Chocolate thumbprint cookies are a decadent dessert that is easy to make! They’re soft and chewy with a rich chocolate ganache center.
I outed myself recently in terms of my favorite Christmas cookie exchange cookie type. I know that I’ve proclaimed my love of thumbprint cookies before, but when it comes to my favorite, I think it might be the buckeye cookie.
Having said that . . . I absolutely love thumbprints. So so much that I’ve tried multiple recipes including classic thumbprints, red velvet, and lemon blueberry.
Yep, only two recipes. Isn’t that terrible??
I realized recently that I need to try a lot more. So where do you start when you don’t know where to start? With the basics, of course.
So I went back to my roots with the first baked good I ever remember having in my life: chocolate thumbprint cookies!!
The combination of a soft, chewy cookie with a creamy chocolate ganache center makes for an irresistible treat that will have you reaching for seconds.
These cookies are easy to make and perfect for any occasion, from holiday gatherings to afternoon tea. Basically if you’re looking to get your chocolate fix? This is what you need. This is it.
Here’s what you’re going to need for these chocolate thumbprint cookies.
Cookies
- All-purpose flour – 1 3/4 cups (210 grams)
- Cocoa powder – 1/2 cup (50 grams)
- Baking powder – 1 tsp
- Salt – 1/4 tsp
- Unsalted butter, room temperature – 1/2 cup (113 grams)
- Granulated sugar – 1 1/2 cup (300 grams)
- Eggs – 2
- Pure vanilla extract – 1 tsp
Dark Chocolate Ganache
- Heavy cream – 1/2 cup (120 grams)
- Dark chocolate, chopped – 7 ounces (120 grams)
Tips and Thoughts for This Recipe
Use good quality cocoa powder for a rich chocolate flavor in the cookies.
Refrigerating the dough twice helps it to firm up, making it easier to shape and reducing spreading during baking.
If the ganache is too thick to spoon into the indents, add a splash of heavy cream and mix it in until the consistency is smooth and spreadable.
Keep these cookies in an airtight container at room temperature for up to a week. They’ll last a few weeks in the refrigerator.
You can also freeze them in an airtight container for up to six months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.
Get the printable recipe for these cookies below:
Chocolate Thumbprint Cookies
Discover the perfect chocolate thumbprint cookie recipe! Learn how to create these irresistible chocolate delights at home.
Ingredients
Thumbprint Cookies
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dark Chocolate Ganache
- 1/2 cup heavy cream
- 7 oz dark chocolate, chopped
Instructions
Thumbprint Cookies
- Preheat the oven to 350 F. Line your baking tray with parchment paper; set aside.
- Mix flour, cocoa powder, baking powder and salt in a large bowl. Keep it aside.
- Add the butter, sugar, and vanilla extract in a large bowl and beat it at medium speed, scraping down the sides for at least 2-3 mins or until the mixture is creamy.
- Add in the eggs one at a time and beat on medium until everything is incorporated well.
- Add the flour mixture to the butter mixture in batches and mix it well.
- Wrap the dough with a cling wrap and refrigerate for at least an hour.
- Once chilled, roll out a tbsp of dough in between your palms, and flatten it a bit. Use the back of a wooden spoon or your thumb to make an indent in the centre of the cookie and place it on the prepared try. Repeat with rest of the dough.
- Refrigerate for another 20-30 mins.
- Bake for at least 12-13 mins in a preheated oven. Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.
Chocolate Ganache
- Start by chopping the chocolate bars into small pieces and keeping them aside in a heat-safe bowl.
- Warm the heavy cream in a saucepan over low heat, stirring occasionally, until it starts to simmer.
- Pour the warm cream over the chopped chocolate and let it rest for 4-5 minutes to allow the chocolate to melt. Gently mix the cream and chocolate using a spatula until they are properly combined and smooth.
- Spoon the ganache into the indents. Garnish with some shaved chocolate or other toppings, if desired.
Nutrition Information:
Yield:
20Serving Size:
1 cookieAmount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 63mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 3g
I hope you enjoyed this recipe! If you did, let me know in the comments. I’d also love for you to check out these recipes:
Chocolate Chip Pudding • Chocolate Chip Sandwich • Chocolate Marshmallow • Chocolate Mint Sandwich • Christmas Butter • Christmas Linzer • Ginger Molasses • Heath Bar • Nutella Stuffed • Oatmeal Cream Pies • Peanut Butter Blossoms • Peanut Butter Cookie Cups • Peppermint Frosted • Reese’s Pieces • Reindeer • Ritz S’mores • Rolo • Santa Cookies • Shortbread Tea • Snickers • Vanilla