Soft in the middle, crisp on the edges, and filled with a luscious chocolate ganache — these Chocolate Thumbprint Cookies are pure decadence in every bite. Perfect for gifting or weekend baking!
Why I Love This Recipe
After making the New York-Style Cookies, I knew I had to keep exploring more cookie recipes — and that’s how these Chocolate Thumbprint Cookies were born. They’re everything I love about a good cookie: crisp on the edges, soft in the center, and filled with a luscious, glossy pool of silky chocolate ganache.
And the best part? My kids absolutely adore them. The moment the cookies come out of the oven, the kitchen fills with the warm scent of chocolate — and before I can even transfer them to a cooling rack, little hands are already reaching out to grab one.
These Chocolate Ganache Cookies have quickly become a family favorite — a little fancy, a little nostalgic, and utterly irresistible.
Why You’ll Love This Recipe
- Double chocolate heaven — both the cookie and the ganache filling are full of deep chocolate flavor.
- Perfect texture — crisp edges with a tender, melt-in-your-mouth center.
- Beautiful presentation — that glossy ganache center makes every cookie look bakery-perfect.
- Make-ahead friendly — the dough and ganache can both be prepared in advance.
- Simple ingredients — everything you need is already in your kitchen!
Ingredients and Substitutions
Unsalted Butter
I melt the butter completely instead of softening it. This ensures it blends seamlessly with sugar, creating a denser, crisp texture. Do not substitute with vegetable oil — butter is essential for that rich, classic flavour and structure.
White Sugar
Use fine granulated sugar so it dissolves easily in the melted butter. It adds sweetness without leaving sugar grains that can affect texture.
Brown Sugar
Adds a beautiful caramel undertone and chewiness to the cookie. If you don’t have it, you can replace it with white sugar, but you’ll miss that deep, toffee-like note.
Cocoa Powder
Choose a high-fat cocoa powder — it makes all the difference for deep, rich chocolate flavour. Avoid sweetened cocoa powder as it will make the cookies overly sweet.
Dark Chocolate (for ganache)
Use dark chocolate with 60%-70% cocoa content. It creates a rich ganache that’s not too bitter or sweet. Milk chocolate will make it overly sweet and lose balance.
Heavy Cream
Use real dairy whipping cream (over 30% fat). It melts the chocolate smoothly into a glossy ganache. Non-dairy alternatives don’t yield the same silkiness.
Chocolate Chips or Shavings (for topping)
Add a beautiful finishing touch that echoes the chocolate flavour. Optional but highly recommended for both texture and appearance.
Desiccated Coconut (Optional)
A sprinkle on top adds aroma and a little texture contrast — skip it if you prefer a purely chocolate-forward cookie.
How to Make Chocolate Thumbprint Cookies
1. Make the Chocolate Cookie Dough
Melt the butter: Gently melt 150 g butter using a water bath (50–60°C) or in the microwave for 30 seconds, stirring until fully melted.
Mix with sugars: Add white sugar and brown sugar to the melted butter and stir until fully dissolved.
Add egg: Let the butter mixture cool to about 30°C (warm but not hot). Add the egg and whisk until smooth and glossy.
Combine dry ingredients: Sift in flour, cocoa powder, and baking powder. Fold gently until no dry spots remain. The dough should be soft and moist.
Chill: Cover with plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and keeps the cookies from spreading too much.
2. Shape and Bake the Cookies
Preheat oven: 180°C (350°F) for 10–15 minutes.
Shape: Divide dough into 60 g portions. Roll each into a ball and place them on a parchment-lined tray, spaced 3–4 cm apart.
Bake: Bake in the middle rack for about 15 minutes until the edges are dark and set but the centers remain soft.
Create the thumbprint: While still warm, use the back of a spoon or round tool to gently press a well in the center of each cookie.
3. Make the Ganache and Assemble
Melt the ganache: Combine dark chocolate and heavy cream in a bowl. Place over hot water (50–60°C) and stir until smooth and glossy.
Fill: Let the ganache cool slightly, then spoon or pipe it into the wells of each cookie.
Decorate: Sprinkle chocolate shavings or shredded coconut on top. Let the ganache set for 10 minutes before serving.
Tips & Tricks
Don‘t skip chilling the dough — melted butter makes the dough soft, and chilling prevents spreading.
Use real dark chocolate — it melts more smoothly and gives the best flavour.
Press the indentations while the cookies are still warm — once cooled, they’ll be too firm to shape.
Avoid overbaking — the cookies will continue to set as they cool.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, but the cookies will taste noticeably sweeter and less rich. I recommend sticking with dark chocolate for the best flavour balance.
Why did my cookies spread too much?
You may have skipped the chilling step or used too much butter. Be sure your dough is firm before baking.
Can I make the dough ahead of time?
Absolutely. The dough can be kept in the fridge for up to 2 days. Roll into balls before chilling for convenience.
How do I make sure the ganache stays glossy?
Avoid overheating the chocolate — gentle heat and stirring will create that silky, shiny texture.
Chocolate Thumbprint Cookies – Soft, Fudgy & Filled with Ganache
Ingredients
For the Cookie Dough:
- 150 g unsalted butter melted
- 30 g white sugar
- 30 g brown sugar
- 1 large egg room temperature
- 210 g all-purpose flour
- 50 g cocoa powder
- 4 g baking powder
For the Chocolate Ganache:
- 60 g dark chocolate 60-70% cocoa
- 60 g heavy cream
For Decoration:
- Chocolate chunks or chips
- Coconut flakes optional
Instructions
Make the Chocolate Cookie Dough
- Melt the butter: Gently melt 150 g butter using a water bath (50–60°C) or in the microwave for 30 seconds, stirring until fully melted.
- Mix with sugars: Add white sugar and brown sugar to the melted butter and stir until fully dissolved.
- Add egg: Let the butter mixture cool to about 30°C (warm but not hot). Add the egg and whisk until smooth and glossy.
- Combine dry ingredients: Sift in flour, cocoa powder, and baking powder. Fold gently until no dry spots remain. The dough should be soft and moist.
- Chill: Cover with plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and keeps the cookies from spreading too much.
Shape and Bake the Cookies
- Preheat oven: 180°C (350°F) for 10–15 minutes.
- Shape: Divide dough into 60 g portions. Roll each into a ball and place them on a parchment-lined tray, spaced 3–4 cm apart.
- Bake: Bake in the middle rack for about 15 minutes until the edges are dark and set but the centers remain soft.
- Create the thumbprint: While still warm, use the back of a spoon or round tool to gently press a well in the center of each cookie.
Make the Ganache and Assemble
- Melt the ganache: Combine dark chocolate and heavy cream in a bowl. Place over hot water (50–60°C) and stir until smooth and glossy.
- Fill: Let the ganache cool slightly, then spoon or pipe it into the wells of each cookie.
- Decorate: Sprinkle chocolate shavings or shredded coconut on top. Let the ganache set for 10 minutes before serving.
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