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Close-up of delicious Chocolate Thumbprint Cookies, perfect for holiday baking.
Lady Maria

Best Chocolate Thumbprint Cookies

These Chocolate Thumbprint Cookies boast a rich, fudgy center and slightly crisp edges, making them a delightful treat for chocolate lovers. Simple enough for a weeknight bake and elegant enough for a holiday platter, they are sure to disappear quickly.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • Pinch of sea salt optional

Equipment

  • Large bowl
  • electric mixer
  • whisk
  • measuring cups and spoons
  • Baking sheets
  • parchment paper
  • Small saucepan
  • Heat-proof bowl
  • wire rack

Method
 

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the chilled dough into 1-inch balls.
  8. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Using your thumb (or the back of a small spoon), gently press an indentation into the center of each cookie. Don't press all the way through the cookie!
  10. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. While the cookies are cooling, prepare the chocolate ganache. Place the chocolate chips in a heat-proof bowl.
  13. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  14. Pour the hot cream over the chocolate chips and let it sit for 1 minute to soften the chocolate.
  15. Gently whisk the mixture until smooth and glossy. If desired, stir in a pinch of sea salt.
  16. Let the ganache cool slightly, until it thickens enough to be easily spoonable but is still soft.
  17. Once the cookies are completely cool, fill the thumbprint indentations with the chocolate ganache.
  18. Let the ganache set completely before serving. This usually takes about 30 minutes at room temperature, or chill in the refrigerator for a shorter amount of time.

Notes

For the best flavor, use high-quality cocoa powder and chocolate chips. Dutch-processed cocoa will give a darker, richer flavor. To prevent cookies from spreading too much, make sure to chill the dough for at least 30 minutes. Store cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies (without ganache) for up to 2 months. Variations include adding peppermint extract to the ganache, instant espresso powder to the dough, or dipping filled cookies in chopped nuts. You can also fill the thumbprints with your favorite jam or preserves instead of ganache.