Original recipe by Thalia Ho in “Wild Sweetness.”
Chocolate Thumbprint Cookies with Ganache
Ingredients
Cookie dough:
1 cup (250 g) all-purpose flour
¾ cup (75 g) Dutch-process cocoa powder
½ teaspoon fine sea salt
1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar, plus ¼ cup (50 g) for rolling
2 large egg yolks
1 teaspoon vanilla extract
Ganache filling:
1 cup + 1 tablespoon (180 g) chopped dark chocolate
½ cup (120 mL) heavy cream
1 tablespoon vanilla extract
Method
Preheat & prep: Heat the oven to 350°F (180°C) with racks in the top and bottom thirds. Line two baking trays with parchment.
Make the dough: In a small bowl, whisk flour, cocoa, and salt. In a stand mixer fitted with a paddle, beat the butter and sugar together until light and fluffy, about 3 minutes, pausing to scrape the bowl as needed. Add egg yolks one at a time, then mix in vanilla. On low speed, add the dry ingredients and mix until the dough just comes together — don’t overwork it.
Shape the cookies: Place the extra sugar in a shallow dish. Scoop tablespoon-sized pieces of dough (around 25 g each), roll into balls, then coat in sugar. Set on the trays a few inches apart. Press a shallow indentation into the center of each ball with your thumb or the back of a spoon.
Bake: Bake for 10–12 minutes, rotating trays halfway through. The cookies will crackle and puff, and the centers may rise a little. When they come out of the oven, gently press the indents again while still warm. Transfer to a wire rack to cool completely.
Prepare ganache: Place the chocolate in a heatproof bowl. Warm the cream in a small saucepan until just simmering, then pour over the chocolate. Let it sit for a minute, then stir until glossy and smooth. Add vanilla and mix through. Let cool briefly until thickened but still pourable.
Fill & finish: Spoon ganache into the cooled cookies. Allow to set at room temperature before serving.
Notes & tips
These cookies are best the day they’re made, when the ganache is silky and the edges are crisp.
For a flavor twist, swap the vanilla in the ganache for a splash of liqueur or espresso.
Store leftovers in an airtight container at room temperature for up to 3 days.