Chocolate Thumbprint Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Chill Time: 30

Total Time: 1

Servings: cookies

Calories: 202kcal

Author: Becky Hardin - Easy Dessert Recipes

These double chocolate thumbprint cookies are made of crispy and buttery chocolate shortbread and filled with a rich and creamy chocolate ganache. Add a drizzle of melted chocolate and a pinch of flakey salt to finish them off!

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Equipment

Kitchen Scale (optional)
Stand Mixer
Baking Sheet

Ingredients

For the Cookies

1 cup unsalted butter 226 grams, room temperature (2 sticks)
1 cup powdered sugar 113 grams
1¾ cups all-purpose flour 210 grams
¼ cup unsweetened cocoa powder 21 grams
2 tablespoons milk 28 grams (if needed)

For the Ganache

4 ounces chocolate 113 grams, finely chopped (1 bar)
2 tablespoons heavy cream 28 grams

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

You can use salted butter for slightly saltier cookies.
If you don't have powdered sugar, grind granulated sugar in a food processor or blender until fine, then sift before using.
For gluten-free chocolate thumbprint cookies, replace the all-purpose flour with an equal amount of gluten-free 1:1 baking flour.
Use whatever cocoa powder you have on hand, or try something fun like black cocoa powder!
You can use any kind of milk in these cookies, including non-dairy.
For extra crunch, roll the cookies in coarse sugar before baking them.
Use a good quality chocolate bar, such as Ghirardelli, for the ganache. You can use milk, semisweet, dark, or white chocolate.
Feel free to garnish these cookies with chopped nuts or sprinkles!
Measure your flour using the spoon-and-level method to prevent using too much, which could lead to dry, crumbly cookies.
Press the thumbprints into the dough while it is at room temperature to prevent the edges from cracking.
Chill the dough thoroughly before baking so that the cookies hold their 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.
If the ganache is too thick to work with, reheat it in the microwave or over a double boiler until soft.
Nutritional information does not include optional chocolate drizzle and flakey sea salt.

Storage: Store chocolate thumbprint cookies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition