Chocolate Thumbprints
Indulge in the rich decadence of Chocolate Thumbprints, a delightful treat that combines tender, melt-in-your-mouth chocolate cookies with a luscious ganache filling. These cookies start with a buttery cocoa-infused dough that bakes into perfectly soft and chewy rounds, each featuring a signature thumbprint hollow. The centerpiece? A luxurious filling of silky semi-sweet chocolate ganache, crafted from warm heavy cream and smooth chocolate chips. Easy to prepare in just over 30 minutes, these cookies are perfect for holiday gatherings, gifting, or satisfying your chocolate cravings any time. For an extra festive flair, top them with a light dusting of powdered sugar. Versatile, elegant, and irresistibly indulgent, Chocolate Thumbprints are sure to impress everyone at your dessert table.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1.5 teaspoons vanilla extract
- 1 egg yolk
- 2 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.25 teaspoon kosher salt
- 0.25 cup heavy cream
- 0.75 cup semi-sweet chocolate chips
- 0.25 cup powdered sugar (optional, for dusting)
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 the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg yolk to the butter mixture and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and kosher salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
Scoop out 1-tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Use your thumb, or the back of a small spoon, to gently press an indentation into the center of each dough ball. Be careful not to press too hard to avoid cracking the edges.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, prepare the chocolate ganache filling. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until the chocolate is completely melted and smooth.
Spoon or pipe the ganache into the thumbprint indentations of the cooled cookies. Allow the ganache to set at room temperature for 1-2 hours, or refrigerate for 30 minutes to speed up the process.
Optional: Lightly dust the cookies with powdered sugar before serving for a festive touch.
Store the cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 536.8 g | 195% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 300.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 192 mg | 15% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
