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Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe

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★★★★★

4.6 from 102 reviews

Delight in these rich and fudgy Chocolate Thumbprint Cookies, featuring a tender cocoa-infused dough with a luscious chocolate ganache center. Perfectly balanced with a hint of vanilla and topped with optional sprinkles for a festive touch, these cookies combine classic thumbprint style with intense chocolate flavor. Ideal for chocolate lovers seeking a homemade treat that’s both elegant and indulgent.

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. 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.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with light brown sugar and granulated sugar for about two minutes until the mixture is fluffy and light.
  3. Add Egg Yolks and Vanilla: To the creamed butter and sugar, add the two egg yolks and vanilla bean paste or extract. Mix for 1-2 minutes until the mixture becomes pale and fluffy.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture and mix just until fully combined, being careful not to overmix to keep the dough tender.
  5. Form Dough Balls: Scoop the dough into approximately 34 equal portions (about 1 tablespoon each). Roll each scoop into a ball and place onto baking sheets lined with parchment paper.
  6. Create Indents: Using a 1/4 teaspoon, gently press down on each dough ball to create an indent. This will hold the ganache filling later.
  7. Chill Dough: Chill the indent-pressed dough balls in the refrigerator for at least one hour. You may chill all dough together on one sheet, then divide onto multiple sheets before baking.
  8. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
  9. Bake Cookies: Arrange the chilled dough balls about 1 1/2 inches apart on baking sheets. Bake in the preheated oven for 9-11 minutes, ideally 10 minutes, until cooked through.
  10. Refine Indents: As soon as the cookies come out of the oven, lightly press the centers again with a 1/4 teaspoon, since they may have puffed back up. Optionally, use a circular cookie or biscuit cutter to perfect the shape and reduce size while still warm.
  11. Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  12. Prepare Ganache: Place the semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream until just about to boil, then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
  13. Fill Cookies: Spoon approximately 1 teaspoon of the prepared ganache into the indent of each cooled cookie. Add more ganache if space allows.
  14. Add Toppings: Optionally sprinkle nonpareils or other decorative sprinkles on top of the ganache-filled cookies.
  15. Set Ganache: Chill the filled cookies in the refrigerator for 10-15 minutes so the ganache can firm up properly.
  16. Storage: Store leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.

Notes

  • For best texture, ensure butter is softened but not melted before creaming with sugar.
  • Chilling the dough indents before baking helps maintain their shape in the oven.
  • Dutch-process cocoa powder is recommended for a richer chocolate flavor and deeper color.
  • If you don’t have vanilla bean paste, quality vanilla extract can be used instead.
  • Ganache can be reheated gently if it begins to harden before assembly.
  • Cookies are best enjoyed within three days to retain softness and flavor.

Keywords: chocolate thumbprint cookies, chocolate cookies, chocolate ganache cookies, homemade cookies, chocolate dessert, holiday cookies

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