Posted Dec 09, 2022, Updated Feb 15, 2024 When it comes to dessert I firmly believe there is no such thing as too much chocolate – hence these chocolate thumbprint cookies! They to traditional thumbprint cookies, but every component contains chocolate! A rich, chocolate, shortbread-like cookie is baked and filled with a luscious chocolate ganache. They’re easy to make with simple ingredients, and are the perfect Christmas cookie for chocolate lovers.
Chocolate Thumbprint Cookies: Ingredients & Substitutions
All-purpose flour. I suspect using an all-purpose gluten-free baking flour would work well, but I have not tried it (report back if you do). Salted butter. Unsalted butter works well in this recipe. Powdered sugar. white granulated sugar also works in this recipe, however I prefer the texture with powdered sugar! Pure vanilla extract. You can substitute up to 1 tsp of the vanilla extract with another extract, if preferred (peppermint, almond, etc.) Semisweet chocolate. I usually use chocolate chips (easy) but you can use discs, chopped bars, etc.
How to make Chocolate Thumbprint Cookies
Let’s walk through this recipe step-by-step, and don’t forget to watch the video. Begin by combining the dry ingredients in a small bowl, then set the mixture aside. Next, beat the butter and powdered sugar together until fluffy (about 1 minute) either in the bowl of a standing mixer or in a large bowl with a handheld mixer. Then, add vanilla and beat to combine. Next, add the dry ingredient mixture and beat on low speed, then increase to medium-high and beat until the mixture forms large crumbs and easily sticks together when pinched (about 1 minute). Then, measure out 1 tablespoon portions of dough and roll each one into a ball, then roll it in granulated sugar. Press the center down gently with a round, 1 teaspoon measuring spoon, if the dough cracks around the spoon, gently form it back together with your fingers. Evenly space the cookies on a prepare baking sheet. Then, bake the chocolate thumbprint cookies for 8-9 minutes. If the wells puff up, gently press them back down with the teaspoon when you remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Chocolate Filling
While the cookies are cooling, make the chocolate ganache by heating ½ cup heavy cream in a small saucepan until it just begins to boil around the edges. Then, remove it from the heat and whisk in the chocolate chips until smooth and glossy. Once smooth and all the chocolate chips have melted, whisk in the vanilla and let it cool slightly until it’s thickened.
Assemble
Then, use a 1 teaspoon measuring spoon to add the slightly cooled filling to the well in each thumbprint cookie. Let the cookies sit at room temperature to harden completely, or chill them in the refrigerator.
Store
Store leftover chocolate thumbprint cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Freeze
You can freeze these chocolate thumbprint cookies in one of two ways. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
