Decadent Chocolate Thumbprint Cookies You'll Crave!

These Chocolate Thumbprint Cookies are a delightful treat with a rich chocolate ganache center, perfect for cookie lovers.

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Course: Dessert

Cuisine: American

Keyword: Baking, chocolate, Chocolate Thumbprint Cookies, cookies, dessert, Ganache

Prep Time: 30

Cook Time: 10

Chilling Time: 1

Total Time: 1 40

Servings: cookies

Calories: 150kcal

Equipment

Mixing bowls
Electric mixer
Measuring cups
measuring spoons
Baking sheets
Parchment Paper
Cooling rack

Ingredients

For the Cookie Dough

1.5 cups all-purpose flour provides the structure for your cookies.
0.5 cups cocoa powder (Dutch process) gives that deep, rich chocolate flavor.
0.5 teaspoons salt enhances the sweetness of the cookies.
0.5 teaspoons baking powder helps the cookies rise perfectly.
0.75 cups unsalted butter softened, adds richness and creaminess to the dough.
0.75 cups light brown sugar packed lends moisture and a hint of caramel flavor.
0.25 cups granulated white sugar balances the brown sugar’s depth.
2 pieces egg yolks at room temperature enrich the dough and help bind it.
1.5 teaspoons vanilla bean paste or extract infuses a lovely aromatic sweetness.

For the Ganache

1 cups semi-sweet chocolate chips melting to create a luscious filling.
0.5 cups heavy whipping cream heated to help the chocolate melt smoothly.

Optional Topping

nonpareils for sprinkling on top, adding a fun crunch and color to your cookies.

Instructions

Step-by-Step Instructions for Chocolate Thumbprint Cookies

Begin by lining two baking sheets with parchment paper and set them aside. Preheat your oven to 350°F (175°C).
In a medium bowl, combine flour, cocoa powder, salt, and baking powder. Whisk until fully integrated.
In a large mixing bowl, cream together butter, brown sugar, and granulated sugar using an electric mixer.
Add egg yolks and vanilla to the mixture and blend until well-combined.
Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
Scoop dough into 34 portions, roll into balls and place on the baking sheets.
Press down in the center of each dough ball to create an indent using a measuring spoon. Chill dough for at least 1 hour.
Bake the cookies for 9-11 minutes in the preheated oven until set and slightly puffed.
When the cookies come out of the oven, press down centers again to maintain indents.
Let cookies cool on baking sheets for 5 minutes, then transfer to a cooling rack.
To prepare ganache, heat heavy cream until boiling, pour over chocolate chips, and stir until smooth.
Fill each cookie well with about 1 teaspoon of ganache once cookies are cool.
Optional: Sprinkle nonpareils over ganache for added crunch and decoration.
Chill filled cookies in the refrigerator for 10-15 minutes to set ganache.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

Chilling the dough is essential for shaping. Use quality chocolate for the ganache to enhance flavor. Allow cookies to cool before filling to maintain their texture.

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