Description
Buttery cookies meet rich, silky chocolate in these irresistible Chocolate Thumbprint Cookies. They’re simple to make, beautiful to serve, and perfect for holidays, parties, or everyday sweet cravings.
Ingredients
Scale
- 1 ½ cups (188 g) all-purpose flour
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.5 g) salt
- ¾ cup (130 g) semi-sweet chocolate chips
- 3 tablespoons (45 ml) heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat the softened butter and sugar together for 2–3 minutes until pale and fluffy.
- Add the egg yolk and vanilla extract, then mix until smooth.
- Whisk the flour and salt together in a separate bowl.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms. Chill for 20–30 minutes if the dough feels sticky.
- Scoop approximately 1 tablespoon of dough for each cookie and roll into balls.
- Place the dough balls on the prepared baking sheet, leaving about 2 inches (5 cm) between them.
- Press a small indentation into the center of each ball using your thumb or the rounded end of a measuring spoon.
- Bake for 10–12 minutes, until the edges look set and the bottoms turn lightly golden.
- Remove from the oven and gently reshape the indentations if necessary. Let the cookies rest for 5 minutes before transferring them to a wire rack.
- Heat the heavy cream in a small saucepan until steaming but not boiling.
- Pour the warm cream over the chocolate chips and let stand for 2 minutes.
- Stir until the chocolate melts and the ganache becomes smooth and glossy.
- Allow the cookies to cool completely, then spoon the chocolate ganache into each indentation.
- Let the filling set at room temperature for 1–2 hours, or refrigerate for 15–20 minutes before serving
- Prep Time: 25
- Category: cookies
- Cuisine: amircain