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Chocolate Thumbprint Cookies

Delightful chocolate cookies with gooey chocolate ganache centers, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour, spooned and leveled For accurate measurement, spoon and level.
  • 0.5 cups cocoa powder (Dutch process)
  • 0.5 tsp salt
  • 0.5 tsp baking powder
Wet Ingredients
  • 0.75 cups unsalted butter, softened Should be at room temperature.
  • 0.75 cups light brown sugar, packed
  • 0.25 cups granulated white sugar
  • 2 pieces egg yolks, at room temperature Using room temperature eggs enhances mixing.
  • 1.5 tsp vanilla bean paste or extract
For the Ganache
  • 1 cup semi-sweet chocolate chips
  • 0.5 cups heavy whipping cream Heat gently to avoid curdling.
Optional Toppings
  • Nonpareils for sprinkling on top Optional for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together flour, cocoa powder, salt, and baking powder.
  3. In another bowl, cream the softened butter with sugars until light and fluffy.
  4. Add the egg yolks and vanilla; beat until combined.
  5. Gradually mix in the dry ingredients until the dough forms.
Baking the Cookies
  1. Roll the dough into balls (about 1 inch) and place them on a baking sheet.
  2. Use your thumb or the handle of a wooden spoon to make a well in the center of each ball.
  3. Bake for about 10-12 minutes, until set but still soft.
For the Chocolate Ganache
  1. Heat the heavy whipping cream in a saucepan over low heat until just simmering.
  2. Remove from heat and add chocolate chips; stir until smooth and glossy.
Assembling the Cookies
  1. Once the cookies have cooled, fill each thumbprint with ganache.
  2. Top with nonpareils for decoration, if using.

Notes

Serve best slightly warm or at room temperature. Pairs perfectly with milk or coffee. Storage: Keep in an airtight container for up to a week. Freeze if desired, layering with parchment paper.