Chocolate thumbprint cookies are a delightful treat that combines rich chocolate flavors with a dreamy ganache filling. These cookies are not only easy to make, but they also impress guests and family alike. Whether it’s a festive occasion or just a cozy evening at home, this recipe will add a sweet touch to your gatherings.
Ingredients
Before you get started, gather the following ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 teaspoons vanilla bean paste or extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Nonpareils for sprinkling on top (optional)
Step-by-Step Instructions
Follow these simple steps to create your chocolate thumbprint cookies:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set this dry mixture aside.
- In a large bowl, cream the softened butter, light brown sugar, and granulated sugar using an electric mixer for about 2 minutes until it’s light and fluffy.
- Add the egg yolks and vanilla to the butter and sugar mixture. Mix until the mixture is pale and fluffy, around 1-2 minutes.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.
- Scoop the dough into 34 portions. Roll each portion into a ball and place them on the prepared baking sheets.
- Use a 1/4 teaspoon to create an indent in each dough ball. This will hold the ganache later.
- Chill the indented dough balls in the refrigerator for at least 1 hour. This step is crucial for achieving the right texture.
- After chilling, bake the cookies for 9-11 minutes. Press down slightly on the centers right after removing them from the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Making the Ganache
- In a small saucepan, heat the heavy cream until it reaches a boil.
- Pour the boiling cream over the semi-sweet chocolate chips in a bowl and let it sit for 1 minute to melt the chocolate.
- Stir the mixture until it becomes smooth and creamy.
- Fill each cookie well with the ganache. If you like, sprinkle with nonpareils for an extra touch of fun.
- Chill the cookies in the refrigerator for 10-15 minutes to let the ganache set.
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to three days.
Pro Tips and Variations
- Try Different Fillings: Feel free to experiment with different fillings. Peanut butter, caramel, or fruit preserves can be an exciting alternative to chocolate ganache.
- Add Flavor: You can enhance the flavor by adding a touch of espresso powder to the dough or using flavored extracts like almond or orange instead of vanilla.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate gluten restrictions.
Serving Suggestions
Chocolate thumbprint cookies are perfect for any occasion. They pair wonderfully with:
- A glass of milk or a cup of coffee
- A scoop of vanilla ice cream for an indulgent dessert
- Gift boxes for holidays or special events
Imagine serving these cookies to friends during a casual get-together. Their faces light up as they take a bite of the soft cookie with a luscious ganache center—it’s sure to be a hit!
Conclusion
Chocolate thumbprint cookies are not only delicious but also a delightful way to create memories in the kitchen and share with loved ones. Following this recipe, you’ll be able to bake a batch that brings joy to any occasion. Don’t hesitate to personalize them and make this treat your own!
FAQs
Q: Can I make the cookie dough ahead of time?
A: Yes! You can prepare the dough in advance and freeze it. Just let it thaw in the refrigerator before rolling it into balls and baking.
Q: What can I use instead of semi-sweet chocolate chips?
A: You can use dark chocolate or milk chocolate chips, depending on your preference.
Q: How do I know when the cookies are done baking?
A: The cookies should look set and slightly firm to the touch. Baking them for about 9-11 minutes should be just right.
Feel free to enjoy the warm and inviting experience of baking chocolate thumbprint cookies in your own kitchen. Happy baking!
Chocolate Thumbprint Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set this dry mixture aside.
- In a large bowl, cream the softened butter, light brown sugar, and granulated sugar using an electric mixer for about 2 minutes until it’s light and fluffy.
- Add the egg yolks and vanilla to the butter and sugar mixture. Mix until the mixture is pale and fluffy, around 1-2 minutes.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.
- Scoop the dough into 34 portions. Roll each portion into a ball and place them on the prepared baking sheets.
- Use a 1/4 teaspoon to create an indent in each dough ball. This will hold the ganache later.
- Chill the indented dough balls in the refrigerator for at least 1 hour.
- After chilling, bake the cookies for 9-11 minutes. Press down slightly on the centers right after removing them from the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
- In a small saucepan, heat the heavy cream until it reaches a boil.
- Pour the boiling cream over the semi-sweet chocolate chips in a bowl and let it sit for 1 minute to melt the chocolate.
- Stir the mixture until it becomes smooth and creamy.
- Fill each cookie well with the ganache. If you like, sprinkle with nonpareils for an extra touch of fun.
- Chill the cookies in the refrigerator for 10-15 minutes to let the ganache set.
