Description
Rich cocoa cookies with a chocolate ganache filling, perfect for holiday baking.
Ingredients
Scale
- 1 1/2 cups (188 g) all-purpose flour
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) packed light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla bean paste or extract
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream
- nonpareils for sprinkling (optional)
Instructions
- Line two baking sheets with parchment paper.
- Whisk flour, cocoa powder, salt, and baking powder in a bowl. Set aside.
- Cream butter, brown sugar, and granulated sugar with an electric mixer for 2 minutes.
- Add egg yolks and vanilla. Mix until pale and fluffy, 1-2 minutes.
- Mix in dry ingredients until just combined.
- Scoop dough into 34 portions, roll into balls, and place on baking sheets.
- Press a 1/4 tsp indent into each dough ball. Chill for 1 hour.
- Preheat oven to 350°F. Arrange cookies 1.5 inches apart.
- Bake for 9-11 minutes. Press centers again after baking.
- Let cool on the baking sheet for 5 minutes, then transfer to a rack.
- For ganache, pour hot cream over chocolate chips. Let sit 1 minute, then stir.
- Fill cookie indents with ganache. Add sprinkles if desired.
- Chill 10-15 minutes to set ganache. Store in an airtight container for up to 3 days.
Notes
- Use Dutch process cocoa for best flavor.
- Chill dough to prevent spreading.
- Press cookie centers while warm to maintain shape.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg
Keywords: chocolate thumbprint cookies, holiday baking, Christmas desserts, easy cookies