Go Back
Fudgy Chocolate Thumbprint Cookies sit arranged and ready to be enjoyed, showcasing their rich, fudgy centers.
Lady Maria

Fudgy Chocolate Thumbprint Cookies

These fudgy chocolate thumbprint cookies boast intensely chocolatey centers nestled in soft, chewy cookies. This recipe uses Dutch-processed cocoa powder and a touch of butter in the filling for a smooth, luxurious texture that stays soft even after cooling. Chilling the dough is key to preventing excessive spreading and achieving the perfect shape.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract optional
  • 2 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips, finely chopped
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter

Equipment

  • Large bowl
  • small bowl
  • whisk
  • Microwave-safe bowl
  • measuring cups and spoons
  • Baking sheets
  • parchment paper
  • electric mixer
  • Rubber spatula
  • wire rack
  • Oven

Method
 

  1. Prepare the Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  4. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This helps prevent the cookies from spreading too much during baking.
  5. Prepare the Filling: While the dough is chilling, make the chocolate filling. In a microwave-safe bowl, combine the chopped chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Let it cool slightly while you shape the cookies.
  6. Shape the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls. Place the balls on the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Make the Thumbprints: Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie.
  8. Fill the Cookies: Spoon about 1/2 teaspoon of the chocolate filling into each thumbprint.
  9. Bake: Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
  10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The filling will set as it cools.

Notes

For the richest, most intense chocolate flavor, opt for Dutch-processed cocoa powder. Adding a touch of butter to the chocolate filling keeps it smooth, fudgy, and prevents it from drying out. Chilling the dough is non-negotiable; it prevents excessive spreading and allows the flavors to meld. Store cooled cookies in an airtight container at room temperature for up to 3 days.