Irresistible Chocolate Thumbprint Cookies
These delightful thumbprint cookies feature a buttery, tender shortbread base filled with a rich, decadent chocolate ganache.
Equipment
- Large bowl
- Medium bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Wire rack
- Heatproof bowl
- Small saucepan
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (2 sticks), softened
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1/4 teaspoon Salt
Chocolate Ganache
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Heavy Cream
Instructions
Cookie Preparation
- Cream softened butter and granulated sugar in a large bowl until light and fluffy, then beat in the vanilla extract.
- Whisk together flour and salt in a separate medium bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to prevent spreading.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Gently press an indentation into the center of each cookie ball using your thumb or a small spoon.
- Bake for 10-12 minutes until edges are lightly golden; re-press indentations if needed while warm.
- Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Ganache and Assembly
- Place chocolate chips in a heatproof bowl; heat heavy cream until simmering, then pour over chocolate chips.
- Let stand for 5 minutes, then whisk until the ganache is smooth and glossy.
- Once cookies are completely cool, spoon or pipe the chocolate ganache into the thumbprint indentations.
- Let the ganache set at room temperature or in the refrigerator for about 30 minutes.
Notes
For best results, ensure your butter is truly softened for a smooth dough. You can use a piping bag for a neater ganache application if desired.