Chocolate Thumbprint Cookies Recipe

Introduction

Chocolate Thumbprint Cookies are a delightful treat combining rich cocoa dough with a luscious chocolate ganache center. These bite-sized cookies are perfect for chocolate lovers looking for an elegant yet easy dessert.

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

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined.
3. Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and light in color.
4. Step 4: Add the egg yolks and vanilla bean paste to the butter mixture and mix until smooth.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
6. Step 6: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Step 7: Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
8. Step 8: Bake for 12-14 minutes, until the cookies are set but still soft. Remove from oven and let cool slightly on the baking sheet.
9. Step 9: While the cookies cool, prepare the chocolate ganache: heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
10. Step 10: Spoon the ganache into the thumbprint indentations in each cookie. If desired, sprinkle with nonpareils immediately after adding ganache.
11. Step 11: Allow the ganache to set at room temperature for about 30 minutes before serving.

Tips & Variations

• For a richer flavor, use high-quality Dutch-processed cocoa powder and semi-sweet chocolate chips.
• If you don’t have vanilla bean paste, pure vanilla extract works just as well.
• Try adding a sprinkle of sea salt on top of the ganache for a delightful sweet-salty contrast.
• You can substitute heavy cream with full-fat coconut milk for a dairy-free ganache option.
• For a festive touch, decorate the ganache with crushed nuts or colorful sprinkles instead of nonpareils.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the ganache fresh, if storing longer, refrigerate and bring to room temperature before serving. You can also freeze the baked cookies without ganache for up to 3 months; add the ganache after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, regular cocoa powder can be used, but it may result in a slightly different texture and a sharper chocolate flavor compared to Dutch process, which is smoother and less acidic.

What if I only have whole eggs, can I use them?

This recipe calls for egg yolks only to add richness and tenderness. Using whole eggs may change the texture and firmness of the cookies, so it’s best to stick to the yolks if possible.

Chocolate Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.7 from 51 reviews

These Chocolate Thumbprint Cookies are rich, buttery, and delightfully chocolaty with a luscious ganache center. Soft yet sturdy, they combine a cocoa-flavored cookie base with a smooth semi-sweet chocolate filling, making them a perfect treat for chocolate lovers. The optional nonpareil topping adds a festive touch and a slight crunch.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 50 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch process cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder

Wet Ingredients

• 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

Chocolate Ganache

• 1 cup (200 g) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy whipping cream

Optional Topping

• Nonpareils for sprinkling on top

Instructions

1. Preheat the oven and prepare baking sheets: Set your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, Dutch cocoa powder, salt, and baking powder. This combination creates the chocolate cookie base with the right texture.
3. Cream butter and sugars: Using a stand mixer or hand mixer, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy. This step incorporates air for a tender cookie.
4. Add egg yolks and vanilla: Beat in the two room-temperature egg yolks and vanilla bean paste (or extract) until fully combined, creating a rich and flavorful dough.
5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet butter mixture on low speed, mixing until just combined. Avoid overmixing to keep the cookies tender.
6. Shape the cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them spaced evenly on the prepared baking sheets. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each ball to create the thumbprint.
7. Bake the cookies: Bake in the preheated oven for 12-14 minutes, until the cookie edges are set but the centers remain soft. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Make the ganache filling: While the cookies cool, heat heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
9. Fill the thumbprints: Spoon or pipe the warm ganache into the indentations of each cooled cookie. If desired, sprinkle nonpareils on top for decoration before the ganache sets.
10. Set the ganache: Allow the cookies to sit at room temperature or chill briefly in the refrigerator until the ganache firms up, about 20 minutes. This final step ensures the filling sets nicely without melting.

Notes

• Make sure the butter is softened but not melted for proper creaming.
• Spoon and level the flour to avoid dense cookies.
• Room temperature egg yolks incorporate more evenly into the dough.
• If you don’t have vanilla bean paste, pure vanilla extract works fine.
• These cookies keep well stored in an airtight container for up to 5 days.
• For a dairy-free version, substitute vegan butter and coconut cream for the ganache.

Keywords: chocolate thumbprint cookies, chocolate cookies, thumbprint cookies, chocolate ganache cookies, cocoa cookies, homemade chocolate cookies