Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe

Introduction

Chocolate Thumbprint Cookies are a delightful treat combining rich cocoa dough with a luscious chocolate ganache center. These cookies are perfect for chocolate lovers looking for a soft, chewy texture with a gooey finish.

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

Instructions

1. Step 1: Line two baking sheets with parchment paper and set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
3. Step 3: In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with an electric mixer for two minutes until light and fluffy.
4. Step 4: Add the egg yolks and vanilla to the butter and sugar mixture, and mix for 1-2 minutes until pale and fluffy.
5. Step 5: Gradually add the dry ingredients to the wet mixture and mix just until combined.
6. Step 6: Scoop about 1 tablespoon of dough for each cookie, rolling into balls, and place on the prepared baking sheets.
7. Step 7: Using a 1/4 teaspoon, press down on each dough ball to create an indent for the ganache.
8. Step 8: Chill the indented dough balls for at least one hour. You may chill all dough together and separate onto multiple baking sheets when ready to bake.
9. Step 9: Preheat the oven to 350°F (175°C).
10. Step 10: Arrange the chilled dough balls about 1 1/2 inches apart on the baking sheets.
11. Step 11: Bake for 9-11 minutes, around 10 minutes is ideal.
12. Step 12: Immediately after baking, press the centers again with a 1/4 teaspoon. For perfect circular shapes and size, gently go around the cookies with a circular cookie cutter while still warm.
13. Step 13: Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
14. Step 14: For the ganache, place the chocolate chips in a small bowl.
15. Step 15: Heat the heavy cream until just about boiling, using a microwave or stovetop.
16. Step 16: Pour the hot cream over the chocolate chips and let sit for 1 minute.
17. Step 17: Stir until smooth and combined.
18. Step 18: Fill each cookie indent with about 1 teaspoon of ganache, adding more if there is space.
19. Step 19: Sprinkle nonpareils or other sprinkles on top, if desired.
20. Step 20: Chill the assembled cookies in the fridge for 10-15 minutes to allow the ganache to set.

Tips & Variations

• For a deeper chocolate flavor, use dark cocoa powder instead of Dutch process.
• Try filling the cookies with flavored ganache, such as peppermint or orange, by adding extracts to the cream before combining.
• Use a small spoon or piping bag to fill the indents neatly with ganache.
• To keep cookies softer, avoid overbaking and allow them to cool properly on the baking sheet first.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to three days. Before serving, bring to room temperature or enjoy chilled. Ganache filling firms up when cold but softens quickly once warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular cocoa powder, but Dutch process cocoa provides a smoother and less acidic flavor, which is preferable for this recipe.

Can I freeze the cookies?

You can freeze the baked cookies (without ganache) in an airtight container for up to 2 months. Thaw them completely before filling with ganache and serving.

Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe

Print Recipe

★★★★★

5 from 143 reviews

These Chocolate Thumbprint Cookies are rich, chocolaty delights featuring a soft cocoa-infused cookie base with an indulgent semi-sweet chocolate ganache center. Perfect for chocolate lovers, these cookies combine the tender crumb of buttery cocoa dough with a smooth, creamy ganache filling and optional festive sprinkles for added charm.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 34 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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 bowl, whisk together the all-purpose flour, Dutch process 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 unsalted butter with the light brown sugar and granulated white sugar 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 until the mixture becomes pale in color and fluffy, approximately 1-2 minutes.
4. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined to avoid overworking the dough.
5. Form Cookie Dough Balls: Scoop about 1 tablespoon of dough per cookie to create roughly 34 portions. Roll each portion gently into balls and place onto parchment-lined baking sheets.
6. Create Indents: Using a 1/4 teaspoon or similar tool, press down the center of each dough ball to create an indent suitable for the ganache filling later.
7. Chill Dough: Refrigerate the prepared dough balls on the baking sheets for at least one hour. You may keep all dough balls on one sheet or separate them across multiple sheets after chilling.
8. Preheat Oven: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius) and prepare to bake the cookies.
9. Bake Cookies: Arrange chilled dough balls about 1 1/2 inches apart on the baking sheets. Bake for 9-11 minutes; 10 minutes is recommended for optimal texture.
10. Refine Shape: While cookies are still warm, lightly press centers again with a 1/4 teaspoon to restore indents. Optionally, use a circular cookie cutter to perfect the cookie shape and return them to original size.
11. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Prepare Ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream until just before boiling, then pour it over the chocolate chips. Let sit for 1 minute to soften the chocolate.
13. Mix Ganache: Stir the heavy cream and chocolate chips together until smooth and glossy forming a ganache.
14. Fill Cookies: Spoon about 1 teaspoon of ganache into the indent of each cooled cookie. Add more ganache if the indent can hold it.
15. Add Sprinkles (Optional): Sprinkle nonpareils or desired sprinkles over the ganache before it sets for decoration.
16. Chill to Set: Refrigerate the assembled cookies for 10-15 minutes to allow the ganache filling to firm up.
17. Storage: Store leftover cookies in an airtight container at room temperature or refrigerated for up to three days to maintain freshness.

Notes

• Ensure butter is softened to room temperature for easier creaming with sugars, resulting in a tender cookie texture.
• Use Dutch process cocoa powder for a richer chocolate flavor and darker color.
• Pressing the cookie centers before baking and again immediately after baking helps maintain a neat indent for the ganache filling.
• Chilling the dough before baking prevents spreading and enhances flavor development.
• You can substitute vanilla bean paste with pure vanilla extract if unavailable.
• For a different ganache flavor, try mixing in a pinch of cinnamon or espresso powder into the chocolate chips before heating.
• Cookies are best enjoyed within three days due to the ganache; store properly to maintain freshness.

Keywords: chocolate thumbprint cookies, chocolate ganache cookies, cocoa cookies, easy chocolate cookies, holiday cookies, chocolate desserts