Description
These Best Chocolate Thumbprint Cookies are decadently chewy chocolate cookies filled with a rich, silky chocolate ganache. Perfectly balanced with a deep cocoa flavor and a creamy chocolate center, these cookies are easy to make and a delightful treat for chocolate lovers. Optional crushed freeze-dried strawberries add a lovely tart contrast and festive decoration.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter (170g or 12 tbsp), softened at room temp
- 1 cup granulated sugar (200g)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour (195g)
- 1/2 cup Dutch processed cocoa powder (50g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Chocolate Ganache Filling
- 150g semi-sweet chocolate
- 75g heavy cream (about 1/3 cup)
Optional Decoration
- Crushed freeze dried strawberries for decoration
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing thoroughly to combine. In a separate bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a small cookie scoop or tablespoon, portion the dough into approximately 26 small balls and place them evenly spaced on the prepared baking sheets. Gently press your thumb or the back of a small spoon into the center of each dough ball to create an indentation for the filling.
- Bake the Cookies: Bake the prepared cookies in the preheated oven for about 10 minutes. The cookies should be set but still soft in the middle. Remove them from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Chocolate Ganache Filling: While the cookies are cooling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not boil. Remove from heat and pour over the chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Allow the ganache to cool slightly but remain pourable.
- Fill the Cookies: Spoon or pipe the chocolate ganache into the thumbprint indentations of each cooled cookie. If desired, sprinkle crushed freeze-dried strawberries on top of the ganache for a tart flavor and decorative touch. Allow the ganache to set at room temperature before serving, about 30 minutes.
Notes
- For best results, chill the dough before shaping and baking—it helps the cookies hold their shape and enhances texture.
- You can substitute Dutch processed cocoa powder with natural unsweetened cocoa powder if needed, but Dutch processed gives a smoother, less acidic flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Using freeze-dried strawberries adds a lovely tartness and visual appeal but is optional.
- This recipe makes about 26 small cookies, perfect for sharing or gifting.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
