Chocolate Thumbprint Cookies
User Reviews
5
Chocolate Thumbprint Cookies
Description
This recipe blends softened unsalted butter with light and brown sugars until light and fluffy, then incorporates egg yolk and vanilla for depth of flavor. Flour and salt are gradually added to form the cookie dough, which is shaped into balls rolled in coarse sugar for a crunchy coating. A thumb creates a shallow well in each ball to hold the ganache.
The ganache combines semisweet chocolate chips with heavy cream, butter, vanilla, bourbon, and a pinch of salt, melted to a smooth consistency. After chilling, the cookies bake at 375°F until edges are set but centers stay tender. The warm ganache fills the centers after baking, adding a soft, creamy contrast to the sugar-crusted cookie.
These cookies offer textural interest with crisp sugar exterior, soft cookie base, and molten chocolate center. The optional bourbon enhances the ganache with subtle warmth and complexity.
Ingredients
- 1 cup butter softened, unsalted
- ⅓ cup sugar
- ⅓ cup light brown sugar tightly packed
- 1 egg large, yolk
- 1 teaspoon vanilla extract Rodelle brand
- ½ teaspoon vanilla paste optional, Rodelle brand
- 2 ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ cup coarse sugar turbinado or organic cane sugar both work well, for rolling
Chocolate Bourbon Ganache
- 1 cup semisweet chocolate chips
- ¼ cup heavy cream
- ½ Tablespoon butter unsalted
- 1 teaspoon vanilla extract Rodelle brand
- 1 teaspoon bourbon optional but recommended
- ⅛ teaspoon salt
Instructions
- Using an electric mixer, beat butter until well creamed.
- Add sugars and beat until light and fluffy, about 30 seconds.
- Add egg yolk, vanilla extract, and vanilla paste (if using), and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
- Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
- Roll cookie dough into approximately 1" balls and roll through the coarse sugar until completely covered in sugar. Place on a wax paper lined plate and use your thumb to create an indent/crater in the center.
- Transfer cookie dough balls to freezer and chill for at least 30 minutes (this will keep cookies from spreading too much).
- Preheat oven to 375F (190C) and prepare a cookie sheet by lining with parchment paper (if you don't have parchment paper, just use an ungreased cookie sheet).
- Once oven is preheated, remove cookie dough from freezer and transfer to prepared baking sheet, spacing cookies at least 1 ½" apart. Bake for 12 minutes.
- Remove from oven and immediately use a rounded teaspoon to re-indent the thumbprints, if needed.
- Allow cookies to cool while you prepare the ganache filling.
- Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat. Stir frequently until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in vanilla extract, bourbon, and salt. Stir well.
- Allow mixture to sit and cool slightly, about 10 minutes.
- Use a spoon to pour chocolate ganache into the crater of each prepared thumbprint cookie. Ganache will set after about 1 hour at room temperature or you can put them in the refrigerator for about 30 minutes to speed up the process (cookies taste best at room temperature though).
Notes
- Chill the dough balls in the freezer for at least 30 minutes to prevent spreading during baking.
- Rodelle vanilla extract and vanilla bean paste are recommended for flavor quality but can be substituted.
- Use coarse sugar for rolling to add crunch to the cookie exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 166kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 52mg | 2% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
