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Chocolate Thumbprint Cookies

Melt-in-Your-Mouth Chocolate Thumbprint Cookies to Indulge

These Chocolate Thumbprint Cookies are rich, chewy, and filled with a luxurious ganache, making them ideal for sharing and indulging.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup all-purpose flour spooned and leveled
  • 1/3 cup Dutch process cocoa powder can substitute with natural cocoa
  • 1/4 teaspoon salt prefer kosher or sea salt
  • 1/2 teaspoon baking powder ensure freshness
  • 1/2 cup unsalted butter softened; can replace with margarine
  • 1/2 cup light brown sugar can use dark brown sugar
  • 2 tablespoons granulated white sugar omit for less sweetness
  • 2 large egg yolks substitutes may affect texture
  • 1 teaspoon vanilla bean paste/extract almond extract works well
For the Ganache Filling
  • 1 cup semi-sweet chocolate chips dark chocolate is a substitute
  • 1/2 cup heavy whipping cream or use coconut cream for dairy-free
For Decoration
  • nonpareils optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring spoons
  • Baking sheets
  • Parchment paper
  • Saucepan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, salt, and baking powder; set aside.
  3. Cream the softened butter with the light brown sugar and granulated sugar until light and fluffy.
  4. Add egg yolks and vanilla to the creamed mixture, mixing until pale and well combined.
  5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  6. Scoop dough out and roll into 1-inch balls; place on prepared baking sheets, spaced apart.
  7. Press the center of each dough ball gently to create an indentation for the ganache.
  8. Chill the cookies in the refrigerator for at least 1 hour.
  9. Bake chilled cookies for 9-11 minutes, pressing the centers again halfway through.
  10. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.
  11. Heat heavy whipping cream until boiling, pour over chocolate chips, and stir until smooth to make ganache.
  12. Fill the indentations in the cooled cookies with the ganache and optionally sprinkle with nonpareils.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

These Chocolate Thumbprint Cookies are a perfect indulgence for any occasion and are simple to make. Enjoy them fresh or stored properly for later enjoyment.

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