I like to think of these cookies as my signature. A chocolate thumbprint cookie filled with chocolate ganache. The idea is simple, but the outcome is amazing.
Technically, this isn’t a “thumbprint” cookie because I don’t use my thumb or a spoon to push down on the dough before I bake it. Instead, after I bake these cookies, I use a spoon to cut a dent in the cookies. This tactic is a lot less messy than the alternative and you get to eat all the cut out centers.
Chocolate ganache is a combination of scalded cream (near boiling cream) and chocolate. The chocolate and cream sit covered for a few minutes until the chocolate melts. Once the chocolate melts, the cream and chocolate are stirred together to completely incorporate the two. The end result is a mixture that has the richness of cream and the taste of chocolate. If for some reason the chocolate doesn’t completely melt, put the mixture in the microwave for a few seconds until it does.
There are many types of chocolate ganache. It can be used to ice cakes and to make truffles among other things. The only difference between these uses is the ratio of cream to chocolate. For these cookies, I like to use truffle ganache, which has a 1:1 weight ratio. If you don’t have a scale to weigh these, a good estimate is for every ounce (volume) of cream to add 1.25 ounces (weight) of cream. For example, for every cup of cream add 12 oz of chocolate.
Warm ganache is a bit liquid like, but as it cools it begins to solidify. If the chocolate ganache is not smooth or looks grainy, add a drop of cream and stir. Continue doing this until the desired appearance is gained.
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ tsp baking powder
½ teaspoon salt
¼ cup of natural cocoa powder (NOT DUTCH)
½ cup butter
½ cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2 egg yolks
4 tbs milk (divided)
6 oz chocolate chips
1/3 cup heavy cream
4 oz chopped bittersweet chocolate
(*If you double the recipe, don’t double the egg yolks. Instead, add one whole egg.)
- COMBINE flour, baking soda, baking powder, salt and cocoa powder in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg yolks, one at a time, beating well after each addition. Gradually beat ¼ of the flour mixture then beat in 1 tablespoons of milk. Repeat this step until all of the flour and all of the milk is included in the dough. Stir in morsels. Freeze for at least 30 minutes (longer time preferred). Bake on 375 for 12 minutes or until done.
- Place the chocolate in a heat safe bowl. While the cookies are baking, heat the cream in a pot until simmering. Immediately remove cream from heat and pour onto chocolate. Cover for a few minutes until chocolate melts then stir the mixture until blended. If chocolate doesn’t completely melt, microwave for a few seconds until melted.
- Let cookies cool for about 10 minutes. Then use a spoon to create cavities in the cookies. Pour the chocolate ganache into the cavities.