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My chocolate thumbprint cookies make everyone smile during the holidays. The combination of soft chocolate cookies filled with silky ganache just feels like Christmas to me. They've become a tradition in our house and my kids love helping make them. Something about that little thumbprint in each cookie makes them extra special.
A Sweet Holiday Classic
I first learned about thumbprint cookies from my grandmother who made them with jam. Years later I created this chocolate version and now my family requests them every December. The chocolate cookie base with that pool of rich ganache in the middle takes these treats to another level. They disappear so fast at holiday parties.
My Baking Secrets
- Get your measurements right: I always weigh my flour and cocoa powder since too much can make the cookies dry.
- Take time to prep: Let your butter and eggs sit out until they're room temperature. Trust me it makes mixing so much easier.
- Use good cocoa: Dutch-processed cocoa makes these cookies taste amazing.
- Be patient: Pop the dough in the fridge for at least 30 minutes. Cold dough makes prettier cookies.
- Watch the baking time: I always do a test cookie first. You want soft centers with set edges.
- Splurge on chocolate: Your ganache will only taste as good as your chocolate. I love using Lindt dark and milk chocolate.
Let's Make Some Cookies
- Start with Your Base
- Mix your butter and sugar until it looks light and fluffy. This usually takes about 3 minutes in my mixer.
- Add the Wet Ingredients
- Beat in those eggs and vanilla until everything looks smooth and creamy.
- Mix in Dry Ingredients
- Sift your flour and cocoa together then fold them in gently until you get a nice soft dough.
- Shape Your Cookies
- Roll small balls of dough then make those signature thumbprints. I use a measuring spoon for even indents.
- Time to Chill
- Pop your cookie sheet in the fridge while you make the ganache.
- Make the Filling
- Warm up some cream and pour it over chopped chocolate. Let it sit then stir until smooth and glossy.
- Final Steps
- After baking press those centers down again while warm then fill with ganache once cool.
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Frequently Asked Questions
- → Why do I need to chill the cookies?
- Chilling for 30 minutes prevents the cookies from spreading too much during baking. This helps maintain their shape and ensures deep enough indentations for the ganache filling.
- → Can I make these ahead of time?
- Yes, store them at room temperature for up to 3 days in an airtight container. For best results, fill with ganache the day you plan to serve them.
- → Why do I need to press the cookies twice?
- The first press creates the initial thumbprint shape, while the second press after baking helps deepen the indentation that may have puffed up during baking. This ensures enough space for the ganache filling.
- → What's the best chocolate for ganache?
- Semi-sweet chocolate works best for a balanced flavor. While you can use milk or white chocolate, you'll need to adjust the cream ratio for proper consistency.
- → How do I get the right cookie texture?
- Bake for 9 minutes for softer, chewier cookies or up to 11 minutes for firmer ones. It's helpful to bake one test cookie first to determine your preferred baking time.