Chocolate Thumbprint Cookies
Rich, chewy dark chocolate cookies filled with velvety chocolate ganache. These double chocolate thumbprints combine deep cocoa flavor with a silky ganache center — the ultimate treat for chocolate lovers and holiday cookie platters!
Equipment
- Stand Mixer or Hand Mixer
- Mixing bowls
- 1/4 teaspoon measuring spoon (for indents)
- Baking Sheets
- Parchment paper
- Wire Cooling Rack
- Heatproof bowl
- Small saucepan or microwave-safe bowl
Ingredients
- Cookie Dough
- 1 1/2 cups all-purpose flour, spooned and leveled (188g)
- 1/2 cup Dutch process cocoa powder (40g)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup unsalted butter, softened (168g)
- 3/4 cup light brown sugar, packed (165g)
- 1/4 cup granulated sugar (50g)
- 2 large egg yolks, room temperature
- 1 1/2 tsp vanilla bean paste or extract
- Chocolate Ganache
- 1 cup semi-sweet chocolate chips (200g)
- 1/2 cup heavy whipping cream (120ml)
- nonpareils or sprinkles, for decoration (optional)
Instructions
- Whisk flour, cocoa powder, salt, and baking powder in a medium bowl until combined. Set aside.
- In a large bowl or stand mixer, beat butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy. Scrape down sides as needed.
- Add egg yolks and vanilla; beat 1–2 minutes until pale and creamy.
- Add flour mixture to wet ingredients. Mix on low just until no dry streaks remain. Dough will be thick and slightly sticky.
- Roll 1 tbsp portions (about 19g each) into balls. Place on parchment-lined baking sheets. Press a 1/4 teaspoon measuring spoon into the center of each ball to create a deep indent.
- Refrigerate shaped dough for at least 1 hour (or up to 24 hours) to prevent spreading.
- Preheat oven to 350°F. Bake 9–11 minutes until edges are set but centers look soft. Repress indents immediately after baking if puffed. Cool 5 minutes on pan, then transfer to rack.
- Heat cream until just boiling, pour over chocolate chips, and let sit 1 minute. Stir until smooth and glossy. Cool 5–10 minutes until thickened slightly.
- Spoon or pipe ganache into cooled cookie indents, about 1 tsp each. Top with sprinkles if desired. Chill 10–15 minutes to set.
Notes
These bakery-style thumbprint cookies feature Dutch process cocoa for bold chocolate flavor and a luscious ganache center. Soft and chewy with glossy chocolate filling, they’re elegant yet easy — perfect for Christmas gifting or anytime indulgence.