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–+ servings
Overhead shot of chocolate thumbprint cookies.

Chocolate Thumbprint Cookies

Rich and delish
These soft chocolate thumbprint cookies are filled with chocolate ganache and topped with Christmas sprinkles!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 10 minutes
50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 32 cookies
Calories 101 kcal

Ingredients
 
 

  • 1 ½ cups Flour
  • ½ teaspoon Baking powder
  • ½ cup Cocoa powder
  • ¼ cup Granulated sugar
  • ½ cup Brown sugar
  • 115 g Butter soften
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Milk
  • ⅓ teaspoon Salt

Chocolate ganache:

  • 100 g Dark chocolate
  • 100 g Heavy cream

Instructions
 

  • In a big mixing bowl, add the flour, baking powder, and cocoa powder. Mix with a whisk until combined and set aside.
  • Into a big mixing bowl, or in a bowl of a stand mixer, add the room temperature butter, brown sugar, and granulated sugar, and cream it for 2-3 minutes or until it’s creamy and light in color.
  • Add the egg, vanilla extract, milk, and salt. Mix until well combined.
  • Sift half of the dry ingredients and mix until almost combined. Add the other half of the dry ingredients. Mix until the mixture is just combined and you cant see pockets of flour.
  • Cover the dough bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.
  • Using an ice cream scooper, scoop out balls and roll them into balls. Using your thumb or a teaspoon, make indents to each cookie.
  • Bake the cookies in a 180c (350f) preheated oven for 10 minutes. Don’t overbake these cookies so they will stay soft!
  • We bake these cookies without the ganache, unlike other thumbprint cookies recipe that usually uses jam, so the cookies may lose shape in the oven. When you take the cookies out of the oven, immediately reshape the cookies using a spoon or your thumb.

How to make chocolate ganache:

  • Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
  • Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
  • Fill each cookie with a teaspoon of chocolate ganache and top with sprinkles! Enjoy!

Notes

Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
Sift your flour! sifting your flour is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour. e also recommend sifting your cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won’t be any cocoa lumps in the mixture.
Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients. So every time you bake anything, make sure that the ingredients are not expired.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.

Nutrition

Calories: 101kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 17mgSodium: 59mgPotassium: 61mgFiber: 1gSugar: 6gVitamin A: 146IUVitamin C: 0.02mgCalcium: 16mgIron: 1mg
Keyword chocolate thumbprint cookies
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