?utm Source=rss&utm Medium=rss&utm Campaign=chocolate has always held a special place in my heart, especially during the holidays. I remember baking these delightful cookies with my grandmother, filling the kitchen with the sweet aroma of chocolate and sugar. The soft texture and rich flavor, combined with the creamy ganache, make these thumbprint cookies irresistible. Every bite is a little piece of heaven that brings back memories of laughter and joy. If you’ve been looking for a festive treat to share with family and friends, these cookies are just what you need! Let’s get cooking!
Why You’ll Love This ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
These cookies are not just delicious; they come with a host of benefits:
- Decadent Flavors: The combination of cocoa and ganache creates a rich chocolate experience.
- Easy to Make: Perfect for beginner bakers looking for simple chocolate recipes.
- Holiday Cheer: They make fantastic gifts and holiday treats.
- Customization: You can add various toppings such as nuts or different sprinkles.
- Great for Parties: They are a hit at gatherings and celebrations.
- Health Benefits of Dark Chocolate: Using dark chocolate can add antioxidants to your diet.
Ingredients for ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
Here’s everything you need for these delightful cookies:
- 1 1/2 cups All-purpose flour – the base for this cookie dough.
- 1/2 cup Unsweetened cocoa powder – I used Dutch process for a richer flavor.
- 1/2 tsp Baking soda – helps the cookies rise.
- 1/2 tsp Salt – enhances the sweetness of the chocolate.
- 3/4 cup Unsalted butter – at room temperature for easy mixing.
- 3/4 cup Brown sugar – packed light brown adds moisture.
- 1/4 cup White granulated sugar – balances the sweetness.
- 1 tsp Pure vanilla extract – for added flavor.
- 1 Large egg – at room temperature for better incorporation.
- 1/3 cup White granulated sugar – for rolling the cookies.
- 1/2 cup Semi-sweet chocolate chips – for the ganache filling.
- 1/4 cup Heavy cream – to melt with the chocolate for ganache.
- Christmas sprinkles – for a festive touch.
How to Make ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
- Step 1: In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
- Step 2: In a large bowl using a mixer, beat the butter, brown sugar, and white sugar. Beat for 2 minutes on high speed until pale and fluffy.
- Step 3: Add the vanilla and egg. Mix on medium speed until combined. Add the dry ingredients and mix on low speed until just combined.
- Step 4: Roll the cookie dough into balls and then roll in sugar.
- Step 5: Chill the cookie dough balls in the fridge for 1 hour. Preheat the oven to 350℉.
- Step 6: Bake for 9 minutes, then press a hole in each cookie and bake for 2 more minutes.
- Step 7: Let the cookies sit for 5 minutes on the tray before transferring them to a cooling rack.
- Step 8: Heat the heavy cream until steaming, then pour over the chocolate chips. Let it sit for 2 minutes, then stir until smooth.
- Step 9: Dollop the ganache on top of each cookie and add sprinkles. Chill for 10-15 minutes to set.
Pro Tips for the Best ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
Here are some expert tips to ensure your cookies turn out perfectly:
- Use room temperature butter for easier mixing.
- Don’t skip chilling the dough; it helps the cookies hold their shape.
- If you want a stronger chocolate flavor, use dark chocolate chips for the ganache.
What’s the secret to perfect ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate?
The key is to ensure your dough is chilled before baking. This keeps the cookies from spreading too much and helps maintain that perfect thumbprint shape.
Can I make ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate ahead of time?
Absolutely! You can prepare the dough a day in advance and keep it chilled. Just shape the cookies and bake them when you’re ready.
How do I avoid common mistakes with ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate?
Be careful not to overmix the dough once you add the flour, as this can lead to tough cookies. Also, ensure your oven is properly preheated for even baking.
Best Ways to Serve ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
These cookies are delightful on their own, but you can elevate your serving:
- Pair with a glass of milk or hot chocolate for a cozy treat.
- Serve them on a festive platter alongside other holiday cookies.
Nutrition Facts for ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
Per serving (1 cookie):
- Calories: 173
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Sugar: 11 g
- Sodium: 70 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
Let the cookies cool completely before storing. Place them in an airtight container in the fridge for 3-4 days or freeze them for up to 3 months. Reheat in the microwave for a few seconds for a warm treat!
Frequently Asked Questions About ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
Can I freeze ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate?
Yes! These cookies freeze well. Just wrap them individually and store in a freezer-safe bag.
What can I substitute for the cocoa powder?
You can use carob powder or a combination of flour and chocolate for a different flavor profile.
Variations of ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate You Can Try
Feel free to experiment with these variations:
- Use white chocolate ganache for a different flavor.
- Add chopped nuts or chocolate truffles for extra texture.
- Try adding spices like cinnamon or nutmeg for a unique twist. For more recipe ideas, check out our recipe collection.
?utm Source=rss&utm Medium=rss&utm Campaign=chocolate Cookies Delight
- Total Time: 109 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These chocolate thumbprint cookies are perfect to make for the holidays. They are a soft chocolate cookie rolled in sugar with a hole in the middle. It is filled with chocolate ganache and sprinkles.
Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder (I used dutch process)
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (packed light brown)
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1/3 cup White granulated sugar
- 1/2 cup Semi-sweet chocolate chips
- 1/4 cup Heavy cream
- Christmas sprinkles
Instructions
- In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl using a mixer, beat the butter, brown sugar, and sugar. Beat for 2 minutes on high speed, it will get pale in color and fluffy.
- Add the vanilla and egg. Mix on medium speed until combined. Add in the dry ingredients and mix on low speed until just combined. This will be a thicker cookie dough.
- Pour the sugar in a bowl big enough to roll the cookie dough balls in. Use a small cookie scoop to scoop the cookie dough. Roll each cookie dough ball in your hands so it is smooth. Then, roll each cookie dough ball in the sugar.
- Prep a cookie sheet with parchment paper. Place the cookie dough balls on the cookie sheet ( all of them). Use a 1/4th teaspoon to press a hole 2/3rds down into the cookie dough ball. If there are any cracks, use your hands to press it back together.
- Chill the cookie dough balls in the fridge for 1 hour. Preheat the oven to 350℉. Bake 12 cookie dough balls on the cookie sheet at a time. Bake for 9 minutes. Immediately press the 1/4th teaspoon into the holes again. Bake for 2 more minutes.
- Let the cookies sit for 5 minutes on the hot tray before transferring to a cooling rack. Cool completely.
- In a bowl, pour the chocolate chips in. In a small pan over medium heat, heat the heavy cream until steaming. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes.
- Use a baking rubber spatula to mix the ganache until smooth. If any chocolate chunks remain, heat in the microwave for 10 second intervals until melted, stirring well in between.
- Use a 1 teaspoon to dollop the ganache on top of the cookie. Top the cookies with sprinkles. Place in the fridge for 10-15 minutes to set the ganache.
Notes
- Prep Time: 60 minutes
- Cook Time: 29 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 173
- Sugar: 11 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
