Description
These Chocolate Ganache Vanilla Thumbprint Cookies offer a perfect balance of buttery vanilla cookie dough and rich, velvety chocolate ganache filling. Crisp on the edges and soft in the center, these thumbprint cookies are ideal for a special dessert or festive treat, requiring some chilling and baking for the perfect texture.
Ingredients
Cookie Dough Ingredients
- 3/4 cup (115 grams) Powdered Sugar
- 1/2 teaspoon Kosher Salt
- 16 Tablespoons (226 grams) Unsalted Butter, cut into tablespoon-sized slices
- 1 Large Egg
- 1/2 teaspoon Vanilla Bean Paste
- 2 cups (276 grams) Unbleached All-Purpose Flour, spooned and leveled
Ganache Filling Ingredients
- 3/4 cup Semi-Sweet Chocolate Chips
- 1/2 cup Heavy Whipping Cream
- 1/4 teaspoon Kosher Salt
Instructions
- Make the Cookie Dough: In a stand mixer fitted with the paddle attachment, cream together powdered sugar, kosher salt, and unsalted butter on medium-high speed until lightened in color and fluffy, scraping down the bowl and paddle regularly.
- Add Egg and Vanilla: Scrape down the bowl, then add the egg and vanilla bean paste. Beat on medium speed until uniform, resembling thick cake batter, then mix on medium-high for 15 seconds.
- Incorporate Flour: Add all-purpose flour and pulse about 10 times, then mix on medium-low until no flour remains in the dough.
- Portion and Shape Dough: Use a small cookie scoop to portion dough and roll each into a smooth ball with your palms.
- Create Thumbprints: Press a well in the center of each dough ball using your thumb or the back of a rounded teaspoon.
- Chill the Dough: Place formed cookies on a plate, cover, and chill in the refrigerator for 1–2 hours.
- Preheat Oven: Set oven to 375°F (190°C).
- Bake Cookies: Arrange cookies on a rimmed baking tray and bake for 12–15 minutes until they have spread slightly, lost shine, and edges begin to turn golden.
- Cool Cookies: Allow cookies to cool completely on the baking tray before filling.
- Prepare Ganache: Place semi-sweet chocolate chips and kosher salt in a heat-proof bowl; set aside.
- Heat Cream: Warm heavy whipping cream in a small saucepan over medium heat until steaming but not simmering.
- Combine Cream and Chocolate: Pour hot cream over chocolate chips, cover, and let rest for 5 minutes to melt the chocolate.
- Mix Ganache: Stir gently until smooth. If ganache breaks, whisk in hot water one teaspoon at a time until emulsified.
- Fill Cookies: Spoon about 1/2 teaspoon of warm ganache into each cookie well.
- Set Ganache: Allow cookies to set at room temperature for 2 hours or refrigerate for 1 hour before serving.
Notes
- Room-temperature butter helps the creaming step go faster and ensures proper texture.
- Spoon and level flour to avoid packing and achieve accurate measurement.
- When pressing the well with a rounded teaspoon, wipe it clean after every few cookies to maintain smooth indentations.
- Ganache can be rescued if it becomes grainy by adding small amounts of hot water and whisking thoroughly.
- Allowing cookies to fully cool before filling prevents the ganache from melting and ensures the best texture.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
