Description
Rich, soft, and indulgent — these Chocolate Thumbprint Cookies feature a fudgy cocoa base filled with silky chocolate ganache. Perfect for gifting or adding to your holiday cookie tray.
Ingredients
For the Chocolate Thumbprint Cookies
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch-process cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 ½ tsp vanilla bean paste or extract
For the Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy whipping cream
- Nonpareils or sprinkles, optional
Instructions
- Preheat oven: to 350°F (177°C). Line two baking sheets with parchment paper.
- Whisk dry ingredients: In a bowl, combine flour, cocoa powder, salt, and baking powder. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat butter, brown sugar, and white sugar until light and fluffy, about 2–3 minutes.
- Add egg yolks and vanilla: Mix until well incorporated.
- Combine dry and wet: Gradually add dry ingredients until a soft dough forms.
- Shape cookies: Scoop 1 tablespoon of dough, roll into balls, and place 2 inches apart on the sheet. Press the center with your thumb or spoon handle to create a well.
- Bake: for 10–12 minutes, until edges are set. Allow to cool slightly before reshaping the centers if needed.
- Make ganache: Heat cream until just simmering. Pour over chocolate chips and let sit for 1 minute. Stir until smooth.
- Fill cookies: Spoon ganache into the thumbprints and top with sprinkles if desired. Let set before serving.
Notes
- For a festive look, use colored sprinkles or crushed candy canes on top.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ganache can be flavored with a drop of peppermint or orange extract for variety.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American