight container in the refrigerator for up to 5 days.

Keywords: Thumbprint Cookies, Chocolate Cookies, Chocolate Ganache, Cocoa Cookies, Holiday Cookies, Dessert Cookies

Find it online: https://cheframi.com/chocolate-thumbprint-recipe/