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Chocolate Thumbprint Cookies

Melt-in-Your-Mouth Chocolate Thumbprint Cookies Delight

These Chocolate Thumbprint Cookies are rich, chewy, and filled with decadent ganache, making them a must-try for chocolate lovers.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 34 cookies
Course: Desserts
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1.5 cups All-Purpose Flour Provides structure; if gluten-free is needed, opt for a certified blend.
  • 0.5 cups Dutch Process Cocoa Powder Adds deep chocolate flavor; regular cocoa can be a substitute but may alter the taste.
  • 0.5 teaspoons Salt Enhances flavors, balancing the sweetness beautifully.
  • 0.5 teaspoons Baking Powder Helps the cookies rise ever so slightly.
  • 0.75 cups Unsalted Butter Brings richness and moisture; remember to soften it for easy blending.
  • 0.75 cups Light Brown Sugar Adds moisture and a slight caramel note to the cookies.
  • 0.25 cups Granulated White Sugar Sweetens and contributes to the perfect cookie texture.
  • 2 Egg Yolks Infuses richness and moistness; ensure they’re at room temperature for best results.
  • 1.5 teaspoons Vanilla Bean Paste/Extract Deepens the flavor profile for a truly indulgent treat.
For the Ganache
  • 1 cups Semi-Sweet Chocolate Chips This is the star ingredient for creating a luscious ganache filling.
  • 0.5 cups Heavy Whipping Cream You’ll need this for a smooth ganache; avoid boiling it to maintain perfect consistency.
For Topping
  • Nonpareils Optional; sprinkle on top for extra flair and visual appeal.

Equipment

  • mixing bowls
  • electric mixer
  • baking sheets
  • Parchment Paper
  • saucepan
  • Refrigerator
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Begin by lining two baking sheets with parchment paper to prevent the cookies from sticking. Set aside.
  2. In a medium bowl, whisk together all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set aside.
  3. In a large mixing bowl, beat together softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  4. Add egg yolks and vanilla extract to the creamed mixture. Beat until fully incorporated and smooth, 1-2 minutes.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  6. Scoop the dough into approximately 34 equal portions and roll into balls. Create an indent in each ball with a teaspoon.
  7. Refrigerate the dough balls for at least 1 hour to maintain shape during baking.
  8. Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on the baking sheets and bake for 9-11 minutes.
  9. Press the centers again with a teaspoon to deepen the indents immediately after removing from the oven.
  10. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack.
  11. In a small saucepan, heat heavy whipping cream until just about to boil. Pour it over semi-sweet chocolate chips and let sit for a couple of minutes before stirring.
  12. Fill each cookie's center with the ganache using a teaspoon. Sprinkle with nonpareils if desired.
  13. Place the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set properly.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 70mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for at least an hour to maintain shape. Use the spoon and level method for accurate flour measurements.

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