I had no business making these chocolate thumbprints filled with silky bittersweet chocolate ganache; but, I did it anyhow. In the midst of trying to get holiday cards done, year end businesse wrapped up, packing for holiday, I decided it would be a lovely idea to bake some cookies for loved ones. Silly me …
I have seen some different versions of thumbprints floating around the internet the past month, and have had my mind set on making a sinful chocolate version since. Thumbprints are a cookie that I turn to often when I want to share something sweet with someone, and I do not want to have to fuss over it. One of my favorite versions is a peanut butter with jam, reminiscent of school day sandwiches. Another is a coconut macaroon filled with passion fruit curd. For the holidays, I wanted something a bit more elegant.
I went with a version that Martha has floating around out there. I added a little more vanilla to bring out the chocolate, and I toyed with tossing in peppermint, as well. Wouldn’t that be lovely? I filled each little morsel with my favorite go-to ganache, and add some festive sprinkles to make them a bit whimsical. Pretty simple!
Besides being lovely with a cup of coffee and a good book, they are adorable enough to package up and give to a friend. I imagine they will smile over them as much as I did while baking them.
* inspired by Martha Stewart
** makes 45 thumbprints
- 2 cups all-purpose flour
- 1 cup unsweetened Dutch-process cocoa powder
- 1 teaspoons coarse salt
- 8 ounces (2 sticks) unsalted butter
- 1 1/3 cups sugar, plus more for rolling
- 2 large egg yolks
- 2 tablespoons heavy cream
- 3 teaspoons pure vanilla extract
- 8 ounces bittersweet chocolate
- 1 cup heavy cream
- Preheat oven to 350.
- Line baking sheet with a silicon baking sheet.
- Sift together flour, cocoa powder, and salt.
- In a mixing bowl cream together the butter and sugar until light and fluffy.
- Add yolks, heavy cream and vanilla, and beat until well combined.
- Scrape down sides of the bowl, and add the flour mixture, beating at a very low speed until combined.
- Roll about 1 1/2 teaspoon – 2 teaspoons of dough into balls, then roll in sugar.
- Place 1″ apart on lined cookie sheet. Using your thumb, gently press in the center of each cookie to create an indentation.
- Slide the cookie sheet into the oven, bake, rotating sheets halfway through, until the cookies are set, about 10 minutes. If the indentation looses it’s definition, press the centers again).
- Let cool for 5 minutes on baking sheet.
- Transfer cookies to wire racks, and let cool.
While cookies are baking making Chocolate Ganache.
- In a heavy saucepan bring the heavy cream to a boil. Remove from the heat.
- Add the bittersweet chocolate and let sit for 5 minutes.
- Stir until melted and glossy.
- Place in the refrigerator for 30 minutes.
Filling the thumbprints.
- Using a small teaspoon fill each of the cookies.
- Place on a cookie sheet that will fit into the refrigerator.
- Sprinkle each cookie with some sprinkles.
- Slide into the refrigerator until set, about 2 hours.
- Package into gifts.
- Or eat.