Description
Delicious chocolate thumbprint cookies filled with a rich ganache and topped with nonpareils.
Ingredients
Scale
- 1 cup salted butter (room temperature)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 tsp vanilla extract
- 1 egg yolk
- 1 ¾ cup all-purpose flour
- ⅓ cup cocoa powder
- 2 tsp corn starch
- ½ tsp kosher salt
- 4 oz semi-sweet or dark chocolate (chips or chopped bar)
- ½ cup heavy cream
- 1 tbsp salted butter (optional, for shine)
- ¼ tsp nonpareils
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer beat butter, granulated sugar, brown sugar and vanilla until creamy. Mix in egg yolk.
- Whisk together flour, cocoa powder, cornstarch and salt, then add to the wet ingredients and mix until a soft dough forms.
- Scoop 20 even balls of dough and roll until smooth. Press an indentation into each ball with your thumb or a teaspoon.
- Bake 10–12 minutes, until edges look set. Reshape the cookies by gently scooting a bowl or round cookie cutter to make cookies into a perfect circle.
- Re-press the center while cookies are warm to deepen the thumbprint. Allow to cool completely.
- Heat the heavy cream in the microwave until steaming and just beginning to bubble around the edges (about 40 seconds) or warm it gently in a small saucepan over medium-low heat. Do not let it boil.
- Pour the hot cream over the chocolate, let sit 1–2 minutes, then stir until smooth.
- Allow ganache to cool for 3-5 minutes and fill each cookie. Top with nonpareils and let it set before serving.
Notes
- For best results, use room temperature ingredients.
- Ensure cookies are completely cooled before adding ganache.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg