Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies

Author: Chef Elsa Prep Time: 60 min
Cook Time: 11 min Total Time: 71 min
Yield: 24 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Sweet, chocolatey, and irresistibly charming, Chocolate Thumbprint Cookies are a delightful treat perfect for any occasion.

Ingredients

  • 1 1/2 cups ( 188 g ) all-purpose flour
  • 1/2 cup ( 40 g ) Dutch process cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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 teaspoons 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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Instructions

  1. Mix Dry Ingredients: Sift together flour, cocoa powder, salt, and baking powder in a large bowl.
  2. Cream Butter and Sugars: Cream the softened butter with granulated and brown sugars until light and fluffy.
  3. Incorporate Egg Yolks: Beat in the egg yolks and vanilla extract until well combined.
  4. Combine: Gradually add the sifted dry ingredients to the wet mixture while mixing on low speed.
  5. Form and Chill: Gather the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat Oven: Preheat your oven to 350°F (175°C).
  7. Prepare Baking Sheets: Line baking sheets with parchment paper.
  8. Scoop Dough: Scoop out 1 1/2 tablespoons of chilled dough and roll into smooth balls.
  9. Make Indentations: Press an indentation into each cookie ball’s center.
  10. Bake: Bake cookies for 9-11 minutes and let cool on the baking sheets for 5 minutes.
  11. Prepare Chocolate: Place chocolate chips in a heatproof bowl.
  12. Heat Cream: Heat the heavy whipping cream until small bubbles form around the edges.
  13. Combine: Pour the hot cream over the chocolate chips and let sit for 5 minutes.
  14. Cool Ganache: Allow the ganache to cool at room temperature for 30 to 60 minutes.
  15. Fill Cookies: Spoon or pipe the ganache into the centers of the cooled cookies.
  16. Set Ganache: Let the filled cookies set for about 30 minutes.

Notes

  1. Notes
  2. Store cookies in an airtight container at room temperature for up to 3-4 days.