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Chocolate Thumbprint Cookies with Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 149 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 34 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Thumbprint Cookies combine a rich, cocoa-flavored buttery cookie with a luscious chocolate ganache center. Perfectly soft with a slight crisp edge, these cookies are pressed and chilled before baking to maintain their shape, then filled with a silky ganache and optionally topped with festive nonpareils for a delightful treat ideal for chocolate lovers.

Ingredients

Scale

For the Chocolate Thumbprint Cookies

  • 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

For the Chocolate Ganache

  • 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 Baking Sheets and Dry Ingredients: Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, salt, and baking powder until combined, then set aside.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, light brown sugar, and granulated white sugar together for about two minutes, until light and fluffy.
  3. Add Egg Yolks and Vanilla: Add the egg yolks and vanilla bean paste or extract to the butter-sugar mixture and continue mixing for 1-2 minutes until the mixture becomes pale in color and fluffy.
  4. Incorporate Dry Ingredients: Add the dry ingredients to the wet ingredients and mix just until combined, being careful not to overmix to maintain a tender cookie texture.
  5. Shape Cookie Dough: Scoop the dough into approximately 34 portions, about 1 tablespoon each, and roll them into balls. Place the dough balls evenly on the prepared baking sheets.
  6. Create Indents and Chill: Using a 1/4 teaspoon, press down on each dough ball to create an indent for the ganache filling. Chill the indented dough in the refrigerator for at least one hour to help maintain shape during baking.
  7. Bake Cookies: Preheat oven to 350°F (175°C). Arrange the chilled dough balls about 1 1/2 inches apart on baking sheets. Bake for 9-11 minutes, aiming for around 10 minutes for a perfect soft center and slightly crisp edges.
  8. Refine Indents and Cool: Once baked, while the cookies are still warm, gently press down again on the centers with a 1/4 tsp to restore the indent if it has puffed up. For a perfect shape, you may use a circular biscuit cutter in a circular motion around each cookie. Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Make Chocolate Ganache: Place semi-sweet chocolate chips in a small bowl. Heat the heavy cream until just about boiling, then pour over the chocolate chips. Let it sit for one minute to soften the chocolate before stirring gently until smooth and glossy.
  10. Assemble Cookies: Spoon about 1 teaspoon of the warm ganache into each cookie indent. Add more if the well allows. Optionally, sprinkle nonpareils or other decorations on top.
  11. Set Ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow the ganache to firm up and set.
  12. Storage: Store leftover cookies in an airtight container at room temperature or refrigerated for up to three days to maintain freshness and ganache texture.

Notes

  • Measure flour properly by spooning into the measuring cup and leveling with a knife or preferably weigh it to avoid dense cookies. 1 cup of flour weighs approximately 125 grams.
  • Chilling the dough before baking is crucial to keep the cookies from spreading too much, ensuring the indent remains intact for the ganache filling.
  • Use room temperature egg yolks for better incorporation and texture.
  • The ganache should be smooth and pourable but not too hot when filling the cookies to avoid melting the cookie base.
  • You can decorate the ganache with nonpareils or your choice of sprinkles for added color and texture.
  • Cookies are best enjoyed within three days to keep the ganache fresh and cookies soft.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 10g
  • Sodium: 55mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 40mg

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