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Chocolate Thumbprint Cookies

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Rich and chewy dark chocolate cookies with velvety smooth chocolate ganache centers. Perfect holiday treat with deep chocolate flavor.

Ingredients

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  • 1½ cups (188g) all-purpose flour, spooned and leveled
  • ½ cup (40g) cocoa powder, Dutch process
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup (168g) unsalted butter, softened
  • ¾ cup (165g) light brown sugar, packed
  • ¼ cup (50g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1½ teaspoons vanilla bean paste or extract
  • 1 cup (200g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy whipping cream
  • Nonpareils for sprinkling on top (optional)

Instructions

  1. Line two baking sheets with parchment paper and set aside.
  2. Add flour, cocoa powder, salt and baking powder to a medium bowl. Whisk to combine, then set aside.
  3. Add butter, brown sugar and granulated white sugar to a large bowl. Cream together with an electric mixer for 2 minutes until light and fluffy.
  4. Add the egg yolks and vanilla to the butter mixture and mix until pale in color and fluffy, 1-2 minutes.
  5. Add in the dry ingredients and mix just until combined. Avoid overmixing.
  6. Scoop the dough into 34 portions (about 1 tablespoon each), then roll into balls.
  7. Transfer dough balls to baking sheets. Using a ¼ teaspoon, press down to create an indent in each ball.
  8. Chill the prepared indented dough balls for at least 1 hour.
  9. Preheat oven to 350°F. Arrange prepared dough about 1½ inches apart and bake for 9-11 minutes.
  10. When done baking, lightly press down on centers again with ¼ teaspoon if they lost their indent.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to cooling rack to completely cool.
  12. Add chocolate chips to a small bowl. Heat heavy cream until just about boiling. Pour cream over chocolate chips and let sit for 1 minute. Stir to combine.
  13. Fill each well with about 1 teaspoon of ganache. Sprinkle with nonpareils if desired. Chill cookies in fridge for 10-15 minutes to set ganache.

Notes

  • Use Dutch process cocoa powder for the richest chocolate flavor. Regular cocoa can be substituted but add ¼ teaspoon baking soda.
  • Chill dough for at least 1 hour to prevent cookies from losing their shape during baking.
  • Half the ganache recipe may be sufficient – this recipe makes extra for generous filling.
  • Store in airtight container for up to 3 days or freeze without ganache for up to 2 weeks.

Nutrition

Find it online: https://www.benefitiany.com/chocolate-thumbprint-cookies/