Introduction

Chocolate Thumbprint Cookies combine a rich cocoa-flavored tender cookie with a smooth, decadent chocolate ganache center. These cookies are perfect for chocolate lovers looking for an elegant yet easy treat to bake at home.

A stack of five thick, dark brown chocolate cookies is placed on a white marbled surface. The top cookie is broken in half, showing a soft, glossy dark chocolate layer inside. Small round red, green, and white sprinkles sit on the melted chocolate and around the cookie, adding a festive touch. In the background, there are blurred red Christmas ornaments and green pine leaves, enhancing the holiday feel. A piece of red ribbon lies near the stack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) Dutch process cocoa powder
1/2 tsp salt
1/2 tsp baking powder
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 1/2 tsp vanilla bean paste or extract
1 cup (200 g) semi-sweet chocolate chips (for ganache)
1/2 cup (120 ml) heavy whipping cream (for ganache)
Nonpareils for sprinkling on top (optional)

Instructions

Step 1: Line two baking sheets with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set this dry mixture aside.
Step 3: In a large bowl, cream the softened butter with the brown sugar and granulated sugar using an electric mixer for about two minutes until light and fluffy.
Step 4: Add the egg yolks and vanilla paste or extract to the butter and sugar mixture. Mix until pale and fluffy, about 1-2 minutes.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Step 6: Scoop the dough into approximately 34 portions, about 1 tablespoon each, and roll into balls. Place them evenly spaced on the prepared baking sheets.
Step 7: Using a 1/4 teaspoon measure, press gently into the center of each dough ball to create an indent for the filling.
Step 8: Chill the indented dough balls in the refrigerator for at least one hour. You can chill them all together on one baking sheet, then separate onto two sheets before baking if desired.
Step 9: Preheat the oven to 350°F (175°C). Arrange the dough balls about 1 1/2 inches apart on the baking sheets.
Step 10: Bake the cookies for 9-11 minutes; 10 minutes is ideal for a soft texture.
Step 11: While the cookies are still hot, gently press the centers again with a 1/4 teaspoon to restore the indent. Optionally, use a circular cookie cutter to neaten the shape and size.
Step 12: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 13: To make the ganache, place the chocolate chips in a small bowl. Heat the heavy cream until just boiling, either in the microwave or on the stove. Pour the hot cream over the chocolate and let it sit for 1 minute.
Step 14: Stir the mixture until smooth and glossy.
Step 15: Fill each cookie indent with about 1 teaspoon of ganache. Add more if it fits comfortably.
Step 16: Sprinkle nonpareils on top if using, then chill the cookies in the refrigerator for 10-15 minutes to set the ganache.

Tips & Variations

Measure flour by spooning it into your cup and leveling off to avoid dense cookies; weighing flour gives the most accurate results.
Use Dutch process cocoa for a deeper chocolate flavor and richer color.
Try swapping the ganache filling for fruit preserves for a fruity twist on the classic thumbprint cookie.
Chill the dough overnight for enhanced flavor and easier handling.

Storage

Store leftover cookies in an airtight container at room temperature for up to three days. Keep them refrigerated if preferred, especially in warm climates. Reheat slightly before serving if you want the ganache softer, but these cookies are best enjoyed at room temperature or chilled.

How to Serve

A stack of five thick, round dark chocolate cookies sits on a white marbled surface. The top cookie has a glossy, melted chocolate center that is slightly bitten into, showing a soft, rich inside. Small red, green, and white round sprinkles decorate the melted chocolate area on the top cookie. In the background, there are blurred red Christmas ornaments and a small green pine tree. A red velvet ribbon is partially visible in the front left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough or baked cookies?

Yes, you can freeze the pre-baked dough balls after forming the indents. Thaw overnight in the refrigerator before baking. Baked cookies can also be frozen; thaw them at room temperature and add the ganache just before serving for best results.

Is Dutch process cocoa powder necessary?

While not absolutely required, Dutch process cocoa offers a mellow, deep chocolate flavor and a darker color that complements these cookies well. You can substitute with natural cocoa powder but expect a slightly different taste and texture.