Introduction

Chocolate Thumbprint Cookies are rich, fudgy treats with a silky chocolate ganache filling. These delightful cookies combine a tender cocoa dough with a luscious center, perfect for any chocolate lover’s craving.

A stack of five dark chocolate cookies sits on a round white wooden board with a red ribbon curling in the front. The top cookie is bitten, revealing a soft, moist inside and is coated with a glossy layer of dark chocolate. Small red, white, and green round sprinkles decorate the top chocolate layer, with a few falling between the cookies. The background shows blurred green pine branches and shiny red Christmas ornaments. 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, brown sugar, and granulated sugar with an electric mixer for about two minutes until smooth.
Step 4: Add the egg yolks and vanilla to the butter mixture and beat until pale and fluffy, about 1-2 minutes.
Step 5: Gradually mix in the dry ingredients just until combined.
Step 6: Scoop the dough into 34 portions (about 1 tablespoon each) and roll into balls. Transfer the balls to 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 indented dough balls for at least one hour. You can chill all dough together and separate onto baking sheets before baking.
Step 9: Preheat the oven to 350°F (175°C). Arrange the dough balls about 1 1/2 inches apart on the baking sheets.
Step 10: Bake for 9-11 minutes, ideally 10, until set but still soft in the center.
Step 11: Immediately after baking, gently press the centers again with a 1/4 teaspoon to deepen the indent. Use a circular cookie cutter to gently reshape the cookies while warm, returning them to their original size.
Step 12: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 13: For the ganache, place the chocolate chips in a small bowl.
Step 14: Heat the heavy cream until just about boiling, either in the microwave or on the stove.
Step 15: Pour the hot cream over the chocolate chips and let sit for 1 minute.
Step 16: Stir until smooth and combined.
Step 17: Spoon about 1 teaspoon of ganache into each cookie indent, filling more if possible.
Step 18: Optionally, sprinkle nonpareils or sprinkles over the ganache.
Step 19: Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set before serving.

Tips & Variations

Use Dutch-process cocoa for a richer, deeper chocolate flavor.
For a twist, try filling the centers with flavored ganache like mint or orange.
Chilling the dough helps maintain the cookie shape and makes pressing the thumbprint easier.
Nonpareils add a fun texture and festive look but can be omitted for a classic presentation.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to three days. Before serving, bring them to room temperature or enjoy them chilled. The ganache may firm up in the fridge but softens nicely at room temperature.

How to Serve

The image shows a white round wooden board filled with dark chocolate thumbprint cookies arranged close together. Each cookie has a smooth, shiny, dark chocolate center topped with small red, white, and green round sprinkles. In the middle near the top edge of the board, there is a small white bowl filled with more red, white, and green sprinkles. To the top left, there is a white plate with more cookies. The board and plate rest on a wooden surface, decorated with a red ribbon on the left and two small sparkling green trees with red ornaments on the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze baked and cooled cookies without ganache in an airtight container for up to 2 months. Add the ganache after thawing and chilling before serving.

What can I use instead of egg yolks?

Egg yolks add richness and help bind the dough. For egg-free alternatives, try using a commercial egg replacer or mashed avocado, though texture and flavor will vary slightly.