Description

Chocolate Thumbprint Cookies are soft, rich cocoa cookies filled with silky chocolate ganache and topped with optional sprinkles. Perfect for holidays or everyday treats.

Ingredients

Scale

1 ½ cups (188 g) all-purpose flour

½ cup (40 g) Dutch-process cocoa powder

½ tsp salt

½ tsp baking powder

¾ cup (168 g) unsalted butter, softened

¾ cup (165 g) light brown sugar, packed

¼ cup (50 g) granulated white sugar

2 egg yolks, at room temperature

1 ½ tsp vanilla bean paste or extract

1 cup (200 g) semi-sweet chocolate chips

½ cup (120 ml) heavy whipping cream

Optional: nonpareils or sprinkles for garnish

Cook Mode Prevent your screen from going dark

Instructions

Pre‑line two baking sheets with parchment paper and set aside.
Combine the flour, cocoa powder, salt, and baking powder in a medium bowl and whisk until well mixed.
In a large bowl, add the softened butter, light brown sugar and granulated sugar. Use an electric mixer to cream them together for 2 minutes until light and fluffy.
Add the egg yolks and vanilla to the butter‑sugar mixture. Mix for 1‑2 minutes until the mixture is pale in color and fluffy.
Gradually add the dry ingredients into the wet mixture and mix just until combined — avoid over‑mixing.
Scoop the dough into 34 portions (about 1 tablespoon per portion). Roll each into a ball and transfer to the prepared baking sheets.
Use a ¼ teaspoon (or the back of a small measuring spoon) to press down and create an indent in each dough ball. Then chill the prepared indented dough balls for at least one hour. (You may chill on one sheet and then separate to two sheets when ready to bake.)
Bake: Preheat the oven to 350 °F (about 177 °C). Arrange the chilled dough approximately 1½ inches apart on the baking sheets. Bake for 9–11 minutes (around 10 mins is ideal).
When the cookies are done baking, while still hot, gently press the centers again with the ¼ tsp (since the indent may have slightly flattened). If needed, run the edge of a circular cookie cutter or biscuit cutter around each cookie to help restore a neat circular shape and size. Then let the cookies cool on the baking sheet for 5 minutes, and transfer to a wire rack to cool completely.
For the ganache: Place the chocolate chips in a small bowl. Heat the heavy cream (microwave or stove) until just about boiling. Pour the warm cream over the chocolate chips and let sit for 1 minute. Stir until smooth and combined.
Assemble: Fill each cookie’s indent with about 1 teaspoon of ganache (or more if it fits). Sprinkle non‑pareils or sprinkles on top if using. Chill the filled cookies in the fridge for 10–15 minutes so the ganache sets.
Keep any leftover cookies in an airtight container at room temperature for up to three days.

Notes

Chill dough before baking to keep the cookies from spreading.

Re-press the indent after baking for perfect wells.

Store in airtight container for 2–3 days or freeze without ganache.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 8g
Carbohydrates: 13g
Protein: 1.5g