Christmas Chocolate Thumbprint Cookies
A simple chocolate cookie recipe shaped into a little bowl for holding a rich chocolate ganache.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Stand Mixer Optional but it really speeds up the process.
- Cooling Rack
- Sauce Pan
- Piping Bag Optional, to add the ganache to the cookies easily.
Ingredients
For the Cookies
- 1⅓ Cups Flour
- ½ Cup Cocoa Powder
- ½ Tsp Baking Powder
- ¾ Cup Butter Softened
- ¾ Cup Brown Sugar
- ¼ Cup White Sugar
- 2 Egg Yolks Room temperature; save the whites for meringues!
- 1½ Tsp Vanilla Extract
For the Ganache Filling
- 1 Cup Chocolate Chips
- ½ Cup Heavy Cream
- Festive Sprinkles
Instructions
- Line your baking sheet with parchment paper and set it aside.
- In a mixing bowl, combine the flour, cocoa powder, and baking powder, stirring to combine.1⅓ Cups Flour, ½ Cup Cocoa Powder, ½ Tsp Baking Powder
- In your mixer's bowl, cream together the butter and sugars until light and fluffy.¾ Cup Butter, ¾ Cup Brown Sugar, ¼ Cup White Sugar
- Add in the egg yolks and vanilla and mix until combined.2 Egg Yolks, 1½ Tsp Vanilla Extract
- Add in the flour mixture and beat to combine. Try not to over-mix!
- Roll the cookie dough into balls of about 1 tablespoon each. Arrange these on your baking sheet. Using a spoon (or your thumb, to be traditional), press them in the center to form bowl shapes.
- Chill the cookies for at least an hour. This helps them retain their shape when you bake them.
- Preheat your oven to 350℉. Bake the cookies for 10 minutes.
- When you remove the cookies, carefully press back in the bowl to ensure it's shaped properly. Use a spoon, or be careful not to burn yourself, and try not to break any of the cookies.
- Let the cookies cool for five or so minutes, then move them to a cooling rack to finish cooling.
- In your sauce pan, heat the cream until it's nearly boiling. Remove it from the heat and add in the chocolate chips. Stir until fully melted, mixed, and smooth.1 Cup Chocolate Chips, ½ Cup Heavy Cream
- Fill the cups of your cookies with your ganache. I found using a piping bag was the easiest option. Top the ganache with sprinkles, then chill the cookies for another 15 minutes to firm up the ganache. Enjoy!Festive Sprinkles