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Chocolate Thumbprint Cookies with Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 129 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 28 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Thumbprint Cookies are rich, fudgy, and tender with a perfect cocoa flavor. Rolled in sugar, baked to perfection, then filled with a silky semi-sweet chocolate ganache and topped with crunchy chopped pistachios, they create an irresistible combination of textures and tastes. Perfect for gifting, parties, or indulging your chocolate cravings, these cookies offer a classic twist on a favorite treat.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup natural cocoa powder, unsweetened
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ⅔ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For Rolling

  • ½ cup granulated sugar

Chocolate Ganache

  • 4 ounces semi-sweet chocolate (⅔ cup), chopped
  • ½ cup heavy whipping cream
  • ¼ cup pistachios, chopped

Instructions

  1. Prepare Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this mixture aside to use in the cookie dough.
  2. Cream Butter and Sugars: Using a stand mixer or hand mixer on medium speed, cream the softened butter with both the light brown sugar and granulated sugar until the mixture turns light and fluffy, about 2 to 3 minutes. This process incorporates air that helps create a tender cookie.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract on medium speed, mixing until fully incorporated and smooth.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently just until combined, being careful not to overmix to maintain cookie tenderness.
  5. Shape and Roll Cookies: Pour the ½ cup granulated sugar into a shallow bowl for rolling. Take about 1 tablespoon of dough at a time and roll it into 1-inch balls. Roll each ball in the granulated sugar to coat thoroughly.
  6. Create Thumbprint Indentations: Using your thumb or the back of a small spoon or melon baller, make a noticeable indentation in the center of each sugar-coated dough ball. These will hold the ganache filling later.
  7. Chill Dough: Place the prepared cookie dough balls on a silicone baking mat or parchment-lined half-sheet baking pan, spacing them about 2 inches apart. Refrigerate the pan for 1 hour or alternatively freeze for 30 minutes to firm the dough and prevent spreading.
  8. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
  9. Bake Cookies: Bake the chilled cookies for 10 to 13 minutes until the edges are set but centers appear slightly soft. If the thumbprint indentations shrink during baking, gently press them again with the back of a spoon or melon baller while the cookies are still warm.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely. This helps them set properly.
  11. Prepare Ganache Filling: Place the chopped semi-sweet chocolate in a medium bowl. Heat the heavy cream in a small saucepan just until it begins to simmer, but do not let it boil; immediately remove from heat.
  12. Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let sit for 5 minutes to soften the chocolate. Then stir gently until the ganache is smooth and fully combined. Allow it to cool and thicken uncovered for 10 to 20 minutes.
  13. Fill Cookies: Using a small spoon, scoop just under a teaspoon of the cooled ganache into each cookie’s thumbprint indentation.
  14. Garnish: Sprinkle the chopped pistachios evenly over the ganache-filled centers for added crunch and flavor.
  15. Set Ganache: Let the ganache set completely, which takes about 1 hour at room temperature or faster if refrigerated, to prevent smudging when handled.

Notes

  • Storage: Store the cookies in a single layer inside an airtight container. Keep at room temperature in a cool, dry place for up to 4 days or refrigerate for up to 10 days to maintain freshness.
  • Freezing: To freeze, place cookies uncovered on a parchment-lined baking sheet and freeze until solid (1 to 2 hours). Then transfer to an airtight container separated by parchment paper layers. Freeze for up to 3 months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 60mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://piesbypaula.com/chocolate-thumbprint-cookies-with-ganache-recipe/