Ingredients
Equipment
Method
- In a medium mixing bowl, whisk together flour, Dutch process cocoa powder, salt, and baking powder until well combined. Set aside.
- In a large bowl using an electric mixer, cream softened butter with brown sugar and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
- Add egg yolks and vanilla extract to the butter mixture. Beat for 2 minutes until the mixture becomes pale and airy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix or cookies will become tough.
- Using a cookie scoop or tablespoon, portion dough into 1-tablespoon amounts and roll each into a smooth ball between your palms.
- Place dough balls on parchment-lined baking sheets, spacing them 2 inches apart. Use your thumb or a ¼ teaspoon measuring spoon to press a deep indent into the center of each cookie (about ½ inch deep).
- Refrigerate the formed cookies for at least 1 hour or up to 24 hours. This prevents spreading and helps cookies hold their shape.
- Preheat oven to 350°F (175°C) while cookies finish chilling.
- Bake cookies for 10-11 minutes until edges are set but centers still appear soft. If indents have puffed up during baking, gently re-press them with a small spoon while cookies are still hot.
- Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before filling.
- To make ganache: Heat heavy cream in a small saucepan or microwave until steaming but not boiling. Pour hot cream over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until completely smooth and glossy.
- Let ganache cool for 5-10 minutes to thicken slightly, then spoon or pipe about 1 teaspoon into each cookie indent. Add optional toppings immediately before ganache sets.
- Allow ganache to set at room temperature for 30 minutes or refrigerate for 10 minutes for faster setting. Serve and enjoy!
Notes
Storage: Store in an airtight container at room temperature for up to 5 days. Layer parchment paper between rows to prevent sticking.
Freezing: Freeze unfilled baked cookies for up to 3 months. Thaw completely and add fresh ganache before serving.
Make Ahead: Prepare dough up to 2 days ahead and refrigerate, or shape cookies and freeze unbaked for up to 1 month. Bake from frozen, adding 1-2 extra minutes.
Variations: For hot cocoa thumbprint cookies, add 2 tablespoons hot cocoa mix to dough and top with mini marshmallows. For gingerbread version, add 1 teaspoon ground ginger, ½ teaspoon cinnamon, and ¼ teaspoon cloves.