Description
Indulge in these Best Chocolate Thumbprint Cookies, featuring a chewy chocolate cookie base filled with a rich, silky semi-sweet chocolate ganache. Perfectly balanced with a hint of cocoa and a soft crumb, these cookies are easy to make and a delightful treat for any chocolate lover.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter (170g or 12 tbsp), softened at room temperature
- 1 cup granulated sugar (200g)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (195g)
- 1/2 cup Dutch processed cocoa powder (50g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Chocolate Ganache Filling
- 150g semi-sweet chocolate
- 75g heavy cream (about 1/3 cup)
Decoration (Optional)
- Crushed freeze dried strawberries
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla extract until combined. In a separate bowl, sift together the all-purpose flour, Dutch processed cocoa powder, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing until a smooth dough forms. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out rounded tablespoons of dough and roll them into balls. Place them on the prepared baking sheet spaced about 2 inches apart.
- Create Thumbprints: Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball without piercing through the bottom. This will create the space for the ganache filling after baking.
- Bake the Cookies: Bake the cookies in the preheated oven for about 10 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
- Make the Chocolate Ganache: Chop the semi-sweet chocolate into small pieces and place it in a heatproof bowl. Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes. Stir gently until the mixture is smooth and glossy.
- Fill the Cookies: Once the cookies are fully cooled, spoon or pipe the chocolate ganache into the thumbprint indentations. Optionally, sprinkle crushed freeze dried strawberries on top for a pop of color and added flavor.
- Set the Ganache: Allow the ganache to set at room temperature or refrigerate the cookies briefly until the filling is firm but still soft enough to enjoy.
Notes
- These cookies are decadently chewy with a rich ganache that melts in your mouth.
- Chilling the dough helps maintain the cookie shape and makes handling easier.
- Use Dutch processed cocoa for a deeper chocolate flavor and better color.
- Freeze dried strawberries add a beautiful tart contrast and decorate the ganache nicely but can be omitted.
- Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- For an extra touch, the ganache can be flavored with a splash of coffee or a teaspoon of liqueur.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
