Introduction

These Chocolate Thumbprint Cookies are rich, fudgy, and filled with a smooth chocolate ganache center. They offer a delightful balance of tender cocoa cookies and creamy chocolate, making them perfect for any chocolate lover’s cookie jar.

A stack of five dark chocolate cookies is shown on a white marbled surface, with the top cookie partially bitten, revealing a smooth, shiny, dark chocolate layer inside. The chocolate topping is decorated with small round sprinkles in red, green, and white. Near the stack on the left, there is a red velvet ribbon curling across the surface. In the background, slightly blurred, are Christmas decorations including bright red baubles and a dark green pine branch with white snowy tips. The texture of the cookies is slightly crumbly and rich, contrasting with the glossy chocolate topping. 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) Dutch process cocoa powder
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. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
Step 2: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar using an electric mixer for about two minutes until fluffy.
Step 3: Add the egg yolks and vanilla bean paste (or extract) to the butter mixture and beat until pale and fluffy, about 1-2 minutes.
Step 4: Gradually mix in the dry ingredients just until combined, taking care not to overmix.
Step 5: Scoop the dough into 34 portions, approximately 1 tablespoon each, and roll into balls. Place the dough balls on the prepared baking sheets.
Step 6: Using a 1/4 teaspoon, press down on each dough ball to create an indent. Chill the dough for at least one hour. You can chill all dough together on one sheet and transfer to multiple sheets before baking.
Step 7: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls about 1 1/2 inches apart on baking sheets.
Step 8: Bake for 9-11 minutes, ideally about 10 minutes. When done, lightly press the centers again with a 1/4 teaspoon to restore the indents.
Step 9: While cookies are still warm, use a circular cookie cutter or biscuit cutter to gently go around each cookie, giving them a perfect round shape and restoring size if they expanded during baking.
Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 11: For the ganache, place the chocolate chips in a small bowl. Heat the heavy cream until nearly boiling, then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth.
Step 12: Fill each cookie indent with about 1 teaspoon of the chocolate ganache. Sprinkle with nonpareils if desired.
Step 13: Chill cookies in the refrigerator for 10-15 minutes to allow the ganache to set.

Tips & Variations

Chilling the dough thoroughly helps the cookies keep their shape and makes them easier to handle when pressing indents.
For a different filling, try raspberry jam or salted caramel instead of chocolate ganache.
Use high-quality cocoa powder and chocolate for the best rich chocolate flavor.
If you don’t have vanilla bean paste, pure vanilla extract works just as well.

Storage

Store leftover cookies in an airtight container at room temperature for up to three days. If you’ve filled them with ganache, refrigeration is recommended. Reheat slightly before serving if you prefer a softer ganache filling.

How to Serve

A group of dark chocolate thumbprint cookies is arranged on a white round wooden board with a handle. Each cookie has two layers: a round dark brown base with a smooth, glossy black chocolate center that has tiny red, green, and white round sprinkles scattered on top. At the center top of the board is a small scalloped metal bowl filled with the same colored sprinkles. In the top left corner, part of a white plate holds more cookies with the same design. Around the board are Christmas ornaments and a small green tree, all on a white marbled texture background. 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 at room temperature and add ganache before serving.

What if I don’t have Dutch process cocoa?

You can substitute natural cocoa powder, but the flavor will be slightly different. Dutch process cocoa is less acidic and gives a smoother chocolate taste.