Introduction

These Chocolate Thumbprint Cookies are rich, fudgy, and filled with a creamy chocolate ganache. Their delicate cocoa flavor combined with a luscious center makes them perfect for any chocolate lover’s treat. Plus, they’re fun to make and perfect for sharing.

A white round cutting board filled with two layers of shiny dark chocolate cookies arranged closely on top of a wooden table with a red ribbon detail. Each cookie has a smooth, glossy surface with small red, white, and green sprinkles scattered in the middle. One cookie is held by a woman's hand at the top left of the board. Near the cutting board are small silver and red Christmas decorations and green small cone-shaped trees with silver glitter. The background is a white marbled texture. 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 together the softened butter, brown sugar, and granulated sugar using 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 and fluffy, about 1-2 minutes.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6: Scoop the dough into 34 portions, roughly 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 for the filling.
Step 8: Chill the dough balls for at least one hour. You can keep them all together on one baking sheet during chilling and separate them before baking.
Step 9: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls about 1 1/2 inches apart on the baking sheets.
Step 10: Bake for 9-11 minutes, aiming for about 10 minutes. Remove from oven and gently press the centers again with a 1/4 teaspoon if the indents have puffed up during baking.
Step 11: While the cookies are still warm, go around each one in a circular motion with a cookie or biscuit cutter to perfect the shape and size.
Step 12: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 13: For the ganache, place the chocolate chips in a small bowl. Heat the heavy cream until just about to boil, then pour it over the chocolate chips. Let sit for 1 minute.
Step 14: Stir the cream and chocolate together until smooth and glossy.
Step 15: Fill each cookie indent with about 1 teaspoon of the ganache, adding more if it fits.
Step 16: Optionally, sprinkle nonpareils or other sprinkles on top of the ganache before chilling.
Step 17: Chill the filled cookies in the refrigerator for 10-15 minutes until the ganache sets.

Tips & Variations

Use Dutch-process cocoa for a smoother, less acidic chocolate flavor.
Chilling the dough is crucial for maintaining the cookie shape during baking and making the indents easy to form.
Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your taste preference.
Try adding a pinch of espresso powder to the dough for a subtle mocha flavor boost.
If you prefer, you can pipe the ganache into the cookies using a piping bag for a cleaner look.

Storage

Store the cookies in an airtight container in the refrigerator for up to three days. For the best texture, allow them to come to room temperature before serving. The ganache will firm up nicely when chilled but softens when served at room temperature. You can also freeze the cookies before filling with ganache to bake later; just thaw and fill when ready.

How to Serve

A stack of five dark chocolate cookies stands tall on a white marbled surface with a blurred background of small Christmas trees and red ornaments. The top cookie has a bite taken out, revealing a soft, rich, and moist texture inside. On top of the bitten cookie are small colorful round sprinkles in red, green, and white. The cookies have a slightly rough surface with fine cracks, showing their dense and chewy nature. A red ribbon curls around the base of the cookie stack. 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, you can use regular cocoa powder, but it will result in a slightly more acidic and less smooth flavor. Adjust the sugar slightly if needed to balance the taste.

Do I have to use egg yolks; can I substitute whole eggs or egg replacers?

Egg yolks provide richness and a tender crumb in this recipe. Using whole eggs may change the texture and moisture content. Egg replacers are not recommended as they can affect the delicate crumb and flavor.