Go Back
Chocolate thumbprint cookies with chocolate centers, some topped with sprinkles and some topped with crushed candy canes
Print Recipe
1 from 1 vote

Chocolate Thumbprint Cookies

These chocolate thumbprint cookies are a tender, buttery, rich chocolate cookie with a dollop of chocolate ganache in the middle. They're perfect as a Christmas cookie, but equally delicious all year round.
Prep Time30 minutes
Cook Time12 minutes
Freezing2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate Thumbprint Cookies
Servings: 20 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

Cookies

  • 1 cup plus 2 tablespoons all-purpose flour (140 grams)
  • 6 tablespoons cocoa powder (34 grams) I recommend Dutch process
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams) softened, but not starting to melt
  • 1/2 cup brown sugar (105 grams) packed, I used dark but light works too
  • 1/3 cup granulated sugar (67 grams)
  • 1 large egg yolk discard the white
  • 1 teaspoon vanilla extract

Chocolate Ganache Filling

  • 4 ounces dark chocolate (112 grams) 50-60% or semi-sweet chocolate
  • 1/4 cup whipping cream (60 ml) or heavy cream

Instructions

Chocolate Cookies

  • In a medium bowl, sift together the flour, cocoa, baking powder and salt. Then whisk until evenly combined.
  • In a separate large bowl, beat together the butter, brown sugar and granulated sugar until combined and you no longer see pieces of butter.
  • Mix the egg and vanilla into the butter mixture.
  • With the mixer on a low speed, carefully mix the dry ingredients into the butter mixture. The dough should be thick.
  • If the dough feels sticky, cover with plastic and refrigerate for 30 minutes so that it's easier to work with.
  • Scoop the dough into balls with about 1 tablespoon of dough each. Roll into balls. Using your thumb or the back of a small measuring teaspoon, press an indent into the middle of each cookie.
  • Cover the cookie dough balls and freeze for at least 2 hours. Optionally, frozen cookie dough balls can be placed in a freezer bag (once they are firm enough to hold their shape) and frozen for up to 2 months.
  • When ready to bake, preheat the oven to 350F (180C) and line cookie sheets with parchment paper or baking mats. Place the cookies about 1.5 inches (3-4 cm) apart on the lined cookie sheets. Do not thaw the cookies before baking.
  • Bake 1 sheet at a time in the middle of the oven for about 11-14 minutes or until the tops look just set.
  • Take the cookies out of the and cool on the cookie sheets. If they have started to lose the indent, very gently press the back of a measuring teaspoon into the middle of the cookies. This must be done when they are fresh out of the oven.

Chocolate Ganache

  • Finely chop the chocolate and place in a heat proof bowl.
  • Heat the cream until almost boiling. This can be done using 30-second intervals in the microwave, or in a double boiler.
  • Pour the hot cream over the finely chopped chocolate. Let it sit for about 3 minutes, then whisk until smooth.
  • If the chocolate hasn't fully melted, microwave the bowl (chocolate and cream) for 45-seconds on medium power (do not use high power) then whisk until smooth. Repeat the process until smooth. Alternatively, you can place the bowl on the double boiler over low heat (ensure that the bottom of the bowl is not touching the gently simmering water below).
  • Fill the cooled cookies with the chocolate ganache. You can either transfer the ganache to a piping bag with a round nozzle, or transfer to a freezer bag and cut off the bottom corner. You could use a small teaspoon to spoon the ganache into the indent as well - however, I find this to be a bit messier. Optionally, sprinkle the chocolate ganache center with sprinkles or crushed candy canes.

Notes

  1. Cocoa: I recommend using Dutch process for a richer chocolate flavor and darker color. 
  2. Make Ahead Tips: Once cookies dough balls (with the indent) are frozen enough to keep their shape, they can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe. 
  3. Storage: Store cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 20 uniform cookies and all the ganache is used. You may not need all of the ganache

Nutrition

Calories: 148kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 34mg | Potassium: 93mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg