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Chocolate Thumbprint Cookies

A plate of chocolate thumbprint cookies with shiny ganache centers.
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A soft cocoa dough is baked until tender and filled with a smooth chocolate ganache center.

Ingredients

Scale
  • 1 1/2 cups (188 g) all-purpose flour
  • 1/2 cup (40 g) Dutch-process cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 2 large egg yolks, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (200 g) semi-sweet chocolate chips
  • 1/2 cup (120 ml) heavy cream
  • Sprinkles (optional)

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  2. In a large bowl, beat the softened butter, brown sugar and granulated sugar with an electric mixer for two minutes until light. Add the egg yolks and vanilla extract, beating for one more minute.
  3. Stir the dry ingredients into the butter mixture until just combined.
  4. Scoop the dough into 1-tablespoon portions and roll into 34 balls. Place them on baking sheets. Use a 1/4-teaspoon measuring spoon to press a deep indent into the center of each ball.
  5. Chill the indented dough on the baking sheets in the refrigerator for at least 1 hour. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  6. Space the chilled dough balls 1.5 inches apart on the parchment-lined sheets. Bake for 9 to 11 minutes. For food safety, ensure the cookies reach an internal temperature of 160°F (71°C).
  7. While the cookies are hot, lightly press the centers again with the measuring spoon to redefine the indent. Let them cool on the baking sheet for 5 minutes before moving to a wire rack.
  8. Place the chocolate chips in a heatproof bowl. Warm the heavy cream in a small saucepan or microwave until simmering, then pour it over the chocolate chips. Let it sit for 1 minute before stirring until smooth.
  9. Spoon about 1 teaspoon of the ganache into the well of each cooled cookie. Add sprinkles if desired, then chill in the refrigerator for 15 minutes to set the filling.

Notes

  • If your kitchen is very warm, you may need to chill the dough for longer than an hour to ensure it is firm.
  • A small round cookie cutter can be swirled around the hot cookies right out of the oven to round out their edges.
  • For food safety, ensure baked items containing eggs reach an internal temperature of 160°F (71°C).

Keywords: chocolate thumbprint christmas, chocolate cookies, holiday baking, thumbprint cookies, christmas cookies

Find it online: https://recipesbysofia.com/chocolate-thumbprint-christmas/