Rich & Fudgy Chocolate Thumbprint Cookies with Ganache

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 minutes).
3. 3

   Beat in the egg until just combined, then stir in the vanilla extract.
4. 4

   Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool for a minute, then add to the wet ingredients and mix until just combined.
5. 5

   In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
7. 7

   Scoop rounded tablespoons of dough and roll into smooth balls. Place them 2 inches apart on the prepared baking sheet. Gently press an indentation into the center of each cookie with your thumb or a rounded teaspoon.
8. 8

   Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. They will firm up as they cool. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. 9

   To make the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
10. 10

    Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 5 minutes.
11. 11

    Gently whisk the chocolate and cream together until smooth and glossy. Stir in the softened butter and vanilla extract until fully incorporated.
12. 12

    Let the ganache cool slightly (10-15 minutes) until it thickens enough to hold its shape. Spoon or pipe the ganache into the indentations of the cooled cookies.
13. 13

    Allow the cookies to set at room temperature for about an hour, or in the refrigerator for 30 minutes, until the ganache is firm.