If you love cookies then you will love my favorite Chocolate Thumbprint Cookies! I say the only problem I have with these delectable cookies is that I can’t stop eating them. In fact, my daughter always asks that I make them for her.
You’ll find they will instantly become a family favorite cookie!
Another family favorite is my mom, Amy’s Almond Cookie. Oh boy, you need to make them too.
Chocolate Thumbprint Cookies
I was introduced to these delicious cookies through my neighbor at our last house. Every Christmas she gave us a nice plate of them for the holidays. I always looked forward to her lovely yummy gift! Well, now they are a cookie that I always make during the holidays.
The terrific thing about them is that they are yummy with the chocolate ganache and without it! So, you kind of get two cookies in one recipe. You see, if you don’t like your cookies on the sweet side you can forego the turbinado sugar on top and also make the ganache with bittersweet chocolate. I make them pretty tiny so the recipe ends up making a lot of cookies.
This recipe comes from, The Best of Sunset Cookies.
Chocolate Thumbprint Cookies
This delicious cookie is rolled in turbinado sugar that creates a sweet crunchy layer. The middle has a rich chocolate ganache that is a wonderful pairing with this sugar cookie. Baking | Cookie | Recipe | Cookie Recipes | Chocolate Ganache | Thumbprint Cookie
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 50 Cookies
Calories: 106kcal
Ingredients
Cookie
- 1 cup butter at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar firmly packed
- 2 large egg yolks
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup turbinado sugar can substitute with raw sugar
Chocolate Ganache
- 8 oz semi-sweet chocolate chips I use 60% cocoa
- 1/2 cup heavy cream
Instructions
Cookie
- In a bowl, with an electric mixer on high speed, beat butter, granulated sugar, and brown sugar until smooth.
- Beat in egg yolks and vanilla until blended, scraping sides of bowl as needed.
- In another bowl, mix flour and salt.
- With the mixer on low speed, beat flour mixture into butter mixture until well blended.
- Place the turbinado sugar in a shallow bowl.
- Shape dough into 1-inch balls and roll in the turbinado sugar to coat.
- Place the cookies 1 inch apart on buttered cookie sheet. You can skip coating the sheet with butter and use parchment paper instead.
- Press your thumb into the center of each cookie to make a 1/2 inch indentation.
- Refrigerate cookies for 30 minutes or longer.
- Bake cookies in at 325-degree oven until lightly browned, about 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
- Transfer cookies to a rack to cool completely. If the indentations disappear, make them again while the cookies are warm.
- Make Chocolate Ganache at this time.
- Carefully fill each indentation with about 1 tsp chocolate ganache.
- Let stand until ganache is shiny and firm to touch, about 1 hour. You can chill them for about 30 minutes if desired.
Chocolate Ganache
- In a heatproof bowl, set over a pan with barely simmering water (bottom of a bowl should not touch the water), occasionally stir 8 ounces of semisweet chocolate, 1/2 cup whipping cream until chocolate melts and the mixture is smooth.
- Remove from heat and let cool slightly and place in a pastry bag. Fill in the middle of the cookies with the chocolate ganache.
Nutrition
Calories: 106kcal
Tried this recipe?Mention @happyhappynester or tag #happyhappynester!
Just a little side note, Turbinado sugar is a golden-brown large-crystal sugar sometimes labeled raw sugar or Demerara sugar. It is usually available in natural food stores and some chain supermarkets.
You definitely want to make these chocolate thumbprint cookies rolled in this wonderful grainy sugar.
So after years of making these scrumptious cookies, I never could make them the way my neighbor made them. Her cookies came out like little buttons. So, I did an experiment and eliminated the baking powder and tada, they came out exactly as I wanted them to.
The baking powder causes them to spread erratically. So the cookies to the left have baking powder and the cookie to the right doesn’t. The one with baking powder spread and the shape is pretty imperfect. I’m happy that I did a few experiments to find that baking powder is not necessary.
I like to find the perfect mix in a recipe. You’ll find that my Mini-Apple Tarts with Custard are simply a scrumptious dessert that I bake in cast iron pans.
I hope you fall in love with these great chocolate thumbprint cookies as I did. In fact, as I’m writing this post, I want another cookie! Enjoy baking and thanks for visiting my blog.
Cheers,
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