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Chocolate Thumbprint Cookies

Decadent Chocolate Thumbprint Cookies for Sweet Moments

Indulge in delightful Chocolate Thumbprint Cookies that offer a chewy base and rich ganache filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 34 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups All-purpose flour Provides structure—measuring with a spoon helps avoid excess flour.
  • 0.5 cups Dutch cocoa powder Adds deep chocolate flavor—can substitute with dark cocoa for richness.
  • 0.5 tsp Salt Enhances all flavors and balances sweetness.
  • 0.5 tsp Baking powder Helps the cookies rise slightly for a tender texture.
  • 0.75 cups Unsalted butter Adds moisture and richness—make sure it's softened for easy creaming.
  • 0.75 cups Light brown sugar Provides sweetness and moisture, yielding that addictive chewy texture.
  • 0.25 cups Granulated sugar Contributes to sweetness and helps with the cookie's structure.
  • 2 Egg yolks Enrich the dough, giving moisture and fat for a decadent bite.
  • 1.5 tsp Vanilla bean paste or extract Enhances the overall flavor—opt for pure extract for a cleaner taste.
For the Ganache Filling
  • 1 cups Semi-sweet chocolate chips The star of the ganache—dark chocolate is an excellent substitute for a bolder flavor.
  • 0.5 cups Heavy whipping cream Ensures a creamy consistency—always use full fat for the best result.
For Topping (Optional)
  • Nonpareils Decorative sprinkles to add colors and flair to your cookies.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment paper
  • Spatula
  • Saucepan
  • Heat-proof bowl
  • Teaspoon
  • Tablespoon

Method
 

Step‑by‑Step Instructions
  1. Prep Baking Sheets: Line two baking sheets with parchment paper.
  2. Mix Dry Ingredients: Whisk together flour, cocoa powder, salt, and baking powder.
  3. Cream Butter and Sugars: Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add Wet Ingredients: Beat in egg yolks and vanilla until pale and fluffy.
  5. Combine Ingredients: Gradually add dry mixture into wet ingredients, mixing gently until combined.
  6. Form Cookies: Scoop dough into 34 equal portions and roll into balls; place on baking sheets.
  7. Create Indents: Press down in center of each dough ball to create an indent; chill for at least 1 hour.
  8. Bake Cookies: Preheat oven to 350°F (175°C) and bake for 9 to 11 minutes, until edges are firm.
  9. Reshape and Cool: Press centers again if needed and cool on baking sheet for 5 minutes before transferring.
  10. Prepare Ganache: Heat cream until boiling and pour over chocolate chips; stir until smooth.
  11. Fill Cookies: Fill each indent with ganache and add nonpareils if desired; chill for 10-15 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

For best results, properly measure flour and chill dough to maintain cookie shape and texture.

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