Chocolate Thumbprint Cookies with Ganache
These chocolate thumbprint cookies are rich, soft, and filled with smooth chocolate ganache.
Servings: 33 cookies
Calories: 115kcal
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup salted butter softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, milk, and vanilla. Mix until combined.
- Add dry ingredients and mix until the dough comes together and is smooth.
- Scoop tablespoon-sized portions and roll into balls. Place on prepared baking sheets and press an indentation into each ball using the back of a teaspoon.Tip: Dip the back of the teaspoon in baking cocoa to prevent it from sticking to the cookie dough.
- Bake for 7–9 minutes.
- Immediately press the centers down again while the cookies are still warm. Cool completely.
- Heat the heavy cream until hot. Pour over the chocolate chips and let stand for 2–3 minutes. Stir until smooth.
- Spoon ganache into the center of each cooled cookie. Add sprinkles. Allow the filling to set before serving.
Video
Notes
The cookies are delicious on day one and soften a little after storage.
Store in an airtight container at room temperature for up to 5 days.
Freeze unfilled cookies for up to 2 months.
Nutrition
Calories: 115kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 52mg | Fiber: 1g | Sugar: 7g | Vitamin A: 140IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 1mg
