Description
These Chocolate Thumbprint Cookies are a delightful treat that combines a rich, fudgy chocolate cookie base with a luscious chocolate ganache filling. Perfect for any occasion, they are surprisingly simple to make yet incredibly impressive.
Ingredients
- Unsalted Butter
- Granulated Sugar
- Large Egg Yolk
- Vanilla Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Salt
- Powdered Sugar (for rolling, optional)
- Good Quality Chocolate
- Heavy Cream
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium speed until light, fluffy, and pale in color (about 2-3 minutes).
- Scrape down the sides of the bowl. Add the egg yolk and vanilla extract to the creamed butter mixture and beat on medium speed until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Once the dough is chilled, scoop out portions of dough (about 1 tablespoon each) and roll them into smooth balls. If desired, roll each ball in powdered sugar. Place the balls about 2 inches apart on prepared baking sheets and press an indentation into the center of each dough ball.
- Bake the cookies for 10-12 minutes, or until the edges are just set and lightly firm.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the ganache by placing chopped good quality chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 5 minutes, then whisk until smooth.
- Once the cookies are cool and the ganache has thickened, spoon or pipe about ½ to 1 teaspoon of ganache into each thumbprint. Allow the ganache to set at room temperature for at least 30 minutes.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Chilling the dough is crucial to prevent spreading. Use high-quality chocolate for the ganache for the best flavor. If the indentations puff up during baking, gently re-press them while still warm.