Description
These Chocolate Thumbprint Cookies are soft, chewy, and filled with luscious chocolate ganache. Perfect for holidays or any indulgent moment.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar (plus extra for rolling)
- 1 large egg yolk
- 1 tsp vanilla extract
For ganache filling:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Whisk together flour, cocoa powder, salt, and baking powder.
3. Cream softened butter with brown sugar and granulated sugar until light.
4. Mix in egg yolk and vanilla extract.
5. Gradually add dry ingredients to form a soft dough.
6. Shape tablespoon-sized balls, roll in sugar, place on sheets.
7. Press thumb to form an indent in each ball.
8. Bake 10–12 minutes until set but soft.
9. Cool slightly, transfer to rack.
10. Heat cream, pour over chocolate chips, let sit 2–3 mins, stir.
11. Fill cookie indents with ganache, let set before serving.
Notes
Chill dough if it feels too soft to handle for better shaping.
Freeze cookies for up to 2 weeks, thaw before serving.
Add orange zest or sea salt over ganache for flavor variations.
For vegan, substitute plant butter and dark chocolate with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 38mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg