Go Back
–+ servings
Chocolate Thumbprint Cookies

Chewy Chocolate Thumbprint Cookies with Rich Ganache Fillings

Indulge in Chewy Chocolate Thumbprint Cookies filled with rich ganache, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 31 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Use a spoon-and-level method to avoid excess.
  • 1/2 cup Cocoa Powder (Dutch Process) Can substitute with regular cocoa if necessary.
  • 1/2 teaspoon Salt Essential for taste.
  • 1 teaspoon Baking Powder Ensure it's fresh for effectiveness.
  • 1 cup Unsalted Butter (softened) Allow to soften at room temperature.
  • 1/2 cup Light Brown Sugar Can replace with dark brown sugar for a deeper flavor.
  • 1/2 cup Granulated White Sugar Adjust to taste, if desired.
  • 2 large Egg Yolks Ensure at room temperature for optimal blending.
  • 1 teaspoon Vanilla Bean Paste/Extract Substitute with vanilla extract if necessary.
For the Ganache Filling
  • 1 cup Semi-Sweet Chocolate Chips Use high-quality chocolate for best results.
  • 1/2 cup Heavy Whipping Cream Opt for full-fat cream for creaminess.
Optional Toppings
  • Nonpareils Use as desired for a fun touch.

Equipment

  • Mixing bowl
  • electric mixer
  • parchment paper
  • cookie scoop
  • measuring spoons
  • saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Line two baking sheets with parchment paper to prevent sticking.
  2. Whisk together flour, cocoa powder, salt, and baking powder in a mixing bowl and set aside.
  3. Cream together butter, light brown sugar, and granulated sugar until fluffy, approximately 2 minutes.
  4. Add egg yolks and vanilla, mixing until light and airy, about 1-2 minutes.
  5. Gradually mix in dry ingredients until just incorporated.
  6. Scoop dough into 34 equal portions and roll into balls, placing them on the baking sheets.
  7. Press down with a measuring spoon to create indents for the ganache.
  8. Refrigerate dough balls for at least 1 hour to maintain shape during baking.
  9. Preheat oven to 350°F (175°C).
  10. Bake cookies for 9-11 minutes, pressing centers again if needed.
  11. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
  12. Heat heavy whipping cream, then pour over chocolate chips to create ganache, stirring until smooth.
  13. Fill thumbprint indents with ganache and allow chilling to set.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 10mgIron: 1mg

Notes

Chill the dough before baking for a chewy texture and avoid overmixing for tenderness.

Tried this recipe?

Let us know how it was!