Chocolate Thumbprint Ganache Cookies (Print-Friendly Version)

Chewy chocolate cookies filled with luscious ganache, finished with festive sprinkles.

# Ingredients You'll Need:

→ Chocolate Thumbprint Cookie Dough

01 - 188 g all-purpose flour, spooned and leveled
02 - 40 g Dutch process cocoa powder
03 - 0.5 tsp fine salt
04 - 0.5 tsp baking powder
05 - 168 g unsalted butter, softened
06 - 165 g light brown sugar, packed
07 - 50 g granulated white sugar
08 - 2 egg yolks, at room temperature
09 - 1.5 tsp vanilla bean paste or extract

→ Chocolate Ganache Filling

10 - 200 g semi-sweet chocolate chips
11 - 120 ml heavy whipping cream

→ Decoration

12 - Nonpareils for sprinkling (optional)

# How to Make It:

01 - Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder until thoroughly combined.
03 - In a large mixing bowl, cream together softened butter, light brown sugar, and granulated white sugar with an electric mixer for two minutes.
04 - Add the egg yolks and vanilla to the butter-sugar mixture and mix until pale and fluffy, about 1–2 minutes.
05 - Add the dry ingredients to the wet mixture and blend just until incorporated, avoiding overmixing.
06 - Divide the dough into 34 equal portions, approximately 1 tablespoon each, and roll into balls.
07 - Place dough balls onto the prepared baking sheets and press the center of each ball with a 0.25 tsp measure to create an indent.
08 - Chill the indented dough balls in the refrigerator for at least one hour.
09 - Preheat the oven to 175°C (350°F).
10 - Arrange chilled dough balls 4 cm apart on baking sheets, then bake for 9–11 minutes. Remove from oven and immediately reinforce the indents using the 0.25 tsp measure. To achieve a uniform circular shape, gently run a round cookie cutter around each cookie while hot.
11 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
12 - Place chocolate chips in a heatproof bowl. Heat heavy whipping cream until just below boiling, then pour over chocolate. Let stand for 1 minute, then stir until smooth and combined.
13 - Spoon approximately 1 tsp ganache into each cookie center. Top with nonpareils if desired.
14 - Chill the filled cookies in the refrigerator for 10–15 minutes to allow the ganache to firm.
15 - Store cooled cookies in an airtight container for up to three days.

# Extra Information:

01 - For a perfectly round cookie, use a circular cookie cutter to shape the cookies just after baking, while still warm.
02 - Using room temperature egg yolks ensures proper emulsification and a smooth dough.

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