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Chocolate Thumbprint Cookies

Decadent Chocolate Thumbprint Cookies with Silky Ganache

Indulge in Chewy Chocolate Thumbprint Cookies filled with luscious ganache. Perfect for festive gatherings!
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups All-Purpose Flour Measure accurately to avoid excess.
  • 0.5 cups Dutch Process Cocoa Powder Swap with regular cocoa for a milder taste.
  • 0.5 teaspoon Salt Enhances flavor and balances sweetness.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 0.5 cups Unsalted Butter Ensure softened for easier mixing.
  • 0.5 cups Light Brown Sugar Contributes sweetness and chewiness.
  • 0.25 cups Granulated Sugar Adjust amount to your liking.
  • 2 large Egg Yolks Use at room temperature.
  • 1 teaspoon Vanilla Bean Paste/Extract Vanilla extract can be a substitute.
For the Ganache Filling
  • 1.5 cups Semi-Sweet Chocolate Chips Consider using milk chocolate for a sweeter filling.
  • 0.5 cups Heavy Whipping Cream A non-dairy alternative can be used.
For Optional Toppings
  • Nonpareils Optional for visual appeal.

Equipment

  • Mixing bowls
  • Electric Mixer
  • baking sheets
  • Parchment paper
  • Measuring spoons
  • cookie scoop
  • saucepan
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, salt, and baking powder.
  3. In a large mixing bowl, cream together unsalted butter, light brown sugar, and granulated sugar until fluffy.
  4. Incorporate egg yolks and vanilla bean paste into the creamed mixture.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Divide the dough into about 34 portions, roll into balls, and create indentations in the center of each.
  7. Chill the dough balls in the refrigerator for at least 1 hour.
  8. Bake the cookies for 9-11 minutes until edges are set but centers remain soft.
  9. Cool on baking sheets for 5 minutes before transferring to a wire rack.
  10. For the ganache, heat heavy whipping cream until boiling and pour over chocolate chips, stirring until smooth.
  11. Fill the indents of each cookie with ganache and let set for 10-15 minutes.
  12. Serve and share your delicious Chocolate Thumbprint Cookies!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Enjoy your baking experience with these delightful Chocolate Thumbprint Cookies, perfect for gatherings and festivities.

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