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Chocolate Thumbprint Cookies

Soft chocolate thumbprint cookies made with cocoa powder and filled with smooth chocolate ganache. These rich homemade cookies are perfect for holidays, parties, gifting, or an everyday chocolate treat.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 30 cookies

Ingredients
  

For the cookies

  • - 1½ cups 188 g all-purpose flour
  • - ½ cup 40 g unsweetened cocoa powder
  • - ½ teaspoon baking powder
  • - ½ teaspoon salt
  • - ¾ cup 170 g unsalted butter, softened
  • - ¾ cup 165 g packed light brown sugar
  • - ¼ cup 50 g granulated sugar
  • - 2 large egg yolks at room temperature
  • - 1½ teaspoons vanilla extract

For the ganache

  • - 1 cup semisweet chocolate chips about 170–200 g, depending on brand
  • - ½ cup 120 ml heavy whipping cream

- Optional sprinkles or flaky sea salt

Instructions
 

  • Line two baking sheets with parchment paper. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
  • Beat the softened butter, brown sugar, and granulated sugar for about 2 minutes until creamy.
  • Add the egg yolks and vanilla. Beat until smooth and slightly fluffy.
  • Add the dry ingredients and mix just until a soft dough forms.
  • Scoop the dough into tablespoon-sized portions and roll into balls. Press a shallow well into the center of each one with your thumb or a small measuring spoon.
  • Refrigerate the shaped cookies for at least 1 hour.
  • Preheat the oven to 350°F (175°C). Arrange the cookies about 1½ inches apart and bake for 10–12 minutes, until the edges are set.
  • Gently press the centers again while the cookies are still warm if needed. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Place the chocolate chips in a heatproof bowl. Warm the heavy cream until steaming and just beginning to simmer, then pour it over the chocolate. Let stand for 1 minute and stir until smooth.
  • Spoon or pipe the ganache into the cooled cookie centers. Add sprinkles or flaky salt if desired.
  • Let the ganache set at room temperature or refrigerate the cookies for 10–15 minutes before serving.

Notes

- Chill the dough to help the cookies hold their shape.
- Gently reshape the centers while the cookies are warm.
- Cool the cookies completely before adding ganache.
- Store in an airtight container in a cool place for 3–4 days, or refrigerate for up to 1 week.
- The yield and baking time may vary slightly depending on the size of your dough portions and your oven.