Introduction
These Chocolate Thumbprint Cookies are a decadent twist on a classic favorite. You get a rich, fudgy chocolate cookie with a perfectly crisp edge, all cradling a smooth and glossy chocolate ganache filling. They’re impressive enough for a holiday cookie swap but simple enough to become your new go-to sweet treat.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 30 cookies
Ingredients
- 3/4 cup unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar (packed)
- 1 egg yolk
- 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- extra granulated sugar (for rolling the cookie balls in)
- 1/2 cup heavy whipping cream
- 2 Tbsp unsalted butter
- 1 1/2 cup semi-sweet chocolate chips
- 1/4 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the 3/4 cup unsalted butter, 1/2 cup granulated sugar, and 1/3 cup light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg yolk, 1/2 tsp vanilla extract, and almond extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour and unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together and no dry flour remains.
- Scoop dough by the tablespoon and roll into 1-inch balls. Roll each ball in the extra granulated sugar to coat completely.
- Place the sugared balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to make a deep indentation in the center of each ball.
- Bake for 12-14 minutes, or until the cookies are set. The indentations may have puffed up slightly; immediately use the back of a spoon to redefine them.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, make the ganache. In a small saucepan, heat the heavy whipping cream and 2 Tbsp unsalted butter over medium heat just until it begins to simmer.
- Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream mixture over the chocolate chips and let it sit for 2 minutes.
- Add the 1/4 tsp vanilla extract, then whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.
- Spoon or pipe the warm ganache into the cooled cookie indentations. Allow the ganache to set at room temperature for about 1 hour before serving.
Variations
- Flavor the Ganache: Add a pinch of espresso powder, cinnamon, or a drop of peppermint extract to the hot cream before pouring it over the chocolate chips.
- Cookie Coating: Instead of granulated sugar, roll the cookie dough balls in finely chopped nuts, sanding sugar, or nonpareil sprinkles for extra texture and color.
- Filled Thumbprints: Before baking, fill the indentations with a small piece of caramel or a mini marshmallow for a surprise center.
- Drizzle Finish: For a decorative touch, drizzle any leftover ganache or some melted white chocolate over the filled cookies.
Tips for Success
- Ensure your butter is truly at room temperature for easy creaming and a consistent dough texture.
- Don’t over-bake the cookies; they will continue to firm up as they cool. You want them to be just set.
- If your ganache seizes or becomes too thick, whisk in a teaspoon of warm cream at a time until it reaches a smooth, spoonable consistency.
- Redefining the thumbprint indentations immediately after baking is crucial for creating a perfect well for the ganache.
Storage & Reheating
FAQ
Can I use salted butter?
Yes, but omit any added salt in the recipe. Since our ingredients list only calls for unsalted butter, using salted will add a slight salty note.
Why did my ganache turn grainy?
This usually happens if the cream was too hot and scorched the chocolate, or if you whisked too vigorously and incorporated air. Gently whisking just until smooth will prevent this.
Can I make the dough ahead of time?
Absolutely. You can wrap the dough log in plastic wrap and refrigerate for up to 3 days. Let it sit at room temperature for 15-20 minutes before rolling into balls.
My cookie indentations puffed up during baking. What happened?
This is normal! Simply use the back of a spoon to gently press the indentation back in as soon as the cookies come out of the oven.
Can I use milk chocolate chips for the ganache?
Yes, but the ganache will be much sweeter and softer-setting. Semi-sweet chocolate provides the best balance of richness and structure.
What can I do with the leftover egg white?
You can use it to make a meringue topping for pies, add it to scrambled eggs for extra protein, or brush it on bread for a shiny crust before baking.