If you’re a chocolate lover like me, you have to make these chocolate thumbprint cookies. I fill rich and buttery chocolate shortbread cookies with thick and creamy chocolate ganache to create these double chocolate treats. They make the perfect addition to any holiday cookie box, but I also just like to make them any day of the week for a chocolatey treat. With only 7 ingredients, they’re quick and easy to make, and they taste gourmet.
Chocolate Thumbprint Cookie Recipe
Calling all chocolate lovers, this great recipe was made for us! These tasty cookies are my richer, chocolatier take on the classic thumbprint cookie and absolutely perfect for the holiday season.
But don’t let that stop you from indulging in this delicious treat all year round! These soft chocolate thumbprint cookies taste great any time of year, and if you’re like me, you can never have too much chocolate!
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How to Store and Reheat
Store leftover chocolate thumbprint cookies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let come to room temperature before enjoying.
Tips for Success
- You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
- Press the thumbprints into the dough while it is at room temperature to prevent the edges from cracking.
- You can make the dough ahead and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Bake directly from the refrigerator or freezer, adding 1-2 minutes to the final bake time.
- If your thumbprint cookies come out flat, chill the next batch for 10-15 minutes before baking to keep them from spreading.
- Use a cookie cutter to go around the cookies in a circular motion right after taking them out of the oven. This will bring the cookies back to their smaller size and give them the perfect circular shape!
- Once baked, the thumbprints can lose some of their depth, so you may need to use a measuring teaspoon to press the indentations back into the dough while it is still hot.
- Cool the cookies to room temperature before filling with the ganache; otherwise, the ganache will melt out.
- The texture of the ganache will change depending on the chocolate. White chocolate ganache will be softer, and dark chocolate will be firmer. I recommend using a high-quality chocolate bar, such as Ghirardelli.
- If your chocolate ganache splits or becomes grainy, you can fix it by placing it in a heat-proof bowl over a pan of simmering water to heat it back up. Stir vigorously until it comes back together. If this doesn’t work, try whisking in a small amount of room-temperature cream until it comes back together.
- If the ganache is too thick to work with, reheat it in the microwave or over a double boiler until soft.
Chocolate Thumbprint Cookies Recipe
Ingredients
For the Cookies
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup powdered sugar
- 1¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tablespoons milk (if needed)
For the Ganache
- 4 ounces chocolate finely chopped (1 bar)
- 2 tablespoons heavy cream
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Instructions
For the Cookies
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar.1 cup unsalted butter, 1 cup powdered sugar
- In a small bowl, mix the flour and cocoa powder together. With the mixer still on low speed, slowly add the dry ingredients to the butter mixture,1¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder
- Scrape down the sides of the bowl and mix just until no large lumps of flour remain. The dough should come together in large crumbles– if it is too dry, add 1 tablespoon of milk and mix to combine. If the dough still doesn’t come together, add the second tablespoon of milk.2 tablespoons milk
- Shape the dough into a disc and wrap it tightly with plastic wrap. Place it in the refrigerator to chill for 15 minutes.
- When the dough is chilled, place it on a lightly floured surface and roll it to ¼-inch thick. Cut out as many 1½-inch round cookies as you can.
- Use your thumb or a spoon to create a small well in the center of each cookie.
- Place the cookies on a parchment-lined baking sheet and put them into the freezer to chill for 15 minutes.
- While the cookies chill, preheat oven to 350°F.
- Bake the chilled cookies for 12-15 minutes, or until the edges are set and the centers are no longer soft. If the wells in the center puff too much while baking, use a spoon to reshape them while the cookies are still warm.
- Allow the cookies to cool completely before adding the ganache.
For the Ganache
- Place the finely chopped chocolate in a small heat-proof bowl.4 ounces chocolate
- Heat the heavy cream (in the microwave or on the stovetop) just until it begins to steam. Add the cream to the chocolate and allow it to sit for 1 minute.2 tablespoons heavy cream
- Stir the ganache until it is smooth and the chocolate has fully melted. Place as much ganache as will fit into the center of each well (about 1 teaspoon).
- (Optional) Add a drizzle of melted chocolate (I’m using dark, but any chocolate will work) and sprinkle with flakey sea salt, if using.
- Allow the ganache to set completely before enjoying (about 10 minutes in the fridge or 30 minutes at room temperature).
Notes
- Nutritional information does not include optional chocolate drizzle and flakey sea salt.
How to Make Chocolate Thumbprint Cookies Step-by-Step
Mix the Dough: Add 1 cup of unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add 1 cup of powdered sugar. In a small bowl, mix 1¾ cups of all-purpose flour and ¼ cup of unsweetened cocoa powder together. With the mixer still on low speed, slowly add the dry ingredients to the butter mixture. Scrape down the sides of the bowl and mix just until no large lumps of flour remain. The dough should come together in large crumbles– if it is too dry, add 1 tablespoon of milk and mix to combine. If the dough still doesn’t come together, add the second tablespoon of milk.
Chill the Dough: Shape the dough into a disc and wrap it tightly with plastic wrap. Place it in the refrigerator to chill for 15 minutes.
Shape the Cookies: When the dough is chilled, place it on a lightly floured surface and roll it to ¼-inch thick. Cut out as many 1½-inch round cookies as you can. Use your thumb or a spoon to create a small well in the center of each cookie. Place the cookies on a parchment-lined baking sheet and put them into the freezer to chill for 15 minutes.
Bake the Cookies: While the cookies chill, preheat your oven to 350°F. Bake the chilled cookies for 12-15 minutes, or until the edges are set and the centers are no longer soft. If the wells in the center puff too much while baking, use a spoon to reshape them while the cookies are still warm. Allow the cookies to cool completely before adding the ganache.
Melt the Chocolate: Place 4 ounces of finely chopped chocolate in a small heat-proof bowl. Heat 2 tablespoons of heavy cream (in the microwave or on the stovetop) just until it begins to steam. Add the cream to the chocolate and allow it to sit for 1 minute.
Fill the Cookies: Stir the ganache until it is smooth and the chocolate has fully melted. Place as much ganache as will fit into the center of each well (about 1 teaspoon).
Decorate the Cookies: Optionally, add a drizzle of melted chocolate (I’m using dark, but any chocolate will work) and sprinkle with flakey sea salt, if using. Allow the ganache to set completely before enjoying (about 10 minutes in the fridge or 30 minutes at room temperature).
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