If chocolate desserts are your love language, these chocolate thumbprint cookies are about to become a favorite. They're rich, tender cocoa cookies rolled in sugar, baked until just set, and filled with silky chocolate ganache that melts into every bite.
Ingredients you will need
Butter: Unsalted butter gives you full control over the saltiness of the dough.
Powdered sugar: This keeps the cookies soft and delicate rather than crisp.
Vanilla extract: Just enough to round out the chocolate flavor without overpowering it.
Egg yolk: Adds richness and helps bind the dough without making it tough.
Flour: Use all-purpose flour to make this chocolate thumbprint cookie recipe.
Cocoa powder: Use unsweetened Dutch processed cocoa powder for a deep chocolate flavor.
Salt: A small amount balances the sweetness and enhances the cocoa.
Granulated sugar: Used for rolling, it adds a subtle crunch to the outside.
Chocolate: Semi-sweet chocolate creates a smooth, not-too-sweet Chocolate ganache filling.
Heavy cream: Essential for a rich, creamy ganache.
Looking for more chocolate desserts? I've got you covered! Try this Chocolate mousse cake, this Chocolate roll or make these easy-to-make Chocolate crinkle cookies.
Cooking tips
Don't overmix the dough: Once the dry ingredients are added, mix just until combined to keep the cookies tender.
Press gently: When making the thumbprints, apply light pressure. You want a deep enough well for the ganache, but the base should stay thick.
Re-press after baking: The centers will puff up in the oven, which is normal. Press them again while the cookies are hot to create perfect wells for the ganache.
How to make chocolate thumbprint cookies
Prepare the dough: Cream together the butter, powdered sugar, and vanilla until smooth. Add the egg yolk and mix until fully incorporated, then stir in the flour, cocoa powder, and salt until a soft dough forms.
Shape the cookies: Scoop the dough into even portions, roll each one in granulated sugar, and place them on a lined baking sheet. Gently flatten the tops and press a small indentation into the center of each cookie.
Bake and reshape: Bake until the cookies have puffed and spread slightly. While still hot, gently press the centers again to redefine the thumbprints, then transfer the cookies to a cooling rack.
Make the ganache: Heat the heavy cream until it just begins to bubble, then pour it over the chocolate and whisk until smooth and glossy.
Fill the cookies: While the ganache is still warm, pipe or spoon it into the centers of the cooled cookies. If desired, sprinkle with flaky sea salt, crushed nuts, or freeze-dried raspberries before the ganache sets.
Storing and freezing tips
Once set, store the chocolate thumbprint cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring them back to room temperature before serving for the best texture.
The cookies can be frozen for up to 2 months. Let them thaw overnight in the fridge and then bring to room temperature before serving!
Recipe card
Chocolate Thumbprint Cookies
Equipment
- Digital kitchen scale
- 2 Mixing bowl
- Rubber spatula or a hand mixer
- Parchment paper
- Whisk
Ingredients
- 120 g unsalted butter
- 45 g powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 125 g all-purpose flour
- 15 g unsweetened cocoa powder
- ½ teaspoon salt
- Granulated sugar for rolling
For the filling
- 80 g semi-sweet chocolate
- 40 g heavy cream
Instructions
- Preheat the oven to 330F (165C) and line two baking sheets with parchment paper.
- In a bowl, combine the butter, powdered sugar, and vanilla extract. Using a rubber spatula, mix until the mixture is smooth and paste-like. A hand mixer can also be used to cream everything together.
- Add the egg yolk and mix until fully incorporated.
- Sift in the flour, cocoa powder, and salt, then mix until a dough forms.
- Using a 1 tablespoon cookie scoop, form 20 dough balls, about 15g each. Roll each ball in granulated sugar and place them on the prepared baking sheets.
- Gently press each ball to slightly flatten the top. Do not use too much force. Using the back of a ¼ teaspoon measuring spoon or your thumb, make an indentation in the center of each cookie. Be careful not to press too deeply, the cookies should have a thick base.
- Bake for about 13 minutes, or until the cookies have spread and puffed up. The indentations will also puff up, so they will need to be pressed again. While the cookies are still hot, gently press the centers once more using a ½ teaspoon measuring spoon to recreate the wells.
- Transfer the cookies to a cooling rack and let them cool completely.
- Meanwhile, place the chocolate and heavy cream in a heatproof bowl. Microwave until the cream begins to bubble, then whisk until a smooth ganache forms.
- Transfer the ganache immediately to a piping bag and fill each cookie while the ganache is still warm. If desired, sprinkle with flaky sea salt, crushed nuts, or freeze-dried raspberries before the ganache sets.
- Let the cookies sit at room temperature for about 30 minutes until the filling is set, then serve.
Leave a comment