Description
Rich and decadent, these Chocolate Thumbprint Cookies feature a soft cocoa cookie base filled with velvety ganache. This easy chocolate cookie recipe is perfect for holidays, dessert platters, or any time you crave a fudgy treat. Great for gifting, freezing, or sharing with a crowd.
Ingredients
1 cup unsalted butter (softened)
0.5 cup granulated sugar
0.25 cup brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1.5 cups all-purpose flour
0.5 cup Dutch-process cocoa powder
0.25 teaspoon salt
1 tablespoon milk
0.75 cup semi-sweet chocolate chips
3 tablespoons heavy cream
Instructions
1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add in the egg yolk and vanilla extract and beat until combined.
3. In a separate bowl, whisk together the flour, cocoa powder, and salt.
4. Gradually add the dry ingredients to the butter mixture until a soft dough forms. Add milk and mix until combined.
5. Scoop the dough into 1-inch balls and place on a baking sheet. Chill for 30 minutes.
6. Preheat oven to 350°F. After chilling, use your thumb or the back of a spoon to create an indent in each dough ball.
7. Bake for 9–11 minutes, until set but still soft in the center. Cool on the pan.
8. Heat heavy cream until just simmering, then pour over the chocolate chips in a bowl. Let sit 1 minute, then stir until smooth.
9. Fill each cookie center with ganache and let set at room temperature or chill until firm.
Notes
Cookies can be stored in an airtight container for up to 4 days at room temperature.
Chilling the dough helps retain the cookie shape during baking.
Use quality chocolate for the ganache to ensure a smooth, rich center.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg