Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular cocoa powder, but it will slightly change the flavor and texture. Dutch process cocoa is milder and less acidic, which helps with the tenderness of these cookies.

How do I keep the cookie indent from disappearing during baking?

Press the thumbprint indent into the dough balls before chilling them, then gently press again immediately after baking while the cookies are still warm. Chilling the dough helps maintain the indent during baking.

Can I make the ganache ahead of time?

Absolutely! You can make the ganache up to two days in advance and store it in the refrigerator. Before filling the cookies, gently warm the ganache to soften it so it’s easy to spoon.

What’s the best way to measure flour for this recipe?

The best way is to weigh your flour for accuracy. If you don’t have a scale, spoon the flour lightly into your measuring cup and level it off with the back of a knife instead of scooping directly from the bag — this prevents packing the flour and making the dough too dense.

Chocolate Thumbprint Cookies with Ganache

Description

Delicious Chocolate Thumbprint Cookies with a rich cocoa-flavored cookie base, filled with smooth chocolate ganache and optionally topped with colorful nonpareils. These cookies are perfect for chocolate lovers and make a sophisticated treat for any occasion.

Ingredients

Scale

For the Chocolate Thumbprint Cookies

1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) cocoa powder, Dutch process
1/2 tsp salt
1/2 tsp 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, at room temperature
1 1/2 tsp vanilla bean paste or extract

For the Chocolate Ganache

1 cup (200 g) semi-sweet chocolate chips
1/2 cup (120 ml) heavy whipping cream
Nonpareils for sprinkling on top, optional

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Instructions

Prepare Dry Ingredients. Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until well combined.
Cream Butter and Sugars. In a large bowl, use an electric mixer to cream the softened unsalted butter with the light brown sugar and granulated sugar for two minutes until light and fluffy.
Add Egg Yolks and Vanilla. Mix in the two room temperature egg yolks and vanilla bean paste or extract until the mixture is pale in color and fluffy, about 1-2 minutes.
Combine Dry and Wet Ingredients. Gradually add the dry ingredient mixture to the butter mixture and mix just until combined to form a dough.
Portion and Shape Dough. Scoop the dough into 34 portions, about 1 tablespoon each, then roll each portion into balls. Transfer the dough balls onto the prepared baking sheets.
Create Indents. Using a 1/4 teaspoon measure or your thumb, gently press down on each dough ball to create a small well for the filling.
Chill Dough. Chill the prepared dough balls in the refrigerator for at least one hour. You may chill all dough together on one baking sheet and separate them before baking.
Preheat Oven and Bake. Preheat the oven to 350 degrees Fahrenheit. Arrange the chilled dough balls about 1 1/2 inches apart on the baking sheets and bake for 11 minutes, or until set.
Reform Indents and Cool. Immediately after baking, press down again on the centers of the warm cookies with a 1/4 teaspoon or circular cookie cutter to restore the indentations and to give the cookies a perfect circular shape. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Make Ganache. Place semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream in the microwave or on the stove until just about to boil. Pour hot cream over the chocolate chips and let sit for 1 minute to soften. Stir gently until smooth and glossy.
Fill Cookies. Spoon about 1 teaspoon of the chocolate ganache into each cookie indent, adding more if it fits nicely.
Decorate and Chill. If desired, sprinkle nonpareils on top of the ganache for a decorative touch. Chill the filled cookies in the refrigerator for 10-15 minutes to allow the ganache to set.
Store. Store any leftover cookies in an airtight container at room temperature for up to three days.

Notes

Measure flour properly by spooning it into your measuring cup and leveling off with a knife or by weighing it for accuracy; 1 cup equals 125 grams.
Using Dutch process cocoa powder adds a smoother, deeper chocolate flavor and darker color.
The chilling step is crucial to prevent spreading during baking and to maintain indentation shape.
If you do not have vanilla bean paste, pure vanilla extract can be used as a substitute.
For an even texture, ensure butter is softened but not melted before creaming with sugars.
Storing cookies in an airtight container keeps them fresh for up to three days; for longer storage, freeze the dough or finished cookies.

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 10 g
Sodium: 50 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg