Chocolate Thumbprint Cookies

If you’re looking for a sweet treat that’s as fun to make as it is to eat, look no further than Chocolate Thumbprint Cookies! These delightful little bites are not just cookies; they’re little edible promises of chocolate happiness. Seriously, what’s better than a cookie with a gooey chocolate center? 🙌

Why Make This Recipe

Why should you whip up a batch of these cookies? Let’s break it down:

• Decadent Delight: They’re rich, chocolatey, and totally decadent.
• Fun to Make: You get to make little thumbprints—who doesn’t love that?
• Perfect for Any Occasion: Birthdays, holidays, or just a “hey, I deserve a treat” day.

Trust me, once you pop one of these cookies into your mouth, you’ll be glad you did. Plus, they look pretty impressive, so you can totally fool your friends into thinking you’re a baking wizard! 🧙‍♂️

How to Make Chocolate Thumbprint Cookies

Making these cookies is easier than you might think! Here’s a quick overview:

1. Preheat your oven to 350°F (175°C).
2. Make that cookie dough by mixing the dry and wet ingredients.
3. Form little balls and make thumbprints (hence the name!).
4. Bake until just set.
5. While they cool, make that chocolate ganache for the filling.
6. Fill each cookie and voilà—you’re golden!

It’s a lot like being a mad scientist but with cookies instead of potions. 🍪

Ingredients

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled (see notes)
• 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)

Directions

For the Chocolate Thumbprint Cookies

1. In a mixing bowl, whisk together flour, cocoa powder, salt, and baking powder.
2. In another bowl, cream the softened butter with sugars until light and fluffy.
3. Add the egg yolks and vanilla; beat until combined.
4. Gradually mix in the dry ingredients until the dough forms.

Baking the Cookies

1. Roll the dough into balls (about 1 inch) and place them on a baking sheet.
2. Use your thumb (or the handle of a wooden spoon if you’re fancy) to make a little well in the center of each ball.
3. Bake for about 10-12 minutes, until set but still soft.

For the Chocolate Ganache

1. Heat the heavy whipping cream in a saucepan over low heat until it’s just simmering.
2. Remove from heat and add chocolate chips; stir until smooth and glossy.

Assembling the Cookies

1. Once the cookies have cooled, fill each thumbprint with that luscious ganache.
2. Top with nonpareils for an extra pop of fun (totally optional but why not?).

How to Serve Chocolate Thumbprint Cookies

These cookies are best served slightly warm or at room temperature. They pair perfectly with a glass of milk or even a cozy cup of coffee. Don’t be shy—add a sprinkle of sea salt on top if you’re feeling adventurous. It’s like a hug for your taste buds! 🤗

How to Store Chocolate Thumbprint Cookies

Storing these cookies is a breeze! Keep them in an airtight container at room temperature for up to a week. If you’re feeling super generous and want to save some for later, you can pop them in the freezer! Just layer them with parchment paper to prevent sticking.

Tips to Make Chocolate Thumbprint Cookies

• Room Temp Eggs: Always use room temperature eggs for better mixing.
• Don’t Overbake: Cookies can go from delicious to dry in an instant! Keep an eye on them.
• Experiment with Fillings: Substitute ganache for jam or peanut butter if you’re feeling wild. 🎉

Variation

Feeling a little rebellious? Try adding a pinch of instant coffee granules to the dough for a mocha twist! Or swap the chocolate chips for white chocolate for a totally different vibe. Mix it up and make it yours! 😜

FAQs

Can I use other types of chocolate for the ganache?

Yes! You can definitely experiment with milk or dark chocolate, depending on your preference. Just keep an eye on the ratios!

Can I make the cookie dough ahead of time?

Absolutely! Prepare the dough, wrap it tightly in plastic, and refrigerate for up to 3 days. Just make sure to bring it back to room temperature before baking.

What if I don’t have cocoa powder?

If you’re in a pinch, you can substitute with carob powder, but keep in mind that it will change the flavor. Alternatively, consider using a different thumbprint filling like jam or lemon curd instead of chocolate. No chocolate? No problem!

Chocolate Thumbprint Cookies

Delightful chocolate cookies with gooey chocolate ganache centers, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour, spooned and leveled For accurate measurement, spoon and level.
• 0.5 cups cocoa powder (Dutch process)
• 0.5 tsp salt
• 0.5 tsp baking powder

Wet Ingredients

• 0.75 cups unsalted butter, softened Should be at room temperature.
• 0.75 cups light brown sugar, packed
• 0.25 cups granulated white sugar
• 2 pieces egg yolks, at room temperature Using room temperature eggs enhances mixing.
• 1.5 tsp vanilla bean paste or extract

For the Ganache

• 1 cup semi-sweet chocolate chips
• 0.5 cups heavy whipping cream Heat gently to avoid curdling.

Optional Toppings

• Nonpareils for sprinkling on top Optional for decoration.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, whisk together flour, cocoa powder, salt, and baking powder.
3. In another bowl, cream the softened butter with sugars until light and fluffy.
4. Add the egg yolks and vanilla; beat until combined.
5. Gradually mix in the dry ingredients until the dough forms.

Baking the Cookies

1. Roll the dough into balls (about 1 inch) and place them on a baking sheet.
2. Use your thumb or the handle of a wooden spoon to make a well in the center of each ball.
3. Bake for about 10-12 minutes, until set but still soft.

For the Chocolate Ganache

1. Heat the heavy whipping cream in a saucepan over low heat until just simmering.
2. Remove from heat and add chocolate chips; stir until smooth and glossy.

Assembling the Cookies

1. Once the cookies have cooled, fill each thumbprint with ganache.
2. Top with nonpareils for decoration, if using.

Notes

Serve best slightly warm or at room temperature. Pairs perfectly with milk or coffee. Storage: Keep in an airtight container for up to a week. Freeze if desired, layering with parchment paper.