Print

Chocolate Thumbprint Cookies with Rich Chocolate Ganache Recipe

Print Recipe

★★★★★

4.4 from 103 reviews

Delight in these rich and fudgy Chocolate Thumbprint Cookies, perfectly combining the deep flavor of cocoa with a smooth, velvety chocolate ganache center. These cookies are soft, decadent, and finished with optional sprinkles for a festive touch. Ideal for chocolate lovers looking for an elegant yet easy-to-make treat.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
  • 1/2 cup (40 g) Dutch process cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder

Wet Ingredients and Sugars

  • 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

Chocolate Ganache

  • 1 cup (200 g) semi-sweet chocolate chips
  • 1/2 cup (120 ml) heavy whipping cream

Optional

  • Nonpareils for sprinkling on top

Instructions

  1. Prepare the baking sheets: Line two baking sheets with parchment paper and set them aside to prevent sticking and ease cookie removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until well combined; set aside.
  3. Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar for about two minutes until the mixture is smooth and fluffy.
  4. Add egg yolks and vanilla: Mix in the egg yolks and vanilla extract or paste to the butter-sugar mixture, continuing to beat until pale and fluffy, approximately 1-2 minutes.
  5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
  6. Shape the dough: Scoop dough into approximately 34 portions, around 1 tablespoon each, rolling each into a ball.
  7. Create indents: Place the dough balls spaced on the prepared baking sheets, then use a 1/4 teaspoon to gently press an indent into the center of each cookie ball.
  8. Chill the dough: Refrigerate the indented dough balls for at least one hour to firm up the dough for baking.
  9. Preheat oven: Set your oven to 350°F (175°C) while the dough chills.
  10. Bake cookies: Arrange chilled dough balls about 1 1/2 inches apart on baking sheets, bake for 9-11 minutes, ideally 10 minutes, until slightly set but soft.
  11. Refine cookie shape: Immediately after baking, press indents again with a 1/4 teaspoon to restore them, and gently use a circular cookie or biscuit cutter to enhance shape and reduce the cookie size while hot.
  12. Cool cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  13. Make ganache: Place semi-sweet chocolate chips in a bowl. Heat heavy cream until just boiling, then pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
  14. Fill cookies: Spoon approximately 1 teaspoon (or more if space allows) of ganache into each cookie’s center indent.
  15. Add sprinkles: Optionally, sprinkle nonpareils or sprinkles over the ganache for decoration.
  16. Set ganache: Chill the assembled cookies in the refrigerator for 10-15 minutes to allow ganache to firm up.
  17. Store cookies: Keep leftover cookies in an airtight container for up to three days to maintain freshness.

Notes

  • For best texture, be sure to measure flour by spooning into the cup and leveling off rather than scooping directly from the bag.
  • Chilling the dough before baking is essential to maintain the shape and create defined thumbprint indents.
  • Using Dutch process cocoa gives these cookies a deeper chocolate flavor and a darker color.
  • Vanilla bean paste offers a more intense vanilla flavor, but pure vanilla extract works equally well.
  • Cold ganache sets quickly and creates a lovely glossy center; avoid using warm ganache to prevent melting the cookie indent.
  • Store cookies at room temperature for up to three days for best texture; refrigeration extends ganache firmness but may slightly harden the cookie.

Keywords: Chocolate Thumbprint Cookies, Chocolate Ganache Cookies, Cocoa Cookies, Chocolate Dessert, Holiday Cookies, Easy Chocolate Cookies

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