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Chocolate Thumbprint Cookies

Deliciously Simple Chocolate Thumbprint Cookies are rich, soft cookies with a melty chocolate center, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup Unsalted butter, softened to room temp At room temperature for better creaming
  • 1/2 cup Granulated sugar
  • 1 Large egg yolk
  • 1 teaspoon Vanilla extract
  • 1 cup plus 2 tablespoons All-purpose flour (about 140 g) Measure carefully to avoid dry dough
  • 1/3 cup Cocoa powder, Dutch process if available
  • 1/4 teaspoon Salt
  • 1 tablespoon Milk (only if the dough needs more moisture)
Chocolate Center Filling
  • 4 ounces Semi-sweet chocolate chips or chopped chocolate
  • 3 tablespoons Heavy cream Warm until steaming
  • 1 teaspoon Butter For shine
Optional Finishes
  • Flaky sea salt For garnish
  • Finely chopped nuts For garnish
  • Festive sprinkles For garnish

Method
 

Make the dough
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
  2. In a large bowl, beat the softened butter and sugar together until creamy and fluffy, about 2 minutes.
  3. Add the egg yolk and vanilla extract, mixing until smooth.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  5. Add the dry ingredients to the butter mixture and mix on low until combined.
  6. If the dough looks dry, splash in the milk until you have a soft, easy-to-roll dough. If it's sticky, chill it for 15 minutes.
Shape and bake
  1. Roll the dough into 1 tablespoon balls and place them a few inches apart on the baking sheet.
  2. Press an indentation in the center of each ball using your thumb or the back of a 1/2 teaspoon measuring spoon.
  3. Bake for 9 to 11 minutes until set around the edges but not dry in the center.
  4. If the indent puffed up while baking, press it again gently immediately after removing them from the oven.
  5. Let the cookies cool on the pan for 5 minutes before transferring them to a rack.
Fill and finish
  1. Warm the heavy cream in a small saucepan until steaming and pour it over the chopped chocolate in a heat-safe bowl.
  2. Wait 1 minute, then stir until glossy and smooth. Add the butter and stir again.
  3. Let the ganache thicken for a few minutes before spooning it into the center of each cookie.
  4. If desired, sprinkle a pinch of flaky salt on top and let the chocolate set at room temperature for about 30 minutes.

Notes

Store fully cooled cookies in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to a week. For freezing, store unfilled cookies for up to 2 months and fill with ganache after thawing.