Double Chocolate Thumbprint Cookies with Ganache and Preserves
User Reviews
5
Double Chocolate Thumbprint Cookies with Ganache and Preserves
Description
Double Chocolate Thumbprint Cookies with Ganache and Preserves combine cocoa powder in the dough for deep chocolate flavor. The cookie dough, made from butter, brown and white sugar, and extracts, is rolled into balls coated in sugar for a slightly crisp exterior. Chilling ensures the cookies hold their shape and develop a tender crumb. After baking, the thumbprint depressions are filled with a ganache made by melting semi-sweet chocolate with heavy cream and chocolate extract, then topped with raspberry or strawberry preserves to add a fruity brightness. This cookies offer a balance of textures and flavors, with a rich chocolate base softened by the creamy ganache and fruity preserves.
The cookies are ideal for serving at dessert time or special occasions where a chocolate treat with a hint of fruitiness is desired. They also keep their shape well after chilling, making them practical for advance preparation.
For a personal touch, feel free to substitute other fruit preserves such as orange marmalade. Use room temperature butter for easier mixing and ensure the dough is thoroughly chilled before baking for best results.
Ingredients
- 1 ½ cups all-purpose flour measure by spooning the flour into the measuring cup and leveling
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup butter unsalted, at room temperature
- ½ cup light brown sugar packed
- ⅔ cup white sugar divided
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- 2 teaspoons milk or nut milk
For the Fill
- 4 ounces chocolate chips semi-sweet
- ½ cup heavy cream
- ½ teaspoon chocolate extract
- 1 cup raspberry preserves or strawberry preserves; Bonne Maman is my go-to
Instructions
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl and set aside.
- In a stand mixer, combine the butter, brown sugar, and ⅓ cup granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes Add the egg, vanilla extract, and chocolate extract and beat on high speed until combined, about 1 minute more. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined. The cookie dough will be thick.
- Roll balls of dough, approx 1 tablespoon each, and roll each into remaining ⅓ cup granulated sugar. Place cookie dough balls onto a large lined baking sheet. Using your thumb, make an indent into each cookie. Chill the shaped cookies for at least 2 hours in the refrigerator or 1 hour in the freezer
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Remove chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2-3 inches apart. Bake for 12-14 minutes or until the edges are set. Remove from the oven. The indents will have lost some shape or have puffed up, so use the end of a spatula to make an indent again into the warm cookies. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely before filling with ganache
For the Filling
- Place chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour over chocolate chips and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Stir in the chocolate extract. Allow to cool for at least 10 minutes.
- Spoon 1 teaspoon of the preserves into the cookie indentation followed by 1 teaspoon of ganache. Let the ganache harden before serving.
Notes
- Chilling the cookie dough for at least 2 hours helps maintain the cookie shape during baking.
- You can substitute raspberry preserves with strawberry or orange marmalade based on preference.
- Roll dough balls in granulated sugar before baking for a crisp exterior texture.
- Use room temperature butter for smooth creaming with sugars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 117mg | 5% |
| Potassium | 178mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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