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Chocolate Thumbprint Cookies

Rich and Chewy Chocolate Thumbprint Cookies to Delight You

These Chocolate Thumbprint Cookies are rich, chewy, and filled with velvety ganache, perfect for satisfying your sweet cravings.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 26 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose flour Spoon and level for accuracy.
  • ⅔ cups Cocoa powder (Dutch process) Regular unsweetened may be substituted.
  • ½ teaspoon Salt Essential for balancing sweetness.
  • 1 teaspoon Baking powder Ensure freshness for best results.
  • 1 cup Unsalted butter Must be softened for easy creaming.
  • ¾ cups Light brown sugar Can substitute with dark brown sugar.
  • ½ cups Granulated white sugar Adjust quantity for desired sweetness.
  • 2 large Egg yolks At room temperature for better incorporation.
  • 1 teaspoon Vanilla bean paste or extract Substitute with pure vanilla extract if necessary.
For the Ganache Filling
  • 1 cup Semi-sweet chocolate chips Dark or milk chocolate can be substituted.
  • ½ cup Heavy whipping cream Do not substitute with low-fat options.
For Decoration (Optional)
  • ¼ cup Nonpareils Can be omitted or replaced with crushed candy canes.

Equipment

  • Mixing bowls
  • Electric mixer
  • cookie scoop
  • baking sheets
  • Parchment paper
  • Wire rack
  • heatproof bowl

Method
 

Step‑by‑Step Instructions for Chocolate Thumbprint Cookies
  1. Prepare Baking Sheets: Line two baking sheets with parchment paper and preheat your oven to 350°F.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  3. Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Incorporate Egg Yolks and Vanilla: Add the egg yolks and vanilla to the creamed mixture and mix until fluffy.
  5. Combine Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Form the Dough: Divide the dough into 34 portions, roll into balls, and press to create wells.
  7. Chill Dough: Refrigerate the indented dough balls for at least 1 hour.
  8. Bake Cookies: Bake for 9 to 11 minutes and re-indent centers if needed.
  9. Cool and Prepare Ganache: Allow cookies to cool and prepare the ganache by mixing hot cream with chocolate chips.
  10. Fill Cookies: Fill each well with ganache, optionally decorate, and let set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 70mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

These cookies are perfect for any occasion and can be easily adapted with your favorite flavors or fillings.

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