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Chocolate Thumbprint Cookies

Melt-in-Your-Mouth Chocolate Thumbprint Cookies to Indulge

These Chocolate Thumbprint Cookies are rich, chewy treats filled with velvety ganache, perfect for sharing and easy to make.
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Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 34 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup all-purpose flour Provides structure; be sure to measure correctly by spooning and leveling.
  • 1/3 cup Dutch process cocoa powder Offers a deep chocolate flavor; can be substituted with natural cocoa for a milder taste.
  • 1/4 teaspoon salt Enhances overall flavor; opt for kosher or sea salt for the best results.
  • 1/4 teaspoon baking powder Acts as a leavening agent to give the cookies a slight rise; freshness is key!
  • 1/2 cup unsalted butter Adds richness and moisture; can replace with margarine or a dairy-free option.
  • 1/3 cup light brown sugar Provides sweetness and a hint of caramel; dark brown sugar can be used for deeper flavor.
  • 1/4 cup granulated white sugar Adds extra sweetness; omit for less sugary cookies.
  • 2 large egg yolks Contributes to the moist and rich texture; for substitutes, consider flaxseed or applesauce.
  • 1 teaspoon vanilla bean paste/extract Infuses aromatic goodness; almond extract works well as an alternative.
For the Ganache Filling
  • 1 cup semi-sweet chocolate chips Essential for making the decadently smooth ganache; dark chocolate is a fantastic substitute!
  • 1/3 cup heavy whipping cream Creates the rich, silky ganache; you can use coconut cream for a dairy-free option.
For Decoration
  • nonpareils (optional) These delightful little sprinkles add a charming touch for visual appeal.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Baking sheets
  • Parchment paper
  • spoon
  • Cookie scoop

Method
 

Step-by-Step Instructions for Chocolate Thumbprint Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, salt, and baking powder until combined.
  3. In a large bowl, cream together unsalted butter, light brown sugar, and granulated sugar for about 2 minutes until fluffy.
  4. Add egg yolks and vanilla to the creamed mixture, beating until pale and creamy.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low until just combined.
  6. Portion out the dough into 34 balls, placing them on the prepared baking sheets.
  7. Make indentations in the center of each cookie ball using a measuring spoon.
  8. Chill the assembled cookies in your refrigerator for at least 1 hour.
  9. Bake the chilled cookies for 9-11 minutes, pressing the indentations again halfway through.
  10. Allow the cookies to cool for 5 minutes before transferring to a wire rack.
  11. Heat heavy whipping cream until it just boils, then pour it over the chocolate chips and let it sit.
  12. Stir the chocolate and cream together until smooth and fill the indentations with ganache.
  13. Optionally, sprinkle with nonpareils and refrigerate for 10-15 minutes to set the ganache.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 55mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Ensure to accurately measure ingredients, chill the dough, and use quality chocolate for the ganache for best results.

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