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Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe

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★★★★★

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.

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

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

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