Description
Indulge in these decadent Chocolate Thumbprint Cookies with a rich cocoa base and a luscious chocolate ganache filling. Perfect for satisfying your sweet cravings!
Ingredients
Scale
For the Chocolate Thumbprint Cookies
- 1 1/2 cups (188 g) all-purpose flour
- 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
For the Chocolate Ganache
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
- nonpareils for sprinkling on top, optional
Instructions
- Prepare the Cookie Dough: Combine flour, cocoa powder, salt, and baking powder. Cream butter and sugars, then add egg yolks and vanilla. Mix dry and wet ingredients until dough forms.
- Shape and Bake: Roll dough into balls, press thumbprint in each, bake at 350°F for 10-12 mins.
- Make Ganache: Heat cream, pour over chocolate chips, stir until smooth. Fill cookies with ganache and top with nonpareils.
Notes
- Make sure to properly chill the cookie dough before shaping to prevent spreading.
- You can customize the cookies by adding chopped nuts or sprinkles to the ganache filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg