Decadent Chocolate Thumbprint Cookies

Indulge in these rich and chocolatey thumbprint cookies filled with smooth ganache.

Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 34 cookies

Calories 150 kcal

Line two baking sheets with parchment paper to prevent sticking.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and white sugar with an electric mixer for about two minutes until light and fluffy.
Add the egg yolks and vanilla to the butter-sugar mixture, beating until pale and fluffy for an additional 1-2 minutes.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop the dough into 34 portions and roll them into balls, about 1 tablespoon each.
Place the dough balls on the prepared baking sheets, pressing down to create an indent.
Chill the dough balls in the refrigerator for at least one hour.
Preheat the oven to 350°F (175°C).
Arrange the chilled dough balls on the baking sheets, spacing them about 1 1/2 inches apart.
Bake for 9-11 minutes; 10 minutes is ideal. Keep an eye to avoid overbaking.
After baking, lightly press down on the centers with a 1/4 tsp to redefine the indent.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
For the ganache, place chocolate chips in a bowl, heat cream, pour over chips, and stir until smooth.
Fill each cookie indent with about 1 tsp of ganache and sprinkle with nonpareils if desired.
Chill cookies in the fridge for 10-15 minutes to set the ganache.
Store leftovers in an airtight container for up to three days.

For a festive touch, use colored sprinkles or crushed nuts instead of nonpareils.

Keyword Decadent Chocolate Thumbprint Cookies Recipe