Description
Chocolate Thumbprint Cookies with Ganache Recipe
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup natural cocoa powder, unsweetened
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 4 ounces semi-sweet chocolate (⅔ cup), chopped
- ½ cup heavy whipping cream
- ¼ cup pistachios, chopped
Instructions
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this mixture aside to use in the cookie dough.
- Using a stand mixer or hand mixer on medium speed, cream the softened butter with both the light brown sugar and granulated sugar until the mixture turns light and fluffy, about 2 to 3 minutes.
- Beat in the egg and vanilla extract on medium speed, mixing until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing gently just until combined.
- Pour the ½ cup granulated sugar into a shallow bowl for rolling. Take about 1 tablespoon of dough at a time and roll it into 1-inch balls. Roll each ball in the granulated sugar to coat thoroughly.
- Using your thumb or the back of a small spoon, make a noticeable indentation in the center of each sugar-coated dough ball.
- Place the prepared cookie dough balls on a silicone baking mat or parchment-lined half-sheet baking pan, spacing them about 2 inches apart. Refrigerate the pan for 1 hour or freeze for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Bake the chilled cookies for 10 to 13 minutes until the edges are set but centers appear slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Place the chopped semi-sweet chocolate in a medium bowl. Heat the heavy cream in a small saucepan just until it begins to simmer, then remove from heat.
- Pour the hot cream over the chopped chocolate and let sit for 5 minutes. Stir gently until the ganache is smooth.
- Using a small spoon, scoop just under a teaspoon of the cooled ganache into each cookie’s thumbprint indentation.
- Sprinkle the chopped pistachios over the ganache-filled centers.
- Let the ganache set completely, about 1 hour at room temperature.
Notes
- These cookies are great for gifting or parties.
- Store in an airtight container to maintain freshness.
- Prep Time: 28 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 calories
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg