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.
Tips for Making Delicious Cookies
Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cookies. If you’re interested, check them out. Otherwise scroll to the bottom for the chocolate thumbprints.
Use Quality Ingredients
Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).
Measure Precisely
Flour is often the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.
Bring Cold Ingredients to Room Temp
Bring ingredients like butter, and eggs to room temperature before mixing. They will incorporate better, resulting in smoother batter and soft cookies. They don’t need to be warm; slightly cool to room temp is fine.
Avoid Overmixing
Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.
Chill the Dough
Chilling the cookie dough in the fridge for the specified time (or even overnight) before baking allows the flavors to meld and the fats to solidify. This results in cookies with better flavor and texture. It also prevents them from spreading too much during baking.
Consistent Thumbprint Size
Use a uniform measuring tool, such as a teaspoon or your thumb, to create an indentation in each cookie. This ensures consistent size and even baking.
Cool Before Adding Filling
Let the cookies cool before adding the filling. You don’t want it to melt or the cookie to fall apart from adding the filling.
Remember, practicing and experimenting will help you perfect your thumbprint baking skills over time. Have fun and enjoy the process of creating delicious baked goods! 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:
Almond Flour Shortbread • Apple Pie • Apricot Dark Chocolate • Bacon Chocolate Chip • Brownie Chocolate Chip • Butterscotch Chocolate Chip • Butterscotch Popcorn • Caramel Apple • Chocolate Chip (Air Fryer) • Chocolate Chip Pudding • Chocolate Chip Sandwich • Chocolate Marshmallow • Chocolate Mint Sandwich • Chocolate Thumbprint • Christmas Butter • Christmas Linzer • Circus Animal • Cotton Candy • Easter M&M • Funfetti • Ginger Molasses • Halloween M&M • Heath Bar • Lemon Cream Cheese • Lemon Shortbread • Nutella Stuffed • Oatmeal Chocolate Chip • Oatmeal Cream Pies • Paleo Shortbread • Peanut Butter Blossoms • Peanut Butter Cookie Cups • Peppermint Frosted • Peppermint Pudding • Pumpkin Chocolate Chip • Pumpkin Linzer • Pumpkin Sugar • Reese’s Pieces • Reindeer • Ritz S’mores • Rolo • Santa Cookies • Shortbread Tea • Snickers • Vanilla • White Chocolate Cranberry • White Chocolate Snickerdoodles