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I've been making these chocolate thumbprint cookies for years and they never fail to make people smile. The combination of chewy dark chocolate cookies filled with silky smooth ganache is pure bliss. They look fancy but trust me they're so simple to make whether it's for the holidays or just because you're craving something chocolatey.
What Makes These Cookies Special
If you're a chocolate lover like me these cookies are your dream come true. I use Dutch process cocoa which gives them this incredibly rich flavor then fill them with the smoothest chocolate ganache. The best part? You probably have most of these ingredients in your pantry right now.
Everything You Need
- Flour: Just regular all-purpose flour gives us that perfect chew.
- Cocoa Powder: Dutch process is my secret for intense chocolate flavor.
- Salt: A pinch makes everything taste better.
- Baking Powder: For that perfect slight rise.
- Butter: Make sure it's nice and soft.
- Brown Sugar: Makes them extra chewy and moist.
- Granulated Sugar: Balances the sweetness perfectly.
- Egg Yolks: Room temperature works best.
- Vanilla: I love using vanilla bean paste but extract works great too.
- Chocolate Chips: Semi-sweet makes the best ganache.
- Heavy Cream: For that silky smooth filling.
- Sprinkles: Optional but they make everything more fun.
Let's Make Some Cookies
- Start With the Basics
- Whisk your flour cocoa powder salt and baking powder together in a bowl.
- Get Creamy
- Beat your soft butter with both sugars until it's light and fluffy.
- Add Some Richness
- Mix in those egg yolks and vanilla until everything's nice and smooth.
- Shape Your Cookies
- Mix in the dry ingredients then roll into balls. Make little dents with a measuring spoon.
- Time to Chill
- Pop them in the fridge then bake at 350°F for about 10 minutes. Let them cool completely.
- Make That Gorgeous Ganache
- Heat your cream pour it over chocolate and stir until it's silky smooth.
- Put It All Together
- Fill those little cookie wells with ganache and add sprinkles if you're feeling festive.
Keeping Them Fresh
These beauties stay fresh in an airtight container for about three days or you can freeze them for up to two weeks. Don't skip chilling the dough it really helps them keep their shape while baking.
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My Best Baking Tips
Be careful when measuring your flour too much will make them dense. I like to reshape them with a round cookie cutter while they're still warm for perfect circles. Using a measuring spoon for the thumbprints gives you nice even indents every time.
Frequently Asked Questions
- → Why chill the dough before baking?
Chilling prevents spreading and helps maintain the thumbprint shape during baking. It also develops better flavor.
- → Can I freeze these cookies?
Yes, freeze them without ganache for up to 3 months. Add the filling after thawing for best results.
- → Why use Dutch process cocoa?
Dutch process cocoa gives a deeper chocolate flavor and darker color than natural cocoa powder.
- → Can I make the ganache ahead?
Yes, make it up to 2 days ahead and reheat gently before filling cookies.
- → Why only use egg yolks?
Using just yolks creates a richer, more tender cookie texture than using whole eggs.