Everything Chocolate Thumbprint Cookies

Dear chocolate lovers, you’re welcome. To celebrate Guittard (and their 150th anniversary!), we used a few of our favorite products to create a sophisticated thumbprint cookie. With cocoa powder in the dough, a pool of melty ganache in the center, and chocolate shavings and a light chocolate drizzle on top, this will be the most indulgent cookie you bake this season. Read more about Guittard’s chocolate-making process!

Everything Chocolate Thumbprint Cookies
 
Makes 56 cookies
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • 2 large egg yolks (37 grams)
  • 1½ teaspoons (6 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • ⅓ cup (40 grams) unsweetened cocoa powder*
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 gram) baking powder
  • Ganache (recipe follows)
  • Garnish: melted bittersweet chocolate, flaked sea salt, bittersweet chocolate shavings (see Note)
Instructions
  1. Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, about 2 minutes, stopping to scrape sides of bowl. Beat in egg yolks and vanilla.
  3. In a medium bowl, whisk together flour, cocoa, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Shape dough into 1-inch (13-gram) balls, and place 2 inches apart on prepared pans. Using a ¼ teaspoon, gently make an indentation in center of each ball.
  4. Bake about 9 to 11 minutes. Remove from oven, and press down centers again. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spoon 1 teaspoon Ganache into center of each cookie. Drizzle with melted chocolate, and top with sea salt and chocolate shavings, if desired.
Notes
*We used Guittard Cocoa Rouge Unsweetened Cocoa Powder.
Note: Using a vegetable peeler, scrape blade lengthwise across room temperature chocolate to create shavings.

Ganache
 
Makes ¾ cup
Ingredients
  • ⅔ cup (113 grams) chopped bittersweet chocolate*
  • ½ cup (120 grams) heavy whipping cream
Instructions
  1. Place chopped chocolate in a large heatproof bowl. Set aside.
  2. In a small saucepan, bring cream just to a boil over medium heat. Pour hot cream over chocolate. Let stand for 1 minute; whisk until smooth. Refrigerate, stirring occasionally, until slightly thickened, about 30 minutes.
Notes
*We used Guittard Eureka Works 150th Anniversary Limited Edition 62% Cacao Bar, but Guittard Semisweet Chocolate Baking Bar 64% Cacao will work, too

 

2 COMMENTS

    • Hey Berlinda,

      It’s alright to use table salt but know that table salt is twice as fine as kosher salt. For that reason, we recommend you cut the original amount called for (1/2 teaspoon) in half, subbing 1/4 teaspoon table salt for 1/2 teaspoon kosher salt. Happy baking!

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