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Chocolate Thumbprint Cookies

Most thumbprint cookies are just dry sugar cookies with a dollop of jam. This version is a rich, fudgy chocolate cookie that gets its dense texture from an extra egg yolk. Instead of jam, the filling is a simple chocolate ganache.
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Prep Time: 20 minutes
Cook Time: 9 minutes
Chill Time: 2 hours
Total Time: 2 hours 29 minutes

Ingredients

For the Chocolate Cookies

  • 6 tbsp unsalted butter softened
  • 2/3 cup dark brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened dark cocoa powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking powder

For the Chocolate Ganache

  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate chips
  • 3/4 tsp ground espresso optional
  • Finely chopped chocolate for topping

Instructions

  • Cream butter and brown sugar until fluffy, about 2 minutes.
  • Mix in egg, egg yolk, and vanilla until combined.
  • Whisk dry ingredients in separate bowl.
  • Fold dry ingredients into wet mixture just until combined.
  • Scoop 1-tablespoon portions, roll into balls, place on lined baking sheet.
  • Press indent in center of each ball with thumb or spoon.
  • Freeze dough balls 2-3 hours until solid.
  • Preheat oven to 350°F.
  • Place frozen cookies 2 inches apart on lined baking sheet.
  • Bake 7-9 minutes.
  • Re-indent centers immediately after baking while soft.
  • Let cookies cool completely on baking sheet.
  • Heat cream and espresso powder until simmering.
  • Pour hot cream over chocolate chips, let stand 2 minutes, stir until smooth.
  • Fill cooled cookie centers with ganache.
  • Sprinkle with chopped chocolate.

Notes

Freezing dough is essential for cookies to hold their shape. Let ganache cool slightly if too runny.
Tried this recipe?Leave a comment below & let me know!