Description
These Chocolate Thumbprint Cookies are rich, fudgy cocoa cookies with a luscious semi-sweet chocolate ganache center topped with crunchy pistachios. Perfectly soft with a crisp edge, these cookies combine the classic thumbprint cookie style with an indulgent chocolate twist, making them a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup natural cocoa powder, unsweetened
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ⅔ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling
- ½ cup granulated sugar
Chocolate Ganache
- 4 ounces semi-sweet chocolate (⅔ cup), chopped
- ½ cup heavy whipping cream
- ¼ cup pistachios, chopped
Instructions
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened unsalted butter with both the light brown sugar and granulated white sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugar. Continue mixing on medium speed until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Shape and Roll Cookies: Pour granulated sugar for rolling into a shallow bowl. Scoop 1 tablespoon of dough at a time and roll into 1-inch balls, then roll each ball in the granulated sugar to coat evenly.
- Make Indentations: Using your thumb, the back of a small spoon, or a melon baller, press an indentation into the center of each sugar-coated dough ball.
- Chill Cookies: Place the prepared cookies on a Silpat or parchment-lined half-sheet baking pan, spacing them about 2 inches apart. Refrigerate for 1 hour or freeze for 30 minutes to firm the dough.
- Preheat Oven: While the cookies chill, preheat your oven to 350°F (175°C).
- Bake Cookies: Bake the chilled cookies for 10 to 13 minutes until edges are set. If indentations start to close, carefully re-indent with a spoon or melon baller while the cookies are still warm.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Ganache: Place chopped semi-sweet chocolate in a medium bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat immediately before boiling.
- Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate and let sit for 5 minutes to soften. Stir slowly with a spoon until smooth and glossy. Allow the ganache to cool and thicken uncovered for 10 to 20 minutes.
- Fill Cookies: Using a small spoon, add just under a teaspoon of ganache into each cookie’s indentation.
- Add Pistachio Topping: Sprinkle chopped pistachios over the ganache on each cookie.
- Set Ganache: Allow the ganache to fully set for about 1 hour at room temperature or accelerate setting by refrigerating. Once set, cookies can be stored as desired.
Notes
- Storage: Store cookies in a single layer in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 10 days.
- Freezing: Freeze cookies uncovered on a parchment-lined baking sheet for 1 to 2 hours until solid. Transfer frozen cookies to an airtight container with parchment layers, and store in the freezer for up to 3 months.
- When pressing the indentations, work gently to avoid cracking the dough.
- If the indentations shrink during baking, re-indent while cookies are still warm for a better fill.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
