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Chocolate Thumbprint Cookies

Delicious Chocolate Thumbprint Cookies with Creamy Ganache

Indulge in Chocolate Thumbprint Cookies that are rich and chewy, filled with creamy ganache—a perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 34 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-purpose flour Provides structure to the cookies.
  • 3/4 cup Dutch process cocoa powder Delivers a deep, rich chocolate flavor.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Baking powder Helps cookies rise.
  • 1 cup Unsalted butter Adds richness and moisture.
  • 1/2 cup Light brown sugar Contributes depth of flavor.
  • 1/2 cup Granulated white sugar Adds sweetness.
  • 2 large Egg yolks Provides richness.
  • 1 teaspoon Vanilla bean paste or extract Adds aromatic sweetness.
For the Ganache
  • 1 cup Semi-sweet chocolate chips For making the ganache.
  • 1/2 cup Heavy whipping cream Creates a smooth ganache.
For Garnish
  • 1 tablespoon Nonpareils (optional) For a festive touch.

Equipment

  • Oven
  • Mixing Bowls
  • baking sheets
  • parchment paper
  • Hand Mixer
  • Saucepan
  • Heatproof bowl
  • wire rack

Method
 

Step‑by‑Step Instructions for Chocolate Thumbprint Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
  3. In a large bowl, beat butter, light brown sugar, and granulated sugar together until light and fluffy.
  4. Add egg yolks and vanilla to the butter mixture, mixing until well combined.
  5. Gradually add dry ingredients to the butter mixture, mixing gently until just combined.
  6. Scoop the dough into approximately 34 portions, rolling each into a ball, and create an indent in the center.
  7. Refrigerate the cookie dough balls for at least 1 hour.
  8. Bake cookies for 9-11 minutes and press down any indents if needed.
  9. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
  10. In a saucepan, heat cream until boiling, then pour over chocolate chips and stir until smooth.
  11. Fill each indent with ganache and chill briefly to set.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Ensure to measure flour accurately and use fresh ingredients for the best results.

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