Chocolate Thumbprints
These little chocolate thumbprint cookies are delicious and elegant enough for a dessert party, yet still perfect enough for everyday consumption.
Reminiscent of the first thumbprint cookies I’ve ever made, these little bundles of chocolate and creamy ganache were delicious and elegant enough for a dessert party yet still perfect for everyday consumption, as well.
The base of the cookie is a dense, chewy brownie and is filled with a silky ganache made from honey, vanilla, cream and of course, chocolate.
A fun, different and very delicious cookie that had me trying to exercise all my self-control and not inhale the entire batch.
Chocolate Thumbprints
Ingredients
Cookies:
- 2 cups (284 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 2 teaspoons coarse salt
- 1 cup (227 g) butter, softened
- 1 ⅓ cups (283 g) sugar, plus more for rolling
- 2 large egg yolks
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Chocolate and Vanilla Ganache
Chocolate Vanilla Ganache: (makes about 1 cup)
- ⅓ cup (113 g) honey
- ⅓ cup heavy cream
- 1 tablespoon pure vanilla extract
- 4 ounces (113 g) semisweet chocolate, finely chopped (I used chocolate chips)
- 1 ounce (28 g) (2 tablespoons) unsalted butter, cut into pieces and softened
Instructions
- Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined. The dough will appear quite dry but will come together when you start rolling it into little balls.
- Roll balls using 2 teaspoons dough for each, and roll each ball in sugar. Place 1 inch apart on parchment or silpat lined baking sheets. Using teaspoon measure, make an indentation in the center of each ball. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers lightly again with the teaspoon measure.)
- Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool completely.
- For the Ganache: Combine honey, cream, and vanilla in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 10 minutes.
- Place chocolate in a small bowl. Pour cream mixture over chocolate, and let stand for 1 minute. Stir until smooth. Add butter, and continue to stir incorporated. Let cool slightly, and then use immediately.
- Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
Serving: 1 Cookie, Calories: 153kcal, Carbohydrates: 19g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 183mg, Fiber: 1g, Sugar: 11g
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Recipe Source: adapted from Martha Stewart
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I made these last night and got 90 cookies. I made them exactly 2 tsp sized balls, so maybe that’s why?
They are good. The honey in the ganache is totally different, which I wasn’t really expecting. I think if I made them again I’d do a more traditional ganache without honey.
just made these today, i used dark chocolate cause that is all I have and it taste so amazing. I substituted Hersheys Drops for the ganache. Next time i”ll try these with
the ganache. thanks for sharing.
Actually, Dutch process is less intense in flavor but more intense in color. They add an alkalizer so it isn’t as acidic. I LOVE Hershey’s special dark!! I have my fancy schmancy cocoa too, but for everyday use I use HSD.
These are amazing! I love the texture of the shell that the rolled sugar creates and I love that there’s a noticeable saltiness due to the 2 full teaspoons of salt in a recipe this size. The ganache center is divine. Thanks for sharing!
These are delicious! I substituted Hershey’s kisses for the ganache because they are going to A second grade class…they would not appreciate ganache. Thank you!
yeah, i’ll take your brownie-like cookie, especially is some silky ganache is part of the package! very nice, melanie!
I just finished making these. They are delicious, but I used dutch cocoa which I think is a little too stong and so this recipe would use less. If you are familiar with a conversion I would appreciate it. I have lots of this cocoa and am not sure how to use it.
Thanks.
These look amazing! I have made a similar recipe before, but it also involved peanut butter.
I find that Martha’s recipes are often generous with the quantities! Particularly dessert recipes. They usually make half of what was promised.
I’ve never made thumbprints, these look fantastic. What a great little cookie!
April J. – to be honest, I’m not really familiar with how cocoa differs, I usually just use what I have on hand (sometimes dutch process sometimes not). I’ll have to google a bit more about cocoas to see what I can find out.
mmmm…. now there is something I ONLY need to look at for awhile. I just finished up a few turtle thumbprints that I found stashed in my freezer the other day. must. not. eat. cookies!
very nice!
Chocolate heaven!
These look so good. I would much rather have these than a fruit filled thumbprint cookie. Chocolate all the way! Thanks for the recipe.
Wow–I think of thumbprint cookies as a little (not so great) treat for preschoolers–not these ones!! Those look decadent and sophisticated! Yum–I wish I could try one now! I will definetly have to make these!! Thanks Mel!
You seriously must have incredible self control! I would weight 800 lbs if I made these. Yum, yum, yum!!!
Honey! I love the sound of that. That silky ganache looks incredible.
Very nice-looking! I love choco cookies!