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@So-Good5
The recipe is made according to Ginny, reach google “In Bloom Bakery”
Chocolate Thumbprint Cookies Recipe
Ingredients
1 1/2 cups all-purpose flour, measured correctly (spooned and leveled) – see notes
1/2 cup Dutch-processed cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 egg yolks, at room temperature
1 1/2 teaspoons vanilla bean paste or extract
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Nonpareils or sprinkles for topping (optional)
Instructions
Preparing the Cookie Dough:
Line two baking sheets with parchment paper and set them aside.
Whisk together the flour, cocoa powder, salt, and baking powder in a medium bowl. Set aside.
In a large bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar for 2 minutes.
Add the egg yolks and vanilla to the butter mixture. Beat until the mixture is pale and fluffy, about 1–2 minutes.
Gradually mix in the dry ingredients until just combined.
Scoop out about 1 tablespoon of dough for each cookie (should yield about 34 cookies) and roll into balls.
Place the dough balls onto the prepared baking sheets. Use a 1/4 teaspoon to press down on each ball, creating a small indent in the center.
Chill the shaped cookie dough in the refrigerator for at least 1 hour. (You can chill them all on one baking sheet and space them out later when ready to bake.)
Baking the Cookies:
Preheat the oven to 350°F.
Arrange the chilled dough balls about 1 1/2 inches apart on the baking sheets.
Bake for 10 minutes
While the cookies are still hot, press the centers again with a 1/4 teaspoon if the indents have puffed up during baking. To round the edges, gently swirl a circular cookie cutter around each cookie.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Making the Ganache:
Place the chocolate chips in a small bowl.
Heat the heavy cream until it’s about to boil, either on the stove or in the microwave.
Pour the hot cream over the chocolate chips and let it sit for 3 minutes. Then stir until smooth and well combined.
Assembling the Cookies:
Spoon about 1 teaspoon of ganache into each cookie’s center (use more if the well can hold it).
If desired, sprinkle nonpareils or other decorations over the ganache.
Chill the cookies in the fridge for 10–15 minutes to let the ganache set.
Storage Tips:
Store the cookies in an airtight container at room temperature for up to 3 days.
Notes on Measuring Flour:
For best results, avoid scooping directly from the flour bag, as this can lead to using too much flour. Instead, spoon the flour into your measuring cup and level it with a knife.
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