Chocolate is such a big part of Christmastime and I can’t imagine making a cookie without something rich and cream filled. Chocolate Ganache is a mixture of chocolate and heavy whipping cream which is melted together and then cooled, to thicken into a spreadable frosting-like filling or topping. It’s easy enough to make it just requires a little patience to achieve a desirable consistency.
Every family has made a batch of thumbprint cookies. I remember as a kid, thumbprints were always in our holiday cookie gift boxes, but usually blonde and filled with raspberry jam. These shortbread filled cookies were a family favorite and us kids enjoyed helping mom in the kitchen by offering our little thumbs to make an indent in each center.
My version of this cookie goes dark – made with rich cocoa powder and other dry ingredients. The contrasting chocolaty flavors of the baked cookie bottom with a soft and creamy ganache filling is a delectable thing. I doubt they make it until Christmas Eve if you bake them today, but you can always make another batch for Santa.
16 tablespoons room temperature butter
3/4 cup dark brown sugar
2 egg yolks
2 teaspoons vanilla extract
2 cups all-purpose flour
1/3 cup dark cocoa powder
1/2 teaspoon salt + more for topping
1/4 teaspoon baking powder
2/3 cup bittersweet chocolate, chips or chunks
1/2 cup heavy whipping cream
(Makes 2 Dozen)
- Preheat oven to 350 degrees. For Ganache – in a microwavable bowl or measuring cup, add bittersweet chocolate and cream. Heat on high for 1 minute, remove and stir. Heat again for 30 seconds and stir until smooth. Place in refrigerator to stiffen up, stirring every 30 minutes until thickened – a spreadable consistency like frosting.
- For Cookies – beat butter and brown sugar in a stand mixer on high for 3 minutes. Scrape down sides and add yolks. Mix for 1 minute until incorporated. Pour in vanilla and mix for 30 seconds.
- Sift together remaining dry ingredients and add them to bowl. Mix on low for 1 minute or until dough begins to come together.
- Scoop dough out by teaspoonfuls and roll into balls. Press thumb or round teaspoon into center. Bake for 10 minutes, remove and cool. Repeat with remaining dough.
- When Ganache is a good consistency, fill centers of cookies. Sprinkle with salt. Store in refrigerator and remove 30 minutes before serving or serve immediately. Enjoy!