Chocolate Ganache Thumbprint Cookies
These chocolate ganache thumbprint cookies have a crisp shortbread base and rich, decadent ganache filling. Perfect for holiday baking and chocolate lovers!
Equipment
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Ingredients
Cookies
- 240 grams all purpose flour
- 40 grams cocoa powder
- ½ teaspoon salt
- 226 grams unsalted butter room temperature
- 100 grams granulated sugar
- 26 grams brown sugar
- 2 egg yolks room temperature
- 2 teaspoons vanilla extract
Chocolate Ganache
- 100 grams dark chocolate
- 60 grams heavy cream
- 1 tablespoon unsalted butter cold
Instructions
Cookies
- Line two baking sheets with parchment paper and set aside.
- Add flour, cocoa powder, and salt to a medium bowl. Whisk until combined, set aside.240 grams all purpose flour, 40 grams cocoa powder, ½ teaspoon salt
- Add butter, granulated sugar, and brown sugar to a separate large bowl. Cream together with an electric mixer on medium-high speed for 2-3 minutes.226 grams unsalted butter, 100 grams granulated sugar, 26 grams brown sugar
- Add the egg yolks and vanilla to the mixture. Beat until pale and fluffy.2 egg yolks, 2 teaspoons vanilla extract
- Add in the dry ingredients and mix on low speed just until combined.
- Scoop the dough into 24 portions, then roll into balls. Each ball should have about 25 grams (1 tablespoon of dough).
- Transfer the dough to the baking sheets and use a ½ teaspoon to press down into the balls to create an indent. Chill indented dough balls for at least one hour.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Arrange the dough on the baking sheets with about 1 inch between each. Bake for 10-13 minutes.
- Remove from the oven and let them cool on the hot tray for 10 minutes. Transfer to a wire rack to cool completely.
Chocolate Ganache
- Add the dark chocolate to a small bowl. In a separate bowl, heat the heavy cream in the microwave for 1 minute or until bubbling around the edges.100 grams dark chocolate, 60 grams heavy cream
- Pour the heavy cream over the chocolate and let it sit for 1 minute.
- Whisk the cream and chocolate together, then stir in the butter until combined.1 tablespoon unsalted butter
Assembly
- Spoon 1 teaspoon of ganache into the indent of each cookie. Chill in the refrigerator for 10 minutes to set the ganache.
- Sprinkle the cookies with flaky salt and enjoy!
Notes
Measure the flour in grams with a kitchen scale for best results.
Storage: Eat the cookies fresh for the most crisp texture. Store in an airtight container in the refrigerator for up to 5 days, but the texture will be softer.
Freezing: Freeze baked, completely cool cookies in a sealed container for up to 2 months. Thaw in the refrigerator overnight before enjoying.
Nutrition
Serving: 1cookieCalories: 140.9kcalCarbohydrates: 9.5gProtein: 1.2gFat: 11.4gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.1gTrans Fat: 0.3gCholesterol: 40.6mgSodium: 52.5mgPotassium: 65.3mgFiber: 1.1gSugar: 6.4gVitamin A: 309.9IUVitamin C: 0.01mgCalcium: 12.4mgIron: 0.9mg
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