Chocolate Thumbprint Cookies

Name: Chocolate Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup cocoa powder (Dutch process); 1/2 tsp salt; 1/2 tsp baking powder; 3/4 cup unsalted butter, softened; 3/4 cup light brown sugar, packed; 1/4 cup granulated white sugar; 2 egg yolks, at room temperature; 1 1/2 tsp vanilla bean paste or extract; 1 cup semi-sweet chocolate chips; 1/2 cup heavy whipping cream; Nonpareils for sprinkling on top (optional)

Indulge in the rich, decadent world of chocolate with these delightful Chocolate Thumbprint Cookies. Each cookie, soft and slightly chewy, showcases a luscious center of glossy chocolate ganache that melts in your mouth. The combination of cocoa and semi-sweet chocolate delivers a deep flavor that satisfies even the strongest chocolate cravings. As they bake, a warm, sweet aroma fills your kitchen, creating an inviting atmosphere that is perfect for gatherings or cozy nights at home. Whether you treat yourself or make a batch to share, these cookies are ideal for any occasion, from holiday celebrations to casual afternoon snacks. Get ready to impress your family and friends with these irresistible treats that blend elegance and comfort in every bite.

Ingredients

1 1/2 cups all-purpose flour: Forms the base of the cookie structure.
1/2 cup cocoa powder (Dutch process): Adds rich chocolate flavor and deep color.
1/2 tsp salt: Balances sweetness and enhances flavor.
1/2 tsp baking powder: Helps the cookies rise and achieve a soft texture.
3/4 cup unsalted butter, softened: Provides a creamy texture and rich taste.
3/4 cup light brown sugar, packed: Adds moisture and a hint of caramel flavor.
1/4 cup granulated white sugar: Sweetens the cookies and helps with texture.
2 egg yolks, at room temperature: Enriches the dough and provides structure.
1 1/2 tsp vanilla bean paste or extract: Infuses a warm, aromatic flavor.
1 cup semi-sweet chocolate chips: Forms the smooth ganache filling.
1/2 cup heavy whipping cream: Creates a luscious and creamy ganache.
Nonpareils for sprinkling on top (optional): Adds a decorative touch and a bit of texture.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set this mixture aside.
In a large bowl, beat the softened butter, light brown sugar, and granulated sugar together until creamy and well combined.
Add the egg yolks and vanilla bean paste to the butter mixture, then beat until smooth and fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing gently until a dough forms. Be careful not to overmix.
Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Create an indentation in the center of each cookie using your thumb or a teaspoon.
Bake in the preheated oven for 10 to 12 minutes. Cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.
For the ganache, heat the heavy whipping cream in a small saucepan until just simmering, then remove from heat and stir in the chocolate chips until smooth and glossy.
Once the cookies have cooled, fill each thumbprint with the ganache and sprinkle with nonpareils if desired.

Recipe Details

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Calories: Approximately 155 calories per cookie

Tips, Storage & Variations

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: To freeze, place unfilled cookies in a single layer in a freezer-safe container. They can be frozen for up to 3 months. Thaw and fill with ganache before serving.
Flavor Variations: Experiment with different types of chocolate chips like dark chocolate or milk chocolate for a taste twist or add a pinch of espresso powder to enhance the chocolate flavor.

FAQ

1. Can I use a different type of flour?
Yes, you can substitute with gluten-free flour, but the texture may vary.

2. Is it possible to make these cookies vegan?
You can use plant-based butter and replace the egg yolks with flaxseed meal mixed with water as a binding agent.

3. How do I store leftover ganache?
Any leftover ganache can be stored in the refrigerator for up to a week or frozen for longer shelf life.

4. Can I chill the dough before baking?
Chilling the dough for about an hour can help prevent spreading and enhance flavor.

5. What can I use instead of vanilla bean paste?
You can use pure vanilla extract as a substitute.

6. Can I double this recipe?
Yes, you can easily double the ingredients for a larger batch of cookies.

Conclusion

These Chocolate Thumbprint Cookies are a delightful addition to any dessert table or a simple treat for yourself. Their rich chocolate flavor and elegant ganache center make them a standout choice. Give this recipe a try and savor the delicious results, then share your experience with friends and family. Enjoy the cozy sweetness these cookies bring to your home!

Chocolate Thumbprint Cookies

Print Recipe

Indulge in rich and soft Chocolate Thumbprint Cookies filled with luscious chocolate ganache, perfect for any occasion.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup cocoa powder (Dutch process)
1/2 tsp salt
1/2 tsp baking powder
3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated white sugar
2 egg yolks, at room temperature
1 1/2 tsp vanilla bean paste or extract
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Nonpareils for sprinkling on top (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
In a large bowl, beat together butter, light brown sugar, and granulated sugar until creamy.
Add egg yolks and vanilla to the butter mixture, beating until smooth.
Gradually add dry ingredients to wet mixture, mixing gently to form a dough.
Roll tablespoon-sized portions into balls and place on the baking sheet, spacing them 2 inches apart.
Create an indentation in each cookie with your thumb.
Bake for 10 to 12 minutes, cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
For the ganache, heat heavy cream until just simmering, then stir in chocolate chips until smooth.
Once cookies are cooled, fill each thumbprint with ganache and sprinkle with nonpareils if desired.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. For freezing, unfilled cookies can be placed in a freezer-safe container for up to 3 months.