Chocolate Thumbprint Cookies are rich, decadent treats filled with luscious chocolate ganache and topped with optional sprinkles for a festive touch. Perfect for any occasion, these cookies combine a soft, chocolatey base with a creamy filling that’s sure to delight chocolate lovers.

Why You’ll Love This Recipe

• Rich Chocolate Flavor: Double the chocolate with cocoa-infused cookies and a ganache filling.
• Elegant and Festive: Perfect for holidays, parties, or gifting.
• Easy to Customize: Add sprinkles, nuts, or flavored ganache to make them your own.
• Make-Ahead Friendly: The dough can be prepared in advance and chilled until ready to bake.
• Impressive Yet Simple: Looks fancy but is straightforward to make with basic ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cookies

• 1½ cups (188 g) all-purpose flour, spooned and leveled
• ½ cup (40 g) cocoa powder, Dutch process
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¾ cup (168 g) unsalted butter, softened
• ¾ cup (165 g) light brown sugar, packed
• ¼ cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1½ teaspoons vanilla bean paste or extract

Ganache Filling

• 1 cup (200 g) semi-sweet chocolate chips
• ½ cup (120 ml) heavy whipping cream
• Nonpareils for sprinkling on top (optional)

Directions

Make the Cookies

1. Prepare Baking Sheets: Line two baking sheets with parchment paper. Set aside.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
3. Cream Butter and Sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes.
4. Add Wet Ingredients: Mix in the egg yolks and vanilla until the mixture becomes pale and fluffy.
5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture and mix until just combined.
6. Shape the Dough: Scoop out 34 portions of dough (about 1 tablespoon each), roll into balls, and place on the prepared baking sheets.
7. Create Indents: Use a ¼ teaspoon to press down lightly on each ball to form an indent.
8. Chill: Refrigerate the cookie dough balls for at least 1 hour to prevent spreading.

Bake the Cookies

9. Preheat Oven: Preheat the oven to 350°F (175°C).
10. Bake: Arrange the chilled dough on baking sheets and bake for 9–11 minutes.
11. Reshape Indents: While the cookies are still warm, press down on the centers again with a ¼ teaspoon to redefine the indent. Let the cookies cool on the baking sheets before transferring them to a wire rack.

Make the Ganache Filling

12. Melt Chocolate: Add the chocolate chips to a small bowl.
13. Heat Cream: Warm the heavy cream until just about boiling, then pour it over the chocolate chips. Let sit for 1 minute.
14. Combine: Stir the mixture until smooth and glossy.

Fill and Decorate

15. Fill Cookies: Spoon or pipe the ganache into the cooled cookie wells.
16. Decorate: Sprinkle with nonpareils if desired.
17. Set Ganache: Chill the cookies until the ganache is firm.

Servings and Timing

• Yield: 34 cookies
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 25 minutes

Variations

• Nutty Addition: Roll the cookie dough balls in crushed nuts before baking.
• Flavored Ganache: Add a splash of peppermint extract or orange zest to the ganache for a festive twist.
• Salted Caramel: Replace the ganache with salted caramel filling.
• Dark Chocolate: Use dark chocolate chips for a more intense flavor.
• Decorative Toppings: Swap nonpareils for edible glitter, sea salt, or crushed candy canes.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 1 week. Bring to room temperature before serving.
• Freezing: Freeze unbaked cookie dough balls for up to 3 months. Thaw and bake as directed.
• Reheating: These cookies are best enjoyed at room temperature or slightly warmed for a gooey ganache.

FAQs

1. Can I use regular cocoa powder instead of Dutch process?

Yes, but the flavor will be slightly less rich, and the cookies may be lighter in color.

2. Can I freeze baked cookies?

Yes, freeze baked cookies with or without ganache. Thaw at room temperature before serving.

3. How do I prevent cookies from spreading too much?

Chilling the dough is key to maintaining the cookie’s shape during baking.

4. Can I use milk chocolate for the ganache?

Yes, but it will yield a sweeter filling. Adjust based on your preference.

5. How do I make sure the ganache is smooth?

Let the hot cream sit on the chocolate chips for a minute before stirring to ensure they melt evenly.

6. What can I use instead of nonpareils?

Try chopped nuts, shredded coconut, or leave them plain for a minimalist look.

7. Why do I press the indents twice?

Pressing the indents while warm ensures they stay deep enough to hold the ganache.

8. Can I make these cookies gluten-free?

Use a gluten-free 1:1 baking flour substitute to make them gluten-free.

9. Can I use salted butter?

If using salted butter, reduce or omit the added salt in the recipe.

10. Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate for up to 24 hours before baking.

Conclusion

Chocolate Thumbprint Cookies are a decadent, crowd-pleasing treat that’s perfect for any occasion. With a soft, chocolatey cookie base and a creamy ganache center, these cookies are sure to become a favorite for holiday baking or everyday indulgence. Make a batch today and enjoy the irresistible combination of textures and flavors!

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