Chocolate Thumbprint Cookies
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Indulge in the ultimate chocolate experience with these irresistible Chocolate Thumbprint Cookies! Each bite is a perfect blend of tenderness and intense chocolate goodness. Whether you fill them with luscious melted chocolate for an extra-rich treat or opt for a vibrant raspberry jam for a fruity twist, these cookies are sure to tantalize your taste buds!
Indulge in these delightful chocolate thumbprint cookies! Super simple to whip up, these two-bite treats are packed with rich chocolatey goodness, just like my favorite chocolate cupcakes or silky chocolate mousse.
What I love most about these cookies is their versatility. You can fill them with luscious chocolate ganache, sweet raspberry jam, or even a drizzle of homemade salted caramel sauce. The jam seeps into the cookie, keeping it incredibly moist and infusing every bite with amazing flavor. Plus, they stay fresh and delicious for up to 10 days!
These thumbprints are the perfect treat to bake ahead for the holidays, alongside festive chocolate orange brownies and classic cut-out sugar cookies. Whether you’re sharing them at parties or keeping them all to yourself, they’re sure to be a hit!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- All-purpose flour
- Salt
- Butter: Unsalted sweet cream butter yields the best results.
- Semisweet chocolate: Look for bars of baking chocolate. This works better than chocolate chips.
- Granulated sugar
- Eggs: Bring the eggs to room temperature before using.
- Pure vanilla extract
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk the flour and salt together in a small bowl.
- Melt the chocolate and butter together in a medium bowl.
- Whisk in the sugar, followed by the eggs and vanilla.
- Add in the flour and mix until just combined.
- Cover and refrigerate the cookie dough for at least 2 hours.
- Scoop 1 tablespoon-sized balls and roll them in sugar. Arrange sugar-coated cookie dough balls on a baking sheet.
- Use a teaspoon to make an indentation in each cookie dough ball.
- Bake until set. Let cool completely.
- Fill cavity with melted chocolate and refrigerate until set.
Tips For Success
- The indentation will puff up during the baking process. Gently press them down again while the cookies are still warm from the oven.
- Allow the cookies to cool completely before filling them with chocolate or jam.
- Use a piping bag or spoon to drizzle the melted chocolate/jam into the indentation.
More Recipes You’ll Love
- Lemon Thumbprint Cookies
- Classic Thumbprint Cookies
- Dulce de Leche Thumbprint Cookies
- Chocolate Peanut Butter Cookies
Chocolate Thumbprint Cookies
Ingredients
For the Cookies
- ¾ cup (97 g) all-purpose flour
- ½ teaspoon salt
- 5 tablespoons (70 g) unsalted butter, cut into pieces
- 8 ounces (226 g) semisweet chocolate, coarsely chopped
- ⅔ cup (133 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (66 g) granulated sugar, for coating
For the Filling
- 4 ounces (113 g) semisweet chocolate, chopped
- ½ teaspoon canola or vegetable oil
Instructions
For the cookies
- Whisk together the flour and salt in a small bowl.
- Microwave the butter and semisweet chocolate in a medium bowl at 50% power for 2 minutes, stirring often until melted and smooth.
- Whisk in the sugar, followed by the eggs one at a time. Whisk in the vanilla.
- Add the flour and use a silicone spatula to stir just until fully combined.
- Cover with plastic wrap and refrigerate for at least 2 hours or up to 4 days.
- Preheat the oven to 350F and line 2 baking sheets with parchment paper.
- Shape the dough into 1 tablespoon size balls and roll the balls in granulated sugar.
- Place balls 2 inches apart on the prepared baking sheet. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.
- Bake one sheet at a time for 10-12 minutes, until edges of the cookies feel firm. The indentations will have puffed in the oven, so you’ll want to press them down again while the cookies are still warm. Repeat with the second sheet. Let cookies cool completely.
For the filling
- Microwave the semisweet chocolate and oil in a medium bowl at 50% power for 2 minutes, stirring often until melted and smooth.
- Use a spoon or piping bag to fill each indentation to the brim. Place cookies in the refrigerator for 10 minutes, until the chocolate is set.
Notes
- Storage: The cookies will keep for about 5 days in a covered container at room temperature.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.