These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving. What’s not to love about these rich, chocolatey soft cookies filled with a smooth and silky chocolate ganache.
The recipe is easy and consists of a simple buttery dough made with good quality cocoa powder. The dough needs to be chilled for at least 30 minutes before baking. You can also consider making the dough in advance and baking the cookies later.
After chilling the dough, simply roll the cookie dough into balls and place on baking sheets. Make an indentation into the center of each cookie either with a small teaspoon or with your thumb. Cook for no more than 9 or 10 minutes to ensure they remain soft.
While the cookies are cooling you can prepare the chocolate ganache for the filling. You can definitely consider various fillings, like salted caramel, white chocolate or milk chocolate ganache, dulce de leche, Biscoff spread, Nutella and so on. I kind of always choose a semisweet chocolate ganache as I simply love its flavor.
Also, I usually like to add some sprinkles on top of the ganache and this time I opted for freeze dried raspberries but feel free to add your favorite sprinkles.
I really love making these easy chocolate cookies and they always make quite an impression every time. Hope you will try these Chocolate Thumbprint Cookies and enjoy some of the best cookies ever.
Chocolate Thumbprint Cookies
- 1 ½ cup (180g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1/2 cup (113g) butter, softened
- 2/3 cup (135g) sugar
- 2 eggs
- 1 tsp (5ml) vanilla extract
- 4 oz (120g) semisweet chocolate
- 1/2 cup (120g) whipping cream
- Freeze dried raspberries, optional
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl mix butter with sugar until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.
- Gradually incorporate flour mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350F (180C). Line baking sheets with parchment paper.
- Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
- Use your thumb or ½ tsp to make an indentation into the center of each cookie.
- Bake for 9-10 minutes. While still warm press the center of the cookies as much as needed.
- Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely.
- While they cool, prepare the chocolate ganache. Place the chocolate and cream into a heatproof bowl and melt over bain-marie.
- Fill the cookies with chocolate ganache and sprinkle some freeze dried raspberries.
- Let the cookies set slightly before serving. Enjoy!