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–+ servings
Chocolate Thumbprint Cookies

Decadent Chocolate Thumbprint Cookies with Creamy Ganache

These Chocolate Thumbprint Cookies are rich, chewy cookies filled with creamy ganache, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup All-Purpose Flour Spoon and level for measurement
  • 1/3 cup Dutch Process Cocoa Powder Do not substitute
  • 1/4 teaspoon Salt Sea salt can be used
  • 1/2 teaspoon Baking Powder Do not substitute with baking soda
  • 1/2 cup Unsalted Butter Can substitute margarine if needed
  • 1/4 cup Light Brown Sugar Dark brown sugar can deepen flavor
  • 1/4 cup Granulated White Sugar
  • 2 large Egg Yolks Substitute only if okay with altering texture
  • 1 teaspoon Vanilla Bean Paste Or use equal amount of extract
For the Ganache
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can be used
  • 1/2 cup Heavy Whipping Cream Low-fat options will alter texture
For Decoration
  • Nonpareils (optional) Can use colored sugar or skip

Equipment

  • Oven
  • Mixing Bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • saucepan

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 flour, cocoa powder, salt, and baking powder.
  3. In a large mixing bowl, cream together butter, light brown sugar, and granulated sugar until light and fluffy.
  4. Add egg yolks and vanilla bean paste; mix until pale and airy.
  5. Gradually incorporate dry ingredients into wet mixture, stirring gently until just combined.
  6. Scoop about 1 tablespoon of dough, roll into balls, and place on prepared baking sheets, pressing down centers.
  7. Chill dough balls in the refrigerator for at least 1 hour.
  8. Bake cookies for 9-11 minutes until set but slightly soft in the center.
  9. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
  10. Heat heavy cream in a saucepan until boiling, then pour over chocolate chips and stir until smooth.
  11. Spoon ganache into each cookie’s center, allowing it to overflow slightly, then refrigerate to set.
  12. Once set, serve and enjoy your Chocolate Thumbprint Cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 75mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Accurate measurement and chilling the dough are crucial for best results.

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