Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies are rich and chewy chocolate cookies with a smooth and velvety chocolate ganache filling topped with crunchy pistachios. This twist on classic Jam Thumbprint Cookies is easy to make, absolutely delicious, and perfect for chocolate lovers!

These chocolate thumbprints are perfect to make during the holidays as part of a cookie exchange or holiday cookie box, but are the kind of cookie that you can bake any time of the year. Although they require some chilling time, you can serve these bakery-style two-bite cookies in just an hour and a half.

Why You'll Love these Chocolate Thumbprint Cookies

• Double chocolate flavor. A chocolate cookie dough base and chocolate ganache filling makes these chocolate thumbprints a doubly-decadent experience.
• Easy to make. These delicious chocolate thumbprints generally follow standard cookie-making procedure until it comes time to shape the dough when you’ll create a shallow indentation in each cookie to fill with simple homemade chocolate ganache once they cool. The whole process takes an hour and a half (1 hour of which is chill time).
• Made with simple baking staples. If you are an avid baker, then you will likely have the ingredients called for in this recipe. These cookies are made with typical chocolate cookie ingredients like flour, sugar, cocoa powder, and butter.
• Classic Christmastime treat. Thumbprint cookies are a time-tested traditional holiday dessert all over the world — along with classic like Peanut Butter Blossoms, Chocolate Crinkle Cookies, Italian Christmas Cookies, and Ginger Cookies.

Ingredient Notes

To make these delicious Chocolate Thumbprint Cookies, you will need the following ingredients (full measurements in recipe card below):

• flour - you can also try a measure-for-measure gluten free flour to make these more friendly to people with gluten sensitivity.
• cocoa powder - use unsweetened cocoa powder to control the sweetness of the cookies.
• baking powder
• salt 
• butter - use unsalted butter to control the flavor of the cookies. If you need to use salted butter, omit the salt called for in this recipe.
• light brown sugar - you can use an equal amount of dark brown sugar instead for more molasses flavor.
• white sugar - use your preferred granulated sugar (like cane sugar, date sugar, or coconut sugar), or use a sugar-free substitute like stevia or monk fruit.
• egg - set the eggs out ahead of time or place them in a bowl of warm water for a few minutes to bring them up to room temperature.
• vanilla extract - you can use an equal amount of vanilla bean paste for a richer vanilla flavor, or try a different extract flavor such as almond extract or peppermint extract.
• semi-sweet chocolate - you can substitute with other chocolates such as milk, white, or dark chocolate. Note that milk and white chocolate add a lot of sweetness, so it will make the cookies sweeter.
• heavy whipping cream - you could subsitute this with whole milk, but it will change the texture of the ganache slightly and make it more soft (wont set as easily).
• chopped pistachios - you can substitute pistachios with your favorite nuts such as chopped walnuts, almonds, or pecans.

Baking Tools and Equipment

You will also need the following baking tools and equipment:

• measuring cups and spoons
• mixing bowls
• hand mixer
• cookie scoop
• half sheet baking pan and silicone baking mat (or parchment paper)
• wire cooling rack

How to Make the Best Chocolate Thumbprint Cookies

1. Combine dry ingredients. In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

2. Combine wet ingredients. Use a stand mixer (or hand mixer) and cream the butter and sugars together in a mixing bowl on medium speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and continue to beat on medium until fully incorporated.

3. Add dry ingredients to wet ingredients. Gradually add the dry ingredients until just combined.

4. Roll cookies and coat. Place granulated sugar for rolling into a shallow bowl. Take 1 tablespoon of dough at a time and roll into 1-inch balls. Roll into the sugar to coat.

5. Make indentations. Make an indentation with your thumb (or the back of a small spoon or melon baller) into the centre of each ball.
6. Chill. Place cookies on a silpat or parchment-lined half sheet baking pan, spaced 2 inches apart. Transfer the baking sheet to the refrigerator and chill the cookies for 1 hour (or place in the freezer for 30 minutes).

7. Bake. Bake the cookies in a 350F preheated oven for 10-13 minutes until the edges are set. If the indentations have started to close, use the back of a spoon or melon baller to carefully make the indentation bigger again, while the cookies are still hot.
8. Cool. Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.

How to Make Chocolate Ganache

1. Prep chocolate. Place chopped chocolate into a medium mixing bowl.
2. Heat cream. Heat the heavy cream in a small saucepan until it begins to simmer. Immediately remove from heat before it begins to boil.
3. Add cream to chocolate. Pour hot cream over top of the chopped chocolate and let it sit for 5 minutes to allow it to soften the chocolate. Then, use a spoon to slowly stir until completely combined.
4. Cool. Allow the ganache to cool down and thicken uncovered for 10-20 minutes.

How to Assemble Thumbprint Cookies

1. Use a small spoon to scoop just under a teaspoon of the ganache into each indentation.
2. Sprinkle crushed pistachios on top of the ganache.
3. Allow the ganache to set completely (about 1 hour or faster in the refrigerator) before storing the cookie to avoid smudging.

Storing and Freezing Instructions

How to Store

Store chocolate thumbprint cookies in a single layer in an airtight container. Store in a cool, dry place for up to 4 days (the kitchen counter is usually fine). You can store them longer in the refrigerator, about 10 days.

How to Freeze

Freeze thumbprint cookies uncovered on a parchment lined baking sheet for 1-2 hours until the cookies are completely solid. Then, transfer to an airtight container between layers of parchment paper. Store in the freezer for up to 3 months.

More Cookie Recipes

• 50 Best Cookie Recipes
• Jam Thumbprint Cookies
• Chocolate Shortbread Cookies
• Oreo Truffles
• Hot Chocolate Cookies
• Double Chocolate Chip Cookies

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