Chocolate Cherry Thumbprint Cookies (Version for Printing)
Rich chocolate thumbprints filled with cherry ganache for a decadent, fruity treat. Yields 32.
# Ingredients You’ll Need:
→ Chocolate Cookie Dough
01 -
188 g all-purpose flour
02 -
40 g Dutch-process cocoa powder
03 -
0.5 tsp baking powder
04 -
0.5 tsp sea salt
05 -
168 g unsalted butter, softened
06 -
165 g light brown sugar, packed
07 -
50 g granulated white sugar
08 -
2 egg yolks, room temperature
09 -
1.5 tsp vanilla extract
→ Chocolate Cherry Ganache
10 -
140 g dark chocolate with dried cherries, chopped
11 -
90 ml heavy cream
12 -
85 g cherry preserves
# How to Make It:
01 -
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until well blended.
02 -
In a large bowl, cream the softened butter, light brown sugar, and granulated sugar using an electric mixer at high speed until pale and fluffy.
03 -
Add egg yolks and vanilla extract to the creamed mixture and beat on medium speed until light and smooth, about 1–2 minutes.
04 -
Add the dry mixture to the wet ingredients and mix on low speed just until a dough forms.
05 -
Portion the dough into 32 tablespoon-sized balls. Roll smooth, then use a 1/4 teaspoon to press an indent in the center of each ball.
06 -
Arrange the shaped dough on parchment-lined trays and chill for 60 minutes.
07 -
Fifteen minutes before baking, preheat the oven to 175°C.
08 -
Place 8 cookies per prepared baking sheet and bake for 9–11 minutes until set but fudgy. Remove from oven and gently re-press the indents if needed.
09 -
While cookies are hot, use a round cookie cutter to gently scoot each into a tidy circular shape. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 -
Place chopped chocolate in a medium bowl. Heat heavy cream until just before boiling and pour over the chocolate. Let sit briefly, then stir until smooth.
11 -
Mix cherry preserves into the warm ganache until fully incorporated.
12 -
Once cookies have cooled, fill each center with about 1 teaspoon of chocolate-cherry ganache.
13 -
Chill cookies in the refrigerator for 10–15 minutes to set the ganache. Store in an airtight container for up to 3 days.
# Extra Tips:
01 -
Pressing the indent both before and after baking ensures a defined well for the ganache filling.
02 -
Scooting cookies in a circular motion with a round cutter while still warm creates uniform shapes.
03 -
Cookies can be served slightly chilled for a firmer ganache texture.