Chocolate Thumbprint Cookies

Description §

Chocolate thumbprint cookies are rich and chewy dark chocolate cookies with velvety smooth chocolate ganache centers.

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Ingredients §

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled (see notes)
• 1/2 cup (40 g) cocoa powder (Dutch process)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla bean paste or extract
• 1 cup (200 g) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy whipping cream
• nonpareils for sprinkling on top (optional)

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Method §

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
3. In a large bowl, beat the butter, brown sugar, and white sugar until light and fluffy.
4. Add the egg yolks and vanilla bean paste or extract, and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
8. Bake for 10-12 minutes, or until the edges are set.
9. Remove from the oven and use the back of a teaspoon to press down the center of each cookie again.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. In a small saucepan, heat the heavy cream until it just begins to simmer.
12. Place the chocolate chips in a heatproof bowl and pour the hot cream over them.
13. Let sit for 5 minutes, then stir until smooth and well combined.
14. Use a teaspoon to fill the indentations in the cookies with the chocolate ganache.
15. Sprinkle with nonpareils, if desired.