Double Chocolate Thumbprint Cookies are a wonderful way to boost your holiday baking or when making treats any time of the year. When you fill them with chocolate ganache, they become a chocoholic's dream dessert.
Traditional thumbprint cookies are usually filled with jam, often raspberry. You can use that with these cookies too if you prefer, just swap out the chocolate and substitute your favorite jam.
The Artist adores cookies, especially little single or double bite sized. He loves popping these in his mouth for instantaneous chocolate satisfaction and pure delight!
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Indentation made by the handle of a wooden spoon[/caption]
While these are traditionally called thumbprint cookies, I have found that using your thumb doesn't work as well, especially when you have long nails like I do. I prefer using the handle of a wooden spoon or the back of a rounded measuring spoon to get the indentation in the cookies.
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Guittard Bittersweet Chocolate for the ganache[/caption]
While they are baking, the indentations will mostly fill in, so as soon as you bring them out of the oven, immediately re-press the centers being careful not to touch the hot baking sheet!
These cookies are great any time of the year and would also be a wonderful addition to your holiday baking projects. It is always a good idea to do a practice run and get comfortable with the recipe before making it for a party or gathering. That is a great excuse to make these babies!
I hope you make these delightful little Double Chocolate Thumbprint Cookies with Chocolate Ganache centers. They are guaranteed to thrill all the chocoholics in your life!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Double Chocolate Thumbprint Cookies:
- Flour or gluten-free flour blend, cocoa powder, salt, butter
- Sugar, egg yolk, heavy whipping cream, vanilla, chocolate chips
PRO Tip:
When you are going to be handling (in this case rolling) chocolate dough, do yourself a favor and wear plastic or latex gloves. You'll get them messy and covered with chocolate and then can pull them off and throw them away when you are done. I use them when I'm making pies too – a great time saver!
How to make Double Chocolate Thumbprint Cookies:
- Make the Cookies: Whisk together the flour, cocoa powder, and salt; set aside
- Cream the butter and sugar until pale and smooth, then add the yolk, cream, and vanilla; gradually beat in the dry ingredients
- Scoop dough into 1 teaspoon portions and roll into balls; place 2-inches apart on parchment-covered baking sheets and press an indentation into the center of each one
- Bake at 350°F for about 10 minutes (watch carefully), remove from the oven and re-press the indentations back down; wait a few minutes and then slide the parchment with the cookies from the baking sheet to a wire cooling rack and let cool, repeat with remaining dough
- Make the Ganache: While cookies are cooling, place the chocolate in a heatproof bowl; heat the cream until simmering then pour it over the chocolate, let sit a few minutes to start melting, then stir until thick and creamy and completely incorporated
- Assemble the Cookies: Set aside to cool to room temperature and thicken up; when cool enough to easily handle, scoop into a piping bag and press down into the tip (or you can use two spoons)
- Cut a small hole in the point of the piping bag and pipe (or spoon) the ganache into the centers of each cookie and set aside to firm up
PRO Tip:
Weighing dry ingredients, especially with gluten-free baking, will make a huge difference in the quality and consistency of your baked goods. Try weighing something in ounces and the same thing in grams and you will see how much difference there is. I always use grams for much more exact measuring. See the note under "Gluten Free Tips" for specific info about measuring flours.
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Gluten-Free Tips:
You can adjust any recipe to gluten-free by using 120 grams of my favorite gluten-free flour blend. This recipe was written using this flour blend. If using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup, level off the top with a straight edge, and weigh the flour. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
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