Annie's Thumprint Cookies

These thumbprint cookies are a two-hit chocolate experience. Chopped chocolate chips go right into the brown sugar shortbread dough, then the baked cookies get filled with a smooth chocolate ganache made from melted chips, corn syrup, and vanilla.

Rolling them in powdered sugar while still warm is key. The sugar sticks to the warm surface and creates that classic snowball look with a crackled finish. Wait too long and the sugar just slides off.

The filling is melted in a double boiler with a touch of shortening, which keeps the chocolate glossy and prevents it from seizing. Let it cool for five minutes before spooning it into the thumbprints so it sets with a smooth, fudgy top instead of running over the sides.

Chef Tips

• Press your thumbprint deep enough to hold the filling but not so deep you crack through the bottom. About halfway through the cookie is right.
• If the dough sticks to your hands when rolling balls, chill it for 15 minutes first.
• Use a small spoon or piping bag to fill the cookies for cleaner results.
• These are perfect Christmas cookies. The powdered sugar coating looks like snow and they ship well in tins.

Variations

• Fill with peanut butter or caramel instead of chocolate ganache.
• Use dark chocolate chips for a more intense, bittersweet filling.
• Add a sprinkle of flaky sea salt on top of the wet ganache before it sets.