Chocolate Thumbprint Cookies
Rich, buttery chocolate cookies filled with smooth ganache — a simple yet elegant treat perfect for holidays or everyday indulgence.
Equipment
- Baking sheet
- Mixing Bowls
- Electric Mixer
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups all-purpose flour sifted
- ⅓ cup unsweetened cocoa powder
- 1 egg yolk large
Chocolate Filling
- ½ cup semisweet chocolate chips
- 2 Tbsp heavy cream
- 1 tsp butter for shine and smooth texture
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add egg yolk, vanilla, and salt; beat until combined.
- In a separate bowl, whisk flour and cocoa powder. Gradually add to the butter mixture until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet. Press a thumbprint into the center of each ball.
- Bake for 10–12 minutes, or until cookies are just set. If the indent rises, gently press it down again while warm. Cool completely.
- For the filling, heat chocolate chips and cream in a microwave-safe bowl for 30 seconds. Stir until smooth, adding butter for shine.
- Spoon or pipe the ganache into the cooled cookie centers. Let set at room temperature or refrigerate briefly before serving.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For a twist, add a sprinkle of sea salt or a drizzle of white chocolate over the tops.