Rich and chewy dark chocolate cookies with velvety smooth chocolate ganache centers, perfect for indulgent moments.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of dark chocolate cookies and creamy ganache is irresistibly indulgent.
- Perfect for Gifting: These cookies are elegant and festive, making them a wonderful holiday treat to share.
- Texture Heaven: A chewy cookie paired with a smooth ganache center creates a delightful bite.
- Make-Ahead Friendly: Prepare the dough ahead of time and bake when ready.
- Customizable Decoration: Add sprinkles, sea salt, or edible glitter to suit the occasion.
Ingredients
1½ cups (188 g) all-purpose flour, spooned and leveled
½ cup (40 g) Dutch-process cocoa powder
½ teaspoon salt
½ teaspoon baking powder
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
2 large egg yolks, at room temperature
1½ teaspoons vanilla extract
1 cup (170 g) semi-sweet chocolate chips
½ cup (120 ml) heavy cream
Sprinkles (optional, for decoration)
Directions
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, cream the softened butter, light brown sugar, and granulated sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
- Add the egg yolks and vanilla extract to the butter-sugar mixture and mix on medium speed until pale and fluffy, about 1–2 minutes.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Scoop the dough into 34 portions (about 1 tablespoon each) and roll into balls. Place them on a parchment-lined baking sheet.
- Using a ¼ teaspoon measuring spoon, press an indent into the center of each dough ball to create a well for the ganache.
- Chill the indented dough balls in the refrigerator for at least 1 hour to help them maintain their shape during baking.
- Preheat the oven to 350°F (175°C). Arrange the chilled dough balls about 1½ inches apart on the baking sheet.
- Bake for 9–11 minutes, until the edges are set. Immediately after removing from the oven, reinforce the indentations if needed.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the ganache by placing the chocolate chips in a heatproof bowl. Heat the heavy cream until just about to boil, then pour it over the chocolate chips. Let it sit for 1 minute, then stir until smooth.
- Fill each cookie’s indentation with about 1 teaspoon of the ganache. Decorate with sprinkles if desired.
- Let the ganache set before serving.
Servings and Timing
- Servings: 34 cookies
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 25 minutes
Variations
- Salted Caramel Center: Swap ganache for caramel sauce and sprinkle with flaky sea salt.
- Mint Chocolate: Add ¼ teaspoon peppermint extract to the ganache for a holiday twist.
- Nutty Coating: Roll the cookie dough in finely chopped nuts before chilling.
- White Chocolate Ganache: Use white chocolate chips for a contrasting filling.
- Espresso Boost: Add 1 teaspoon of espresso powder to the cookie dough for a mocha flavor.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: Cookies can be refrigerated for up to 7 days. Let them come to room temperature before serving.
- Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator.
What if I don’t have Dutch-process cocoa powder?
You can use regular cocoa powder, but the cookies may taste slightly less rich.
Can I use milk chocolate for the ganache?
Absolutely, though it will result in a sweeter ganache.
How do I prevent cookies from spreading too much?
Ensure the dough is well chilled before baking.
Can I make smaller cookies?
Yes, adjust the portion size and reduce the baking time by 1–2 minutes.
What’s the best way to store these cookies?
Store in an airtight container at room temperature or in the refrigerator for longer freshness.
Can I double this recipe?
Certainly! Simply double all ingredients and bake in batches.
How do I decorate without sprinkles?
You can use crushed candy canes, edible glitter, or a dusting of powdered sugar.
What’s the purpose of reinforcing the indentations?
Reinforcing ensures the ganache has a defined well to sit in after baking.
Can I use a piping bag for the ganache?
Yes, a piping bag makes filling the cookies easy and neat.
Conclusion
Chocolate Thumbprint Cookies are a decadent, indulgent treat perfect for any occasion. With their rich chocolate flavor, creamy ganache centers, and festive presentation, they’re a guaranteed crowd-pleaser. Customize them with your favorite decorations, and enjoy the compliments that come with every bite. Happy baking!