Introduction

These rich Chocolate Thumbprint Cookies are a delightful treat combining a tender cocoa cookie base with a silky chocolate ganache center. Perfect for chocolate lovers, they offer a lovely balance of flavors and textures that make them irresistible for any occasion.

A stack of five dark brown chocolate cookies is shown on a white marbled surface. The top cookie is bitten, revealing a thick layer of glossy, dark chocolate filling inside. Colorful small round sprinkles in red, green, white, and orange decorate the shiny chocolate center. Surrounding the cookies are Christmas decorations, including a blurred silver pine cone and shiny red balls, with a red velvet ribbon partially visible in the foreground. 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 the 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 until evenly combined.
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 fluffy.
Step 4: Add the egg yolks and vanilla extract to the butter mixture. Beat until pale and fluffy, about 1-2 minutes.
Step 5: Gradually mix the dry ingredients into the wet ingredients just until combined.
Step 6: Scoop the dough into 34 portions (approximately 1 tablespoon each) and roll them into balls. Arrange the dough balls on the prepared baking sheets.
Step 7: Using a 1/4 teaspoon measure, press down gently on each dough ball to create an indent for the filling.
Step 8: Chill the indented dough balls in the refrigerator for at least one hour.
Step 9: Bake the cookies for 9-11 minutes, aiming for about 10 minutes. Once baked, gently press the centers again with a 1/4 teaspoon and use a circular cutter while still warm to restore the shape.
Step 10: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11: For the ganache, place the chocolate chips in a small bowl. Heat the heavy cream until just about boiling and pour it over the chocolate. Let it sit for 1 minute, then stir until smooth.
Step 12: Fill each cookie indent with about 1 teaspoon of the chocolate ganache. Sprinkle nonpareils on top if desired.
Step 13: Chill the assembled cookies in the fridge for 10-15 minutes to allow the ganache to set.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or espresso powder to the dry ingredients.
Use flavored extracts like almond or orange in place of vanilla for a twist.
Substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
Chilling the dough is essential to maintain the shape and create perfect thumbprints.

Storage

Store the cookies in an airtight container in the refrigerator for up to three days. Allow them to come to room temperature before serving for the best texture. You can gently rewarm them in the microwave for a few seconds if desired, but avoid overheating to maintain the ganache consistency.

How to Serve

A stack of five dark chocolate cookies sits on a white marbled surface, each cookie thick and soft-looking with a rich, dark brown color. The top cookie is broken in half, revealing a smooth, glossy layer of dark chocolate ganache inside, topped with small round sprinkles in white, green, red, and orange colors. In the background, out of focus, there are red Christmas ornaments and green pine branches, adding a festive touch. A red velvet ribbon loops gently in the foreground, adding warmth and contrast to the scene. 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 the baked cookies without ganache in an airtight container for up to one month. Thaw them at room temperature, then fill with ganache before serving.

What if I don’t have Dutch-process cocoa powder?

You can use natural cocoa powder instead, but the flavor and color may be slightly different. Dutch-process cocoa is less acidic and gives a smoother taste.