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 business wrapped up, packing for holiday, I decided it would be a lovely idea to bake some of these Chocolate Thumbprints cookies for loved ones.
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.
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* inspired by Martha Stewart
** makes 45 thumbprints
1 teaspoon 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 silicone 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 loses its 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.