Chocolate Thumbprint Cookies (Print-Friendly Version)
Treat yourself to these cocoa-infused thumbprint cookies with luscious chocolate ganache centers. Perfect for holiday parties or special occasions. Click to save.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour, gently measured and leveled off
02 -
1/2 cup Dutch process cocoa powder
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon baking powder
→ Wet Ingredients
05 -
3/4 cup unsalted butter, room temperature
06 -
3/4 cup light brown sugar, firmly packed
07 -
1/4 cup regular white sugar
08 -
2 egg yolks, warmed to room temperature
09 -
1 1/2 teaspoons vanilla bean paste or regular vanilla extract
→ Filling
10 -
1 cup semi-sweet chocolate chips
11 -
1/2 cup heavy whipping cream
→ Topping
12 -
Colorful nonpareils for decoration, if you want
# How to Make It:
01 -
Heat your oven to 350°F (175°C). Get your baking sheet ready with a sheet of parchment paper or a nonstick mat.
02 -
Grab a medium bowl and mix the flour, cocoa powder, salt, and baking powder together until everything looks uniform.
03 -
In a big bowl, whip the softened butter with both brown and white sugars at medium speed until the mix looks puffy and lighter in color, roughly 2-3 minutes.
04 -
Drop in those egg yolks and vanilla. Beat until they're completely mixed into the butter mixture.
05 -
Slowly add your dry ingredients into the wet mixture while mixing on low. Keep going until you've got a nice smooth cookie dough.
06 -
Roll the dough into 1-inch balls and put them on your prepared sheet about 2 inches from each other. Push your thumb into each ball to make a little dent.
07 -
Pop them in the oven for 10-12 minutes until they're set but not hard. When you take them out, push down the centers again if needed. Let them cool completely on the sheet.
08 -
Warm up the heavy cream in a small pot until bubbles form at the edge. Take it off the heat and pour it over your chocolate chips in a heat-safe bowl. Wait 2 minutes then stir until it's smooth and shiny.
09 -
Drop spoonfuls of the melted chocolate into the thumbprint of each cooled cookie. Add some nonpareils on top if you'd like. Wait for the chocolate to firm up before you eat them.
# Extra Suggestions:
01 -
Everything works better when your ingredients aren't cold from the fridge.