Thumbprint cookies originated in 1940s Sweden as 'hallongrotta' but Americans replaced jam with chocolate ganache in the 1960s.
Chocolate Thumbprint Cookies
Indulge in the delightful world of Chocolate Thumbprint Cookies, where chewy cocoa goodness meets a luscious layer of velvety ganache! These irresistible treats are a must-have for your holiday cookie collection, combining rich chocolate with a simple yet satisfying thumbprint technique. Get ready to impress your friends and family with these sweet little gems that melt in your mouth!
Prep
15
min
Cook
12
min
Serves
24
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 cup (237 ml) chocolate ganache
- 2 large eggs
Pantry Items
Amounts also listed in instructions below
- 2 cups (240 g) all-purpose flour
- baking powder (to taste)
- 1 cup (200 g) granulated sugar
- salt (to taste)
- 1 cup (227 g) unsalted butter
- 1 cup (118 ml) unsweetened cocoa powder
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a mixing bowl, cream together the butter and sugar until light and fluffy.
- 3
Add the eggs and vanilla extract, mixing until well combined.
- 4
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Scoop tablespoon-sized portions of dough and roll them into balls.
- 7
Place the balls on a baking sheet lined with parchment paper and make an indentation in the center of each ball.
- 8
Bake for 10-12 minutes, then let cool slightly before filling the centers with chocolate ganache.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes at medium speed to incorporate 15-20% air volume, creating the light texture that prevents dense, heavy cookies.technique3-4 minutes, 15-20% air volume
- ✓Make thumbprint indentations when cookies are still warm (within 2 minutes of baking) because the dough firms up quickly and cold dough will crack when pressed.timing2 minutes
- ✓Use Dutch-process cocoa powder instead of natural cocoa because it's alkalized and won't react with the baking powder, preventing metallic off-flavors and ensuring consistent rise.ingredient
- ✓Cool ganache to 85-90°F before filling thumbprints so it holds its shape without melting the cookie or running over the edges.timing85-90°F
- ✓Use a 1-tablespoon cookie scoop for uniform 1.5-inch cookies that bake evenly, as size variations create hot spots and uneven browning in a 350°F oven.equipment1.5-inch diameter
Share this recipe
Prep
15
min
Cook
12
min
Serves
24
people
Level
intermediate
Share this recipe
Thumbprint cookies originated in 1940s Sweden as 'hallongrotta' but Americans replaced jam with chocolate ganache in the 1960s.
Chocolate Thumbprint Cookies
Indulge in the delightful world of Chocolate Thumbprint Cookies, where chewy cocoa goodness meets a luscious layer of velvety ganache! These irresistible treats are a must-have for your holiday cookie collection, combining rich chocolate with a simple yet satisfying thumbprint technique. Get ready to impress your friends and family with these sweet little gems that melt in your mouth!
📝 Ingredients
Shopping List
- 1 cup (237 ml) chocolate ganache
- 2 large eggs
Pantry Items
Amounts also listed in instructions below
- 2 cups (240 g) all-purpose flour
- baking powder (to taste)
- 1 cup (200 g) granulated sugar
- salt (to taste)
- 1 cup (227 g) unsalted butter
- 1 cup (118 ml) unsweetened cocoa powder
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a mixing bowl, cream together the butter and sugar until light and fluffy.
- 3
Add the eggs and vanilla extract, mixing until well combined.
- 4
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Scoop tablespoon-sized portions of dough and roll them into balls.
- 7
Place the balls on a baking sheet lined with parchment paper and make an indentation in the center of each ball.
- 8
Bake for 10-12 minutes, then let cool slightly before filling the centers with chocolate ganache.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes at medium speed to incorporate 15-20% air volume, creating the light texture that prevents dense, heavy cookies.technique3-4 minutes, 15-20% air volume
- ✓Make thumbprint indentations when cookies are still warm (within 2 minutes of baking) because the dough firms up quickly and cold dough will crack when pressed.timing2 minutes
- ✓Use Dutch-process cocoa powder instead of natural cocoa because it's alkalized and won't react with the baking powder, preventing metallic off-flavors and ensuring consistent rise.ingredient
- ✓Cool ganache to 85-90°F before filling thumbprints so it holds its shape without melting the cookie or running over the edges.timing85-90°F
- ✓Use a 1-tablespoon cookie scoop for uniform 1.5-inch cookies that bake evenly, as size variations create hot spots and uneven browning in a 350°F oven.equipment1.5-inch diameter