introduction
These chocolate thumbprint cookies are small, soft, and full of chocolate. They have a deep cocoa dough and a rich chocolate ganache center. They are quick to make and taste great with tea or coffee.
why make this recipe
This recipe is simple and uses common ingredients. The cookies are soft with a melted chocolate center. They look nice and are good for gifts, parties, or a quick treat.
how to make Chocolate Thumbprint Cookies
Make the dough, roll it into balls, and press a thumb into each ball to make a small cup. Bake the cookies until they are set but still soft. While warm, fill each thumbprint with chocolate ganache so it melts slightly into the cookie. Let them cool so the ganache sets.
Ingredients :
1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 cup chocolate ganache (made with dark chocolate and heavy cream)
Directions :
Preheat your oven to 350°F (175°C). In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until combined. Roll the dough into balls and place them on a baking sheet. Make an indentation in the center of each ball using your thumb. Bake for about 10-12 minutes. Remove from the oven and immediately fill each indentation with chocolate ganache. Let cool and enjoy.
how to serve Chocolate Thumbprint Cookies
Serve these cookies at room temperature. They go well with tea, coffee, or milk. Arrange them on a plate or a small box for a gift.
how to store Chocolate Thumbprint Cookies
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. You can also freeze the baked cookies (without ganache) for up to 3 months. Thaw and add fresh ganache before serving.
tips to make Chocolate Thumbprint Cookies
- Use room temperature butter for smooth dough.
- Press the thumbprint while cookies are warm so the ganache fills well.
- Do not overbake. Remove when the cookies still feel slightly soft.
- If the ganache is too thick, warm it a little so it pours easily.
- Chill the dough for 15–30 minutes if it is too soft to roll.
variation (if any)
- Use jam instead of ganache for a fruity twist.
- Add a pinch of instant coffee powder to the dough for a mocha flavor.
- Top the ganache with chopped nuts or sea salt for more texture.
FAQs
Q: Can I make the dough ahead of time?
A: Yes. You can make and chill the dough for up to 24 hours before baking.
Q: Can I use milk chocolate for the ganache?
A: Yes. Use milk chocolate if you want a sweeter, creamier center.
Q: How do I make ganache?
A: Heat heavy cream until it barely simmers. Pour it over chopped dark chocolate. Let sit 1–2 minutes, then stir until smooth.
Q: Can I make these gluten-free?
A: Yes. Replace the flour with a 1-to-1 gluten-free flour blend.
Conclusion
For a clear guide and more tips on Chocolate Thumbprint Cookies, see this detailed recipe: Chocolate Thumbprint Cookies – In Bloom Bakery.
Print
Chocolate Thumbprint Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft chocolate cookies filled with rich chocolate ganache, perfect for gifts or a quick treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate ganache (made with dark chocolate and heavy cream)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Roll the dough into balls and place them on a baking sheet.
- Make an indentation in the center of each ball using your thumb.
- Bake for about 10-12 minutes.
- Remove from the oven and immediately fill each indentation with chocolate ganache.
- Let cool and enjoy.
Notes
Use room temperature butter for smoother dough. Press the thumbprint while cookies are warm for better ganache filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 180
- Sugar: 10g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate cookies, thumbprint cookies, dessert recipe, baking, gifts