Go Back
–+ servings
Chocolate Thumbprint Cookies

Decadent Chocolate Thumbprint Cookies with Velvety Ganache

Indulge in these irresistible Chocolate Thumbprint Cookies filled with luscious ganache.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 56 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Provides structure; measure properly to prevent excess.
  • 0.5 cups Dutch-process cocoa powder Adds a rich chocolate flavor.
  • 0.5 teaspoon salt Enhances overall flavor.
  • 1 teaspoon baking powder A leavening agent that helps cookies rise.
  • 1 cup unsalted butter Ensure it’s softened at room temperature.
  • 0.5 cups light brown sugar Contributes sweetness and moisture.
  • 0.5 cups granulated white sugar Sweetens the cookies.
  • 2 large egg yolks Binds the ingredients together.
  • 2 teaspoons vanilla bean paste Adds depth of flavor.
For the Ganache Filling
  • 1 cup semi-sweet chocolate chips The key to a delicious ganache.
  • 0.5 cups heavy whipping cream Creates a smooth and luscious ganache.
Optional Toppings
  • nonpareils Adds a festive touch to your cookies.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • electric mixer
  • Measuring Cups
  • Parchment Paper
  • Spatula
  • Wire rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
  3. In a large bowl, beat together softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Add egg yolks and vanilla bean paste to the creamed mixture and mix until well combined.
  5. Gradually incorporate the dry ingredients into the wet ingredients until just combined.
  6. Scoop the dough into approximately 34 equal portions and roll into balls. Create thumbprints in each ball.
  7. Refrigerate the cookie dough balls for at least 1 hour.
  8. Bake for 9-11 minutes until set but still soft in the center.
  9. Re-press the thumbprint indent if necessary and let cool for 5 minutes.
  10. Heat heavy whipping cream until boiling, pour over chocolate chips and stir until smooth.
  11. Once cookies are completely cool, fill each thumbprint with the ganache and chill for 10-15 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!