Chocolate Thumbprint Cookies

Why You’ll Love This Recipe

I keep coming back to this recipe because the texture is just right—soft and chewy with a deep chocolate flavor. I also like that the ganache centers add a luxurious touch without much extra effort. These cookies look bakery-worthy, yet I can make them at home with simple ingredients and straightforward steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate thumbprint cookies

• all-purpose flour

• cocoa powder, Dutch process

• salt

• baking powder

• unsalted butter, softened

• light brown sugar

• granulated white sugar

• egg yolks, at room temperature

• vanilla bean paste or extract

For the chocolate ganache

• semi-sweet chocolate chips

• heavy whipping cream

• nonpareils or sprinkles, optional

Directions

I start by lining two baking sheets with parchment paper and setting them aside. In a medium bowl, I whisk together the flour, cocoa powder, salt, and baking powder, then set the mixture aside.

In a large bowl, I cream the butter, brown sugar, and granulated sugar together for about two minutes until smooth. I add the egg yolks and vanilla, mixing until the mixture looks pale and fluffy. I then add the dry ingredients and mix just until everything comes together.

I scoop the dough into about 34 portions, rolling each one into a ball and placing them on the prepared baking sheets. Using a 1/4 teaspoon, I gently press an indent into the center of each dough ball. I chill the dough for at least one hour.

When ready to bake, I preheat the oven to 350 degrees Fahrenheit and space the dough about 1 1/2 inches apart. I bake the cookies for 9 to 11 minutes, with 10 minutes usually giving me the best results. While the cookies are still warm, I gently press the centers again to redefine the indent and let them cool before transferring them to a rack.

To make the ganache, I place the chocolate chips in a bowl and heat the cream until just about boiling. I pour the cream over the chocolate, let it sit for a minute, and then stir until smooth. Once the cookies are completely cool, I fill each center with ganache and add sprinkles if I feel like decorating. I chill the cookies briefly so the ganache can set.

Servings and Timing

I usually get about 34 cookies from this recipe. Prep time is around 15 minutes, chill time is 1 hour, and baking takes about 10 minutes per batch. From start to finish, I plan for roughly 1 hour and 25 minutes.

Variations

I like swapping semi-sweet chocolate chips for dark chocolate when I want a deeper flavor. Sometimes I add a pinch of espresso powder to the dough to enhance the chocolate taste. I also enjoy topping the ganache with crushed nuts or flaky salt instead of sprinkles for a different finish.

Storage/Reheating

I store leftover cookies in an airtight container for up to three days. I usually keep them at room temperature, but I refrigerate them if my kitchen is warm. I don’t reheat these cookies, since the ganache and soft texture are best enjoyed as-is.

FAQs

Can I make the dough ahead of time?

I often prepare the dough a day in advance and keep it chilled until I’m ready to bake.

Why did my cookies spread too much?

When this happens, I usually find that the dough wasn’t chilled long enough or the butter was too soft.

Can I freeze these cookies?

I freeze the baked cookies without ganache, then add fresh ganache after thawing for best results.

What if I don’t have Dutch process cocoa powder?

I can use natural cocoa powder, though the flavor will be slightly lighter and less rich.

How do I get perfectly round cookies?

I gently swirl a round cookie cutter around the cookies while they’re still hot to shape them neatly.

Conclusion

I find these chocolate thumbprint cookies incredibly satisfying to make and even better to eat. With their rich chocolate base and silky ganache centers, they’re a reliable treat that always feels special, whether I’m baking for guests or just for myself.