Description
These Chocolate Ganache Thumbprint Cookies combine rich cocoa-flavored buttery dough with a luscious dark chocolate ganache filling. The cookies are tender with a slightly crisp edge, featuring a smooth, creamy ganache center topped with a hint of flaky salt for the perfect balance of sweet and salty. Ideal for chocolate lovers and special occasions.
Ingredients
Dry Ingredients
- 240 grams all purpose flour
- 40 grams cocoa powder
- 1/2 teaspoon salt
Creaming Ingredients
- 226 grams unsalted butter (room temperature)
- 100 grams granulated sugar
- 26 grams brown sugar
Wet Ingredients
- 2 egg yolks (room temperature)
- 2 teaspoons vanilla extract
Ganache
- 100 grams dark chocolate
- 60 grams heavy cream
- 1 tablespoon unsalted butter (cold)
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside to prevent the cookies from sticking and to ensure even baking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, and salt until fully combined. Set aside.
- Cream Butter and Sugars: In a separate large bowl, add the room temperature unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium-high speed, cream them together for 2-3 minutes until light and fluffy.
- Incorporate Egg Yolks and Vanilla: Add the egg yolks and vanilla extract into the creamed butter and sugar mixture. Beat until the mixture turns pale and fluffy, which helps create a tender cookie texture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until all ingredients are combined to avoid overworking the dough.
- Form Cookie Dough Balls: Scoop the dough into 24 portions, about 25 grams or 1 tablespoon each. Roll each portion into a smooth ball.
- Create Indents: Place the dough balls on the prepared baking sheets. Use a ½ teaspoon measuring spoon to gently press down in the center of each ball to create an indent. This will hold the ganache later. Chill the indented dough balls in the refrigerator for at least one hour to firm up.
- Bake Cookies: Preheat the oven to 350°F (180°C). Arrange dough balls on baking sheets with about 1 inch of space between each. Bake for 10-13 minutes until edges are set but centers remain soft.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheets for 10 minutes to set. Then transfer cookies carefully to a wire rack to cool completely.
- Prepare Chocolate Ganache: Place the dark chocolate into a small bowl. Heat the heavy cream in the microwave in a separate bowl for 1 minute or until it bubbles around the edges.
- Combine Ganache Ingredients: Pour the hot cream over the dark chocolate and let it sit for 1 minute to soften. Whisk the mixture until smooth and shiny, then stir in the cold unsalted butter until completely combined and glossy.
- Fill Cookies: Spoon about 1 teaspoon of the prepared ganache into the indent of each completely cooled cookie. Chill the cookies in the refrigerator for 10 minutes to allow the ganache to set firmly.
- Serve: Just before serving, sprinkle the cookies with flaky sea salt to enhance the chocolate flavor and enjoy!
Notes
- Chilling the dough before baking helps prevent spreading and maintains the cookie shape.
- Using room temperature ingredients ensures better creaming and texture.
- For best results, use high quality dark chocolate with at least 60% cocoa.
- Store cookies in an airtight container in the refrigerator for up to 5 days to keep ganache fresh.
- For a glossy ganache, do not overheat the cream and stir gently.
- The flaky salt adds a sophisticated salty crunch—don’t skip this step!
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
