Introduction

These Chocolate Thumbprint Cookies combine a rich cocoa dough with a smooth chocolate ganache center for a delightful treat. Perfect for chocolate lovers, they are both soft and fudgy with a touch of elegance from the ganache filling.

A stack of five dark chocolate cookies is shown, with the top cookie having a bite taken out of it, revealing a smooth, glossy dark chocolate ganache center. The ganache is topped with small round sprinkles in green, white, red, and orange colors. The cookies have a rough, slightly cracked texture on the outside. The stack sits on a white wooden surface with a red velvet ribbon curling around it. In the background, blurred Christmas decorations with red ornaments and green, white-speckled pine needles add a festive feel. 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: Preheat your oven to 350°F (175°C). 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, light brown sugar, and granulated sugar with an electric mixer for about two minutes until smooth and fluffy.
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; avoid overmixing.
Step 6: Scoop the dough into 34 portions (about 1 tablespoon each), rolling each into a ball. Place the balls on the prepared baking sheets.
Step 7: Using a 1/4 tsp, gently press down on each ball to create an indent for the filling.
Step 8: Chill the dough balls with indents for at least one hour. You can chill all dough together on one sheet and separate for baking later.
Step 9: Arrange chilled dough balls about 1 1/2 inches apart on the baking sheets and bake for 9-11 minutes; 10 minutes is ideal.
Step 10: While cookies are still warm, gently press the centers again with a 1/4 tsp to restore the indent, and run a circular cookie cutter around the edges to shape them evenly.
Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 12: To make the ganache, place chocolate chips in a small bowl. Heat the heavy cream until just about boiling, then pour over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy.
Step 13: Spoon about 1 teaspoon of ganache into each cookie indent, adding more if it fits.
Step 14: Sprinkle nonpareils or other decorations on top if desired.
Step 15: Chill the filled cookies in the refrigerator for 10-15 minutes to set the ganache.

Tips & Variations

Use Dutch-process cocoa for a richer, smoother chocolate flavor.
For extra texture, add chopped nuts to the dough or sprinkle on top of the ganache before setting.
Vanilla bean paste adds depth over imitation vanilla extract, but both work well.
You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.

Storage

Store these cookies in an airtight container in the refrigerator for up to three days to keep the ganache fresh. Before serving, allow them to come to room temperature for the best texture. Reheating is not necessary.

How to Serve

A stack of five dark chocolate cookies sits on a white marbled surface, each cookie thick and rounded with a dense, slightly crumbly texture. The top cookie is bitten into, revealing a glossy, dark melted chocolate filling in its center, topped with small round sprinkles in white, green, and red colors. Around the cookies, red Christmas ornaments and a red ribbon add festive touches, with a blurred green pine background hinting at holiday decor. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 24 hours before baking. This helps enhance the flavor and makes shaping easier.

What if I don’t have a cookie cutter to reshape the cookies?

If you don’t have a cookie cutter, gently pressing down with a spoon or your fingers while the cookies are warm will work fine to restore the indent and shape.