Deliciously rich Chocolate Thumbprint Cookies filled with smooth chocolate ganache, perfect for any chocolate lover.

Scale

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

1 cup (200 g) semi-sweet chocolate chips

1/2 cup (120 ml) heavy whipping cream

nonpareils for sprinkling on top

optional

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, cocoa powder, salt, and baking powder.
In another bowl, cream the softened butter, light brown sugar, and granulated sugar until fluffy.
Add egg yolks and vanilla paste, mixing until combined.
Gradually add the dry ingredients to the wet mixture until a dough forms.
Roll the dough into balls and place them on the prepared baking sheet.
Make an indentation in the center of each cookie with your thumb.
Bake for 10-12 minutes until set, then remove from the oven and let cool.
For the ganache, heat the heavy cream until just boiling, then pour over the chocolate chips in a bowl. Let sit for a few minutes, then stir until smooth.
Fill the center of each cookie with the chocolate ganache and sprinkle with nonpareils if desired.

Ensure the butter is soft enough to cream well for a light texture.

Keywords: Chocolate Thumbprint Cookies, cookies, chocolate cookies, dessert recipes, baking