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An Unforgettable Twist on Classic Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies
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Chocolate thumbprint cookies are rich, chewy dark chocolate cookies filled with silky semi-sweet ganache. Perfect for the holidays or any time you’re craving an indulgent bite-sized treat.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/2 cup Dutch-process cocoa powder

  • 1/2 tsp salt

  • 1/2 tsp 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 tsp vanilla bean paste or extract

  • 1 cup semi-sweet chocolate chips or chopped semi-sweet chocolate bar

  • 1/2 cup heavy whipping cream

  • Optional: Christmas nonpareils or sprinkles for topping

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Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
  2. In a large bowl, cream together the softened butter, brown sugar, and white sugar with an electric mixer for 2 minutes.
  3. Add the egg yolks and vanilla to the butter mixture. Mix until pale and fluffy, about 1–2 minutes.
  4. Gradually add the dry ingredients to the wet ingredients. Mix just until combined.
  5. Scoop the dough into 34 portions (about 1 tbsp each), roll into balls, and press the center of each ball with a 1/4 tsp measuring spoon to make an indent.
  6. Chill the indented dough balls on a baking sheet for at least 60 minutes.
  7. Preheat oven to 350°F (177°C). Arrange dough balls 1 1/2 inches apart on lined baking sheets. Bake for 11 minutes.
  8. Immediately after baking, re-press the center indents if needed and optionally swirl a round cookie cutter around each to refine the shape. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
  9. To make the ganache, place chocolate chips in a bowl. Heat the cream until just boiling and pour over the chocolate. Let sit 1 minute, then stir until smooth.
  10. Fill each cookie center with about 1 tsp of ganache. Optionally, add sprinkles. Chill for 15 minutes to set the ganache.

Notes

  • Use a 1/4 tsp instead of your thumb for perfect, consistent indents.
  • To ensure chewy cookies, weigh your flour or spoon and level it—avoid scooping directly from the bag.
  • Ganache can be flavored with a drop of peppermint or espresso extract for variation.
  • Cookies can be frozen with or without ganache filling for up to 2 weeks.

Find it online: https://www.cookwithbenchi.com/chocolate-thumbprint-cookies/