Double Chocolate Thumbprint Cookies
These Double Chocolate Thumbprint Cookies are soft, chewy, and filled with a silky ganache center. With deep cocoa flavor and a glossy finish, they’re perfect for holidays, gifting, or simply satisfying your chocolate cravings at home.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk and spatula
- Baking sheet
- Parchment paper
- Saucepan
- Spoon (for filling)
- Cooling rack
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup heavy cream
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk flour, cocoa powder, and salt together.
- In another bowl, whisk melted butter with granulated and brown sugars until smooth.
- Add the egg yolk and vanilla extract; stir until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Roll dough into 1-inch balls and place on the baking sheet about 2 inches apart.
- Gently press a thumbprint in the center of each dough ball.
- Chill the shaped cookies for 30 minutes to prevent spreading.
- Bake for 10-12 minutes until the edges are set but centers remain soft.
- In a small saucepan, heat heavy cream until it just begins to simmer.
- Pour over chocolate chips and let sit for 1 minute, then stir until smooth and glossy.
- Spoon ganache into the thumbprints while cookies are still slightly warm.
- Let cookies cool completely before serving or storing.
Notes
Nutritional Info (per cookie, approximate)
- Calories: 180
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Sugar: 14g
- Protein: 2g
- Fiber: 1g
