Chocolate Thumbprint Cookies

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Get ready to satisfy your chocolate cravings with these amazing Chocolate Thumbprint Cookies! These cookies are incredibly chocolatey, with a rich cocoa powder base and a luscious chocolate ganache center. Here’s why you’ll fall in love with them:

They’re packed with chocolate goodness: Made with Dutch process cocoa powder, these cookies boast an intense dark chocolate flavor. Plus, they’re filled with a thick chocolate ganache that adds an extra layer of indulgence.

They’re delightfully chewy: Bite into these cookies and experience pure bliss! With their chewy texture, each mouthful is a heavenly delight that melts in your mouth.

They’re a breeze to make: With just a few simple ingredients and easy steps, these cookies come together effortlessly. After a quick chill in the fridge, they bake in just 10 minutes, ready to be filled with the decadent chocolate ganache.

Now, let’s gather our ingredients:

Chocolate Thumbprint Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Course Dessert
Servings 34 cookies


**For the Chocolate Thumbprint Cookies:**

  • 1 ½ cups 188 g all-purpose flour, spooned and leveled
  • ½ cup 40 g Dutch process cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup 168 g unsalted butter, softened
  • ¾ cup 165 g packed light brown sugar
  • ¼ cup 50 g granulated white sugar
  • 2 egg yolks at room temperature
  • 1 ½ teaspoon vanilla extract

**For the Chocolate Ganache:**

  • 1 cup 200 g semi-sweet chocolate chips
  • ½ cup 120 ml heavy whipping cream
  • Sprinkles for topping optional


  • Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
  • In a large bowl, cream together the butter, brown sugar, and white sugar until fluffy. Add the egg yolks and vanilla, mixing until pale and fluffy.
  • Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  • Scoop the dough into 34 portions and roll them into balls. Make an indent in each ball using a ¼ teaspoon.
  • Chill the dough balls in the fridge for at least one hour.
  • Bake the chilled dough balls for 9-11 minutes, then reshape the indents with a cookie cutter while they’re still warm.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

**For the Chocolate Ganache:**

  • Place the chocolate chips in a small bowl.
  • Heat the heavy cream until almost boiling, then pour it over the chocolate chips. Let it sit for 1 minute.
  • Stir until the chocolate is completely melted and smooth.

**Assembling the Cookies:**

  • Fill each cookie well with about 1 teaspoon of ganache, then sprinkle with optional sprinkles.
  • Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.
  • Store any leftovers in an airtight container for up to three days.
  • Now, grab a glass of milk and enjoy these decadent Chocolate Thumbprint Cookies!

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