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–+ servings
Chocolate Thumbprint Cookies

Irresistibly Soft Chocolate Thumbprint Cookies to Delight You

Indulge in these Chocolate Thumbprint Cookies, a delightful treat for chocolate lovers with velvety ganache and rich cocoa flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 34 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups all-purpose flour Spoon and level for accuracy
  • 0.5 cups cocoa powder Dutch process adds rich chocolatey depth
  • 0.5 teaspoons salt Enhances sweetness
  • 0.5 teaspoons baking powder Helps cookies rise
  • 0.75 cups unsalted butter Softened for easy creaming
  • 0.75 cups light brown sugar Packed adds moisture
  • 0.25 cups granulated white sugar Balances the brown sugar
  • 2 large egg yolks Room temperature for emulsification
  • 1.5 teaspoons vanilla bean paste or extract Adds depth and warmth
For the Ganache Filling
  • 1 cup semi-sweet chocolate chips Provides a luscious filling
  • 0.5 cups heavy whipping cream Don't skimp on the cream!
For Optional Topping
  • nonpareils Optional sprinkle for color and texture

Equipment

  • Mixing Bowls
  • electric mixer
  • Measuring Cups
  • measuring spoons
  • Baking sheets
  • Parchment Paper
  • refrigerator
  • wire rack
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Prepare Your Baking Sheets: Line two baking sheets with parchment paper.
  2. Mix the Dry Ingredients: Whisk together the flour, cocoa powder, salt, and baking powder in a medium bowl.
  3. Cream the Butters and Sugars: In a large bowl, cream together the softened butter, brown sugar, and white sugar.
  4. Combine Wet Ingredients: Add egg yolks and vanilla to the butter mixture and mix until incorporated.
  5. Gradually Add Dry Ingredients: Mix in the dry ingredients until just combined.
  6. Shape the Dough Balls: Scoop dough into 34 portions and roll into balls.
  7. Create the Indents: Press down in the center of each dough ball to create an indent.
  8. Chill the Dough: Chill the indented dough balls in the refrigerator for at least one hour.
  9. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit.
  10. Bake the Cookies: Arrange the chilled dough balls and bake for 9-11 minutes.
  11. Re-indent the Cookies: Press down the centers of the cookies again after baking.
  12. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
  13. Make the Ganache: Heat cream and pour over chocolate chips, stir until smooth.
  14. Fill the Cookie Wells: Fill each cookie well with ganache.
  15. Optional Topping: Sprinkle nonpareils on top of the ganache if desired.
  16. Chill to Set: Refrigerate for 10-15 minutes to set the ganache.
  17. Store Leftovers: Store in an airtight container for up to three days.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Chilling the dough is key for maintaining shape; measure flour properly to avoid dry cookies.

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