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Rich Chocolate Thumbprint Cookies

Rich and chewy dark chocolate cookies with a velvety smooth chocolate ganache filling.
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Prep Time 20 minutes
Cook Time 11 minutes
Dough Chill Time 1 hour
Total Time 1 hour 31 minutes
Servings 34 cookies

Ingredients
  

For the Chocolate Thumbprint Cookies

  • 1 1/2 cups 188 g all-purpose flour
  • 1/2 cup 40 g cocoa powder, Dutch process
  • 1/2 tsp salt
  • 1/2 tsp 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 tsp vanilla bean paste or extract

For the Chocolate Ganache

  • 1 cup 200 g semi-sweet chocolate chips
  • 1/2 cup 120 ml heavy whipping cream
  • Optional: nonpareils for sprinkling on top

Instructions
 

  • Make Dough: Whisk dry ingredients. Cream butter and sugars. Beat in egg yolks and vanilla. Mix in dry ingredients just until combined. Scoop dough into 34 balls and create an indent with a 1/4 tsp measure.
  • Chill and Bake: Chill indented dough for at least 1 hour. Preheat oven to 350°F. Bake for 9–11 minutes. Immediately press indents again while hot. Cool completely.
  • Make Ganache: Heat heavy cream until just about boiling. Pour over chocolate chips and let sit for 1 minute. Stir until smooth.
  • Assemble: Fill each cookie well with about 1 tsp of ganache. Sprinkle with nonpareils, if desired. Chill in the fridge for 10-15 minutes to allow the ganache to set.

Notes

  • Texture: Using egg yolks helps ensure a rich, chewy cookie texture.
  • Shaping: Re-press the indents while the cookies are still hot, as they may shrink during baking.
  • Storage: Store leftovers in an airtight container for up to three days at room temperature.