why make this recipe
Chocolate Thumbprint Cookies are a delightful treat that combines the rich flavor of chocolate with a creamy ganache filling. They are soft, chewy, and perfect for any occasion—whether you’re hosting a gathering or simply craving something sweet. Their unique thumbprint design not only looks great but also provides the perfect spot for chocolate ganache. These cookies are easy to make and loved by both kids and adults, making them an ideal choice for any dessert table.
how to make Chocolate Thumbprint Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (for ganache)
- 1/2 cup heavy cream
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Make an indent in each cookie using your thumb.
- Bake for 10-12 minutes, until firm.
- While the cookies cool, prepare the ganache by heating the heavy cream until just boiling and pouring it over the chocolate chips in a bowl. Let it sit for 5 minutes, then stir until smooth.
- Fill each cookie’s thumbprint with the ganache and let it set before serving.
how to serve Chocolate Thumbprint Cookies
These cookies are best enjoyed fresh or within a few days of baking. You can serve them on a decorative plate, alongside a glass of milk or a cup of coffee. They also make a great addition to a dessert platter for parties or special occasions. Consider garnishing with a sprinkle of sea salt for an extra touch!
how to store Chocolate Thumbprint Cookies
To keep your Chocolate Thumbprint Cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. If you want them to last longer, you can also freeze them. Place the cooled cookies in a freezer-safe bag or container, and they can be stored for up to three months. Just thaw them at room temperature before serving.
tips to make Chocolate Thumbprint Cookies
- Make sure the butter is softened but not melted for the best texture.
- Use a measuring spoon to create even indentations in each cookie for a uniform look.
- Experiment with different fillings, like caramel or fruit preserves, for a twist on the classic recipe.
- If you like your cookies extra chocolatey, add a few chocolate chips into the dough before baking.
variation
You can create different versions of these cookies by using flavored extracts, such as almond or mint, instead of vanilla. You can also swap out the chocolate chips for other types of chips like white chocolate or peanut butter chips for a different taste.
FAQs
1. Can I use chocolate syrup instead of making ganache?
Yes, you can drizzle chocolate syrup into the thumbprint instead of ganache for a quicker option.
2. What can I use instead of eggs for a vegan version?
You can replace the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water).
3. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for a few minutes before rolling into balls.
Chocolate Thumbprint Cookies
Ingredients
For the Cookie Dough
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Ensure it is softened but not melted.
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg See substitutions for vegan version.
- 1 teaspoon vanilla extract
For the Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream Heat until just boiling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Make an indent in each cookie using your thumb.
Baking
- Bake for 10-12 minutes, until firm.
- While the cookies cool, prepare the ganache by heating the heavy cream until just boiling and pouring it over the chocolate chips in a bowl.
- Let it sit for 5 minutes, then stir until smooth.
Assembly
- Fill each cookie's thumbprint with the ganache and let it set before serving.