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Chocolate Thumbprint Cookies with Chocolate Ganache Recipe

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4.9 from 625 reviews

Delight in these rich and fudgy Chocolate Thumbprint Cookies made with a cocoa-infused buttery dough and filled with a luscious homemade chocolate ganache. Perfectly tender with a crisp outer edge, each cookie is topped with optional festive nonpareils for extra charm. A beautifully simple recipe that combines baking and stovetop techniques to create irresistible treats for any chocolate lover.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 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

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 dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder until evenly combined; set aside.
  2. Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with light brown sugar and granulated white sugar for about 2 minutes until light and fluffy.
  3. Add egg yolks and vanilla: Beat in the egg yolks and vanilla extract or paste, mixing until the mixture becomes pale and fluffy, about 1 to 2 minutes.
  4. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  5. Shape dough balls: Using about 1 tablespoon of dough per portion, scoop and roll the dough into approximately 34 equal balls and place them on parchment-lined baking sheets.
  6. Create thumbprint indents: Press each dough ball down gently with a 1/4 teaspoon measure to form an indent without flattening completely.
  7. Chill dough: Refrigerate the indented dough balls for at least 1 hour to firm up before baking. You can chill them all together and separate them later for baking.
  8. Preheat oven and arrange cookies: Preheat your oven to 350°F (175°C). Arrange the chilled dough balls about 1 1/2 inches apart on baking sheets.
  9. Bake cookies: Bake the cookies for 9 to 11 minutes, aiming for about 10 minutes for perfect texture.
  10. Reform indents: Immediately after baking, gently press the centers again with a 1/4 teaspoon to reestablish the indent. For a precise round shape and original size, roll a circular cookie cutter around the edges while the cookies are still hot.
  11. Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack until completely cooled.
  12. Prepare chocolate ganache: Place semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream until just about to boil, either in the microwave or on the stovetop, then pour it over the chocolate chips and let it sit for 1 minute. Stir gently until smooth and glossy.
  13. Fill cookies: Spoon about 1 teaspoon of ganache into each cookie’s indent, adding more if it fits comfortably.
  14. Add sprinkles (optional): If desired, sprinkle nonpareils on top of the ganache fillings for a colorful finish.
  15. Set ganache: Refrigerate the filled cookies for 10 to 15 minutes to allow the ganache to firm up.
  16. Store leftovers: Keep any leftover cookies in an airtight container at room temperature or in the refrigerator for up to three days to maintain freshness.

Notes

  • Use Dutch process cocoa for a deep chocolate flavor and rich color.
  • Spoon and level flour to avoid dense cookies due to overpacking.
  • Egg yolks at room temperature help achieve a smooth, creamy dough texture.
  • Chilling the dough is crucial to maintain shape and prevent spreading in the oven.
  • Pressing the cookies after baking enhances the classic thumbprint shape.
  • Ganache may be gently reheated if it hardens before use.
  • Cookies can be stored in an airtight container; ganache-topped cookies are best refrigerated.

Keywords: chocolate thumbprint cookies, chocolate cookies, thumbprint cookies, chocolate ganache cookies, homemade cookies, cocoa cookies, holiday cookies

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