Introduction

These Chocolate Thumbprint Cookies are rich, fudgy, and filled with a luscious chocolate ganache. Perfect for chocolate lovers, they make a delightful treat for any occasion, combining a tender cookie with a creamy center.

A stack of five thick dark chocolate cookies is placed on a white marbled surface, with the top cookie broken to reveal a moist, rich inside and smooth chocolate frosting on top. The frosting layer is glossy and dark, decorated with small round sprinkles in white, red, and green colors. A red ribbon curves across the bottom left foreground, while blurred holiday decorations with green pine and shiny red ornaments are in the background. The cookies have a dense, slightly rough texture and are evenly stacked, showing a clear contrast between the matte cookie and the shiny frosting. 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 the 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 until light and fluffy.
Step 4: Add the egg yolks and vanilla to the butter and sugar mixture. Mix for 1-2 minutes until pale and fluffy.
Step 5: Gradually add the dry ingredients to the wet mixture. Mix just until combined.
Step 6: Scoop the dough into 34 portions, about 1 tablespoon each, and roll them into balls.
Step 7: Place the dough balls on the prepared baking sheets. Using a 1/4 teaspoon, press down on each ball to create an indent.
Step 8: Chill the indented dough balls for at least one hour. You may chill the dough together on one baking sheet and separate it later for baking.
Step 9: Preheat the oven to 350°F (175°C).
Step 10: Arrange the chilled dough balls about 1 1/2 inches apart on the baking sheets.
Step 11: Bake for 9-11 minutes, aiming for 10 minutes for the best texture.
Step 12: When out of the oven, gently press the centers again with a 1/4 teaspoon to re-form the indent if needed. Use a circular cookie cutter around each while still warm for perfect shape and size.
Step 13: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 14: For the ganache, place the chocolate chips in a small bowl. Heat the heavy cream until just boiling, then pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth.
Step 15: Spoon about 1 teaspoon of ganache into each cookie indent. Add more if the well can hold it.
Step 16: Sprinkle nonpareils over the ganache if desired.
Step 17: Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.

Tips & Variations

For a nuttier touch, add 1/2 cup of finely chopped toasted nuts to the dough.
Use flavored extracts like almond or peppermint instead of vanilla for a different twist.
Replace semi-sweet chocolate chips with dark chocolate for a richer ganache.
Chill the dough overnight to deepen the cookie flavor and make shaping easier.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to three days. Let them come to room temperature before serving for the best texture. Ganache-topped cookies can be gently warmed for a few seconds if desired, but avoid overheating to prevent melting.

How to Serve

A white round wooden board filled with two layers of dark chocolate-covered round cookies topped with red, green, and white sprinkles, all arranged neatly and overlapping slightly. The board sits on a white marbled surface with a red ribbon on the left side and small festive decorations, including a red ball and a small green Christmas tree with snow-like tips, around it. 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, the cookie dough balls can be frozen before baking. Place them on a tray to freeze individually, then store in a freezer-safe bag for up to 3 months. Thaw in the fridge before baking. Finished cookies can also be frozen in an airtight container.

Why did my indentations disappear during baking?

This can happen if the dough is too warm or the indent is not deep enough. Chilling the dough thoroughly before baking helps retain the shape. Also, re-pressing the indent right after baking recovers the shape nicely.