Description
Delight in these Rich Chocolate Thumbprint Cookies featuring a tender cocoa-flavored dough and a luscious semi-sweet chocolate ganache filling. Perfectly soft with a hint of vanilla, these cookies are baked to perfection and topped with a smooth, glossy chocolate center that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Ganache
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt to combine and aerate the mixture.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, incorporating air for a tender texture.
- Add Wet Ingredients: Beat in the egg yolk, milk, and vanilla extract into the butter-sugar mixture until completely smooth and well combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently to form a soft, cohesive dough.
- Shape Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet to allow for spreading during baking.
- Create Thumbprints: Use your thumb or the back of a teaspoon to gently press an indent in the center of each dough ball to hold the ganache later.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain slightly soft.
- Reform Indents: Once out of the oven, gently press the center of each cookie again with your thumb or spoon to deepen the holes if needed, then transfer cookies to a wire rack to cool completely.
- Prepare Ganache: Heat the heavy cream until it just begins to simmer, then pour it over the chopped semi-sweet chocolate. Let it sit undisturbed for 2 minutes.
- Finish Ganache: Stir the chocolate and cream mixture until smooth, glossy, and fully combined. Add vanilla extract if desired for extra flavor.
- Fill Cookies: Spoon the prepared ganache into the center indent of each cooled cookie and allow them to set at room temperature or refrigerate to firm up the chocolate filling.
Notes
- You can substitute milk with a dairy-free alternative for a lactose-free version.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overbake the cookies; they should still be soft in the center when removed from the oven as they firm up while cooling.
- Chilling the cookies after filling helps the ganache set faster and maintains shape.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
