Why You’ll Love This Recipe

These thumbprint cookies feature a melt-in-your-mouth shortbread texture, paired with the decadent richness of dark chocolate ganache. The slight bitterness of the dark chocolate balances perfectly with the sweetness of the cookie base, making them irresistible. Whether you’re preparing them for a special occasion or just to satisfy your chocolate cravings, these cookies are sure to impress.

Ingredients

For the Cookies:

240 grams all-purpose flour
40 grams cocoa powder
½ teaspoon salt
226 grams unsalted butter (room temperature)
100 grams granulated sugar
26 grams brown sugar
2 egg yolks (room temperature)
2 teaspoons vanilla extract

For the Chocolate Ganache:

100 grams dark chocolate
60 grams heavy cream
1 tablespoon unsalted butter (cold)

Optional:

Flaky sea salt, for sprinkling

Instructions

For the Cookies:

Prep the Baking Sheets: Line two baking sheets with parchment paper and set aside.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
Cream the Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar using an electric hand mixer on medium-high speed for 2-3 minutes, until light and fluffy.
Add Eggs and Vanilla: Beat in the egg yolks and vanilla extract until the mixture is pale and smooth.
Mix in Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
Shape the Dough: Scoop the dough into 24 portions, rolling each portion into a ball (about 25 grams or 1 tablespoon of dough). Transfer the dough balls to the prepared baking sheets.
Create the Indent: Use a ½ teaspoon to press down gently into the center of each ball to create an indent. Chill the dough balls in the refrigerator for at least 1 hour.
Bake the Cookies: Preheat the oven to 350°F (180°C). Bake the chilled dough for 10-13 minutes, or until they are set and slightly firm to the touch. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Ganache:

Prepare the Ganache: Place the dark chocolate in a small heatproof bowl. In a separate bowl, heat the heavy cream in the microwave for 1 minute, or until bubbling around the edges.
Make the Ganache: Pour the hot cream over the chocolate and let it sit for 1 minute to soften. Then whisk the cream and chocolate together until smooth. Stir in the cold butter until the ganache is glossy and well combined.

Assembly:

Fill the Cookies: Once the cookies have cooled, spoon 1 teaspoon of ganache into the indent of each cookie.
Set the Ganache: Chill the filled cookies in the refrigerator for 10 minutes to allow the ganache to set.
Finish and Serve: Sprinkle the cookies with flaky sea salt if desired, and enjoy!

Servings and Timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes

Variations

Add Toppings: For extra texture and flavor, try topping the ganache with crushed nuts, such as pistachios or hazelnuts.
Different Ganache Flavors: Swap dark chocolate for milk or white chocolate for a different flavor profile.
Dairy-Free Version: Use dairy-free butter and cream, and replace the chocolate with a dairy-free option to make this recipe vegan.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They may soften over time, but they will still be delicious!
Freezing: You can freeze baked cookies by placing them in a sealed container for up to 2 months. Thaw in the refrigerator overnight before enjoying.

FAQs

1. Can I use a different type of chocolate?

Yes, you can use any type of chocolate you prefer for the ganache. Dark chocolate will give a richer, less sweet flavor, while milk or white chocolate will make the cookies sweeter.

2. Can I use butter substitutes?

Yes, you can substitute unsalted butter with margarine or a vegan butter substitute for a dairy-free version.

3. Can I make these cookies ahead of time?

Yes, you can make the dough and chill it for up to 2 days before baking. You can also freeze the dough for up to 3 months and bake when you’re ready.

4. Can I freeze these cookies after baking?

Yes, you can freeze the baked cookies. Just ensure they’re fully cooled before freezing and store them in an airtight container.

5. How do I prevent the ganache from hardening too quickly?

Let the ganache cool slightly before adding it to the cookies. If it hardens too quickly, simply warm it up in the microwave for a few seconds and stir.

6. Can I add other fillings besides ganache?

Yes! You can use jam, caramel, or peanut butter as an alternative to ganache for the thumbprint center.

7. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

8. How do I get the perfect indentation in the dough?

Use a ½ teaspoon measure or your finger to press gently in the center of each dough ball to form a well. Don’t press too hard; just enough to make a deep indent.

9. Can I skip chilling the dough?

Chilling the dough helps the cookies maintain their shape and prevents spreading. If you’re in a hurry, you can skip the chilling step, but the cookies may spread more during baking.

10. How can I make these cookies less sweet?

You can reduce the amount of sugar in the cookie dough or skip the ganache drizzle for a less sweet option.

Conclusion

These Chocolate Ganache Thumbprint Cookies are a decadent, melt-in-your-mouth treat that combines a crisp shortbread base with rich, creamy ganache. They’re perfect for the holidays, special occasions, or anytime you want to indulge in a sweet, chocolatey delight. With simple ingredients and easy-to-follow steps, you can create these irresistible cookies that everyone will adore!