Description
Chocolate thumbprint cookies with a rich, homemade ganache filling. These melt-in-your-mouth treats are customizable and perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 teaspoon vanilla extract
- Sprinkles
- Chopped nuts (walnuts, pecans, or almonds work well)
- Sea salt flakes
Instructions
- Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 24 hours).
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Roll the Dough: Using a small cookie scoop or a spoon, scoop out rounded tablespoons of dough. Roll each portion into a smooth ball.
- Place on Baking Sheets: Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Make the Thumbprints: Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges are set and the bottoms are lightly golden brown.
- Cool on Baking Sheets: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Heat the Cream: Place the heavy cream in a small saucepan and heat over medium heat until it just begins to simmer. Do not boil the cream.
- Pour Over Chocolate: Remove the saucepan from the heat and pour the hot cream over the finely chopped chocolate in a heatproof bowl.
- Let Sit: Let the mixture sit for 1 minute to allow the heat from the cream to melt the chocolate.
- Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Add the butter and vanilla extract and stir until fully incorporated.
- Fill the Thumbprints: Once the cookies are completely cool, spoon or pipe the chocolate ganache into the thumbprint indentations.
- Add Toppings (Optional): While the ganache is still soft, sprinkle with your desired toppings, such as sprinkles, chopped nuts, or sea salt flakes.
- Let Set: Allow the ganache to set completely before serving or storing the cookies (30 minutes to 1 hour at room temperature, or shorter in the refrigerator).
Notes
- Use room temperature butter for a light and fluffy dough.
- Don’t overmix the dough.
- Chilling the dough prevents excessive spreading.
- Use high-quality chocolate for the ganache.
- Adjust ganache consistency as needed with small amounts of hot cream.
- Get creative with toppings!
- Prep Time: 30 minutes
- Cook Time: 8 minutes