Chocolate Thumbprint Cookies

5 from 1 review

These chocolate thumbprint cookies are perfect to make for the holidays. They are a soft chocolate cookie rolled in sugar with a hole in the middle. It is filled with chocolate ganache and sprinkles.

Prep Time40

Cook Time9

Chilling Time1

Total Time1 49

Servings: small cookies

Calories: 173kcal

Author: Stephanie Rutherford

Ingredients

Chocolate Cookies

1 1/2 cups All-purpose flour
1/2 cup Unsweetened cocoa powder I used dutch process
1/2 tsp Baking soda
1/2 tsp Salt
3/4 cup Unsalted butter room temperature
3/4 cup Brown sugar packed light brown
1/4 cup White granulated sugar
1 tsp Pure vanilla extract
1 Large egg room temperature
1/3 cup White granulated sugar

Chocolate Ganache

1/2 cup Semi-sweet chocolate chips
1/4 cup Heavy cream
Christmas sprinkles

US - Metric

Instructions

Chocolate Cookies

In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
1 1/2 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 tsp Baking soda, 1/2 tsp Salt
In a large bowl using a mixer, beat the butter, brown sugar, and sugar. Beat for 2 minutes on high speed, it will get pale in color and fluffy.
3/4 cup Unsalted butter, 3/4 cup Brown sugar, 1/4 cup White granulated sugar
Add the vanilla and egg. Mix on medium speed until combined. Add in the dry ingredients and mix on low speed until just combined. This will be a thicker cookie dough.
1 tsp Pure vanilla extract, 1 Large egg
Pour the sugar in a bowl big enough to roll the cookie dough balls in. Use a small cookie scoop to scoop the cookie dough. Roll each cookie dough ball in your hands so it is smooth. Then, roll each cookie dough ball in the sugar.
1/3 cup White granulated sugar
Prep a cookie sheet with parchment paper. Place the cookie dough balls on the cookie sheet ( all of them). Use a 1/4th teaspoon to press a hole 2/3rds down into the cookie dough ball. If there are any cracks, use your hands to press it back together.
Chill the cookie dough balls in the fridge for 1 hour. Preheat the oven to 350℉. Bake 12 cookie dough balls on the cookie sheet at a time. Bake for 9 minutes. Immediately press the 1/4th teaspoon into the holes again. Bake for 2 more minutes.
Let the cookies sit for 5 minutes on the hot tray before transferring to a cooling rack. Cool completely.

Chocolate Ganache

In a bowl, pour the chocolate chips in. In a small pan over medium heat, heat the heavy cream until steaming. Pour the hot hot cream over the chocolate chips. Let it sit for 2 minutes.
1/2 cup Semi-sweet chocolate chips, 1/4 cup Heavy cream
Use a baking rubber spatula to mix the ganache until smooth. If any chocolate chunks remain, heat in the microwave for 10 second intervals until melted, stirring well in between.
Use a 1 teaspoon to dollop the ganache on top of the cookie. Top the cookies with sprinkles. Place in the fridge for 10-15 minutes to set the ganache.
Christmas sprinkles

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition