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
Scale
- 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