Ingredients
- 1 1/2 cups (188 g) all-purpose flour
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon 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, room temperature
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
- Nonpareils or festive sprinkles for topping (optional)
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.
- Add the egg yolks and vanilla extract and mix until pale and creamy.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Scoop the dough into approximately 34 portions using about 1 tablespoon of dough each. Roll into smooth balls.
- Place the dough balls on the prepared baking sheets and gently press an indent into the center of each using a 1/4 teaspoon measuring spoon.
- Refrigerate the shaped dough for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Arrange the chilled dough balls about 1 1/2 inches apart on the baking sheets.
- Bake for 9 to 11 minutes until the edges are set and the centers remain slightly soft.
- Immediately re-press the centers gently if needed while the cookies are still warm.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
- To make the ganache, place the chocolate chips into a bowl.
- Heat the heavy cream until just simmering and pour it over the chocolate chips.
- Let sit for 1 minute, then stir until smooth and glossy.
- Fill each cookie indentation with about 1 teaspoon of ganache.
- Decorate with sprinkles if desired.
- Refrigerate the cookies for 10 to 15 minutes until the ganache is fully set.
Notes
- Chilling the dough prevents spreading and helps maintain the thumbprint shape.
- Dutch process cocoa creates a smoother and richer chocolate flavor.
- Press the centers again immediately after baking if the indent rises.
- Store refrigerated in warm climates to keep the ganache firm.
- Add crushed peppermint, nuts, or white chocolate drizzle for festive variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg
