Introduction

Chocolate Thumbprint Cookies are rich, fudgy treats with a soft cocoa base and a luscious chocolate ganache center. Perfect for chocolate lovers, these cookies combine a tender crumb with a creamy, melt-in-your-mouth filling.

A white round wooden board holds two layers of dark chocolate cookies arranged closely together, each cookie having a smooth, shiny pool of dark chocolate in the center topped with small red, white, and green round sprinkles. At the top of the board, there is a small white bowl filled with the same colored round sprinkles. To the left, another small white plate holds more chocolate cookies with the same topping. The scene is set on a white marbled texture with decorative tiny Christmas trees and small red Christmas ornaments nearby, along with a red ribbon curling around the edge. 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: Line two baking sheets with parchment paper and set aside.
Step 2: In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
Step 3: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer for about two minutes.
Step 4: Add egg yolks and vanilla to the butter mixture. Beat until pale and fluffy, about 1-2 minutes.
Step 5: Gradually mix in the dry ingredients until just combined.
Step 6: Scoop the dough into 34 portions (about 1 tablespoon each) and roll into balls.
Step 7: Place the dough balls on the prepared baking sheets. Use a 1/4 teaspoon to press down, making an indent in each ball.
Step 8: Chill the dough balls for at least one hour. They can be chilled together and separated onto multiple sheets before baking.
Step 9: Preheat the oven to 350°F (175°C).
Step 10: Arrange the chilled dough about 1 1/2 inches apart on baking sheets.
Step 11: Bake for 9-11 minutes, aiming for 10 minutes for perfect texture.
Step 12: While still warm, gently press the centers with a 1/4 teaspoon to restore indents. Optionally, use a circular cutter to reshape and reduce cookie size.
Step 13: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 14: For the ganache, place chocolate chips in a small bowl.
Step 15: Heat heavy cream until just about boiling, then pour over chocolate chips. Let sit for 1 minute.
Step 16: Stir gently until smooth and glossy.
Step 17: Spoon about 1 teaspoon of ganache into each cookie indent, adding more if needed.
Step 18: Sprinkle nonpareils over the ganache if desired.
Step 19: Chill cookies in the fridge for 10-15 minutes to let the ganache set.

Tips & Variations

For a richer flavor, try using dark cocoa powder instead of Dutch process.
Substitute semi-sweet chocolate chips with milk or dark chocolate according to preference.
Keep dough chilled well to maintain the cookie shape during baking.
Try adding a pinch of instant espresso powder to the dough to enhance the chocolate taste.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to three days. Allow them to come to room temperature before serving or enjoy chilled. Ganache may firm up when cold, so you can warm cookies briefly in the microwave for a softer ganache.

How to Serve

A stack of five dark chocolate cookies is shown, each cookie thick and slightly rounded with a soft texture. The top cookie is broken in half, revealing a rich, glossy chocolate layer on its surface, decorated with small round sprinkles in green, red, white, and orange colors. The middle cookies are plain, showing a matte, dense dark brown texture. The stack is placed on a white marbled surface, with blurred red Christmas ornaments and green pine tree branches in the background, and a red ribbon curling at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

The recipe calls for egg yolks to keep the cookies tender and rich. Using whole eggs may change the texture and make the cookies less soft.

Can I make the dough ahead of time?

Yes, you can prepare the dough and chill it for up to 24 hours before baking. Make sure to cover the dough well to prevent drying out.