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 Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 50 Cookies
- 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
- 8 oz semi-sweet chocolate chips I use 60% cocoa
- 1/2 cup heavy cream
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.
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.