These dark chocolate cookies have a soft texture and a thick ganache center. The dough comes together quickly with standard pantry staples and relies on Dutch-process cocoa for a deep color and flavor.
Making them requires a short chill time in the refrigerator to help the dough hold its shape in the oven. The basic heavy cream and chocolate chip filling sets up firm enough for stacking in storage containers.
Why You'll Love This Recipe
- Pressing the indents before chilling helps the cookies retain their round shape and deep wells during baking.
- Using only egg yolks keeps the baked dough tender rather than cakey.
- Redefining the centers immediately after baking ensures there is plenty of room for the ganache filling.
Ingredients You Need
- Cocoa powder: Dutch-process cocoa gives the dough a darker color and milder flavor than natural cocoa.
- Butter: Use unsalted butter so you can control the sodium. It should be softened to room temperature so it creams smoothly with the sugars.
- Egg yolks: Save the egg whites for another use. The yolks provide richness and bind the dough.
- Chocolate chips: Semi-sweet chips balance the sweetness of the dough, but you can use dark chocolate chips if you prefer a less sweet filling.
- Heavy cream: Standard heavy whipping cream is required to make the ganache set up with the right consistency.
Exact amounts are in the recipe card below.
How to Make It
Mix the dough: Whisk the dry ingredients in one bowl. Cream the butter and sugars in a separate bowl until light, then blend in the egg yolks and vanilla. Gently stir the dry mixture into the wet ingredients until a cohesive dough forms.
Shape and chill: Roll the dough into small spheres and press a well into the top of each one using a measuring spoon. Chilling the dough at this stage prevents the cookies from spreading too much in the hot oven.
Bake the cookies: Bake the chilled dough on parchment-lined baking sheets. As soon as they come out of the oven, press the centers again to make sure the wells are deep enough to hold the filling. Let them cool completely.
Make the filling: Pour hot heavy cream over the chocolate chips and let the mixture sit briefly to melt the chocolate. Stir the ganache until smooth, then spoon it into the center of each cookie.
Baking Tips
- If your kitchen is very warm, you may need to chill the dough for longer than an hour to ensure it is firm.
- A small round cookie cutter can be swirled around the hot cookies right out of the oven to round out their edges.
- For food safety, ensure baked items containing eggs reach an internal temperature of 160°F (71°C).
Serving Ideas
Serve these alongside a cup of hot coffee or a glass of cold milk. They also pair well with a scoop of vanilla ice cream.
Storing and Freezing
Store the cookies in an airtight container in the refrigerator for up to 3 days. You can freeze the unfilled baked cookies for up to 2 months. Let them thaw at room temperature before adding the fresh ganache.
FAQ
Why did my cookies spread in the oven?
Can I use different fillings instead of ganache?
How do I keep the dough from cracking when making the indent?
Chocolate Thumbprint Cookies
A soft cocoa dough is baked until tender and filled with a smooth chocolate ganache center.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 100 minutes
- Yield: 34 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 cups (188 g) all-purpose flour
- 1/2 cup (40 g) Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 large egg yolks, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (200 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
- Sprinkles (optional)
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a large bowl, beat the softened butter, brown sugar and granulated sugar with an electric mixer for two minutes until light. Add the egg yolks and vanilla extract, beating for one more minute.
- Stir the dry ingredients into the butter mixture until just combined.
- Scoop the dough into 1-tablespoon portions and roll into 34 balls. Place them on baking sheets. Use a 1/4-teaspoon measuring spoon to press a deep indent into the center of each ball.
- Chill the indented dough on the baking sheets in the refrigerator for at least 1 hour. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Space the chilled dough balls 1.5 inches apart on the parchment-lined sheets. Bake for 9 to 11 minutes. For food safety, ensure the cookies reach an internal temperature of 160°F (71°C).
- While the cookies are hot, lightly press the centers again with the measuring spoon to redefine the indent. Let them cool on the baking sheet for 5 minutes before moving to a wire rack.
- Place the chocolate chips in a heatproof bowl. Warm the heavy cream in a small saucepan or microwave until simmering, then pour it over the chocolate chips. Let it sit for 1 minute before stirring until smooth.
- Spoon about 1 teaspoon of the ganache into the well of each cooled cookie. Add sprinkles if desired, then chill in the refrigerator for 15 minutes to set the filling.
Notes
- If your kitchen is very warm, you may need to chill the dough for longer than an hour to ensure it is firm.
- A small round cookie cutter can be swirled around the hot cookies right out of the oven to round out their edges.
- For food safety, ensure baked items containing eggs reach an internal temperature of 160°F (71°C).
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