Introduction

Chocolate Thumbprint Cookies combine a rich cocoa flavor with a smooth, luscious chocolate ganache center. These bite-sized treats are perfect for any chocolate lover looking to impress with a homemade classic.

A stack of five dark chocolate cookies rests on a white marbled surface, each cookie thick and dense in texture. The top cookie is broken in half, showing a rich, fudgy inside and a glossy layer of dark chocolate ganache on top. Small red, green, and white round sprinkles are scattered on the ganache and some lie between the cookies. In the blurred background, festive red ornaments and green pine branches add a holiday feel, with a bright red ribbon curling in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) cocoa powder (Dutch process)
1/2 tsp salt
1/2 tsp baking powder
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 1/2 tsp vanilla bean paste or extract
1 cup (200 g) semi-sweet chocolate chips
1/2 cup (120 ml) heavy whipping cream
Nonpareils for sprinkling on top (optional)

Instructions

Step 1: Line two baking sheets with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
Step 3: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar together with an electric mixer for about two minutes until light and fluffy.
Step 4: Add the egg yolks and vanilla to the butter and sugar mixture. Mix until pale in color and fluffy, about 1–2 minutes.
Step 5: Gradually add the dry ingredients to the wet mixture and stir just until combined.
Step 6: Scoop the dough into 34 portions (about 1 tablespoon each) and roll into balls. Place them on the prepared baking sheets.
Step 7: Using a 1/4 teaspoon, press down on each dough ball to create an indent. Chill the dough balls for at least one hour in the refrigerator.
Step 8: Preheat the oven to 350°F (175°C). Arrange chilled dough balls about 1 1/2 inches apart on the baking sheets.
Step 9: Bake for 9–11 minutes, aiming for 10 minutes for ideal texture.
Step 10: While still warm, press down centers again with a 1/4 teaspoon to reform the indents. For a perfect circular shape, gently run a circular cookie cutter around each cookie. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 11: To make the ganache, place the chocolate chips in a small bowl. Heat the heavy cream until just about boiling, then pour over the chocolate chips. Let sit for 1 minute, then stir to combine until smooth.
Step 12: Fill each cookie’s indent with about 1 teaspoon of ganache. Add sprinkles on top if desired.
Step 13: Chill the cookies in the refrigerator for 10–15 minutes to allow the ganache to set.

Tips & Variations

For a softer cookie, reduce the baking time by a minute or two. For a richer flavor, use dark chocolate chips in the ganache.
Adding a pinch of espresso powder to the dry ingredients boosts the chocolate flavor without making the cookies taste like coffee.
Try filling the indents with peanut butter or caramel for a twist on the classic.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to three days. Before serving, let them come to room temperature for the best texture. Ganache-filled cookies can also be frozen for up to one month; thaw in the refrigerator before enjoying.

How to Serve

The image shows a group of dark brown thumbprint cookies arranged on a white wooden paddle board placed on a white marbled surface. Each cookie has a glossy dark chocolate filling in the center, topped with small round sprinkles in red, green, white, and some light blue colors. There is a smaller white plate with a couple of cookies and a scalloped white bowl filled with more colorful sprinkles nearby. A red ribbon and a small Christmas ornament add a festive touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, but Dutch process cocoa has a smoother, less acidic flavor that pairs better with baking powder. If you use regular cocoa, consider adding a bit of baking soda to balance acidity.

Why do the cookie centers lose their indent after baking?

The dough expands during baking, which can fill in the thumbprint. Pressing down again while the cookies are warm helps restore the indent for filling.