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These double chocolate thumbprint cookies are sweet, chocolaty cookies on the bottom with a smooth and luscious chocolate ganache in the center!
Who doesn’t love a plate of yummy chocolate cookies to dunk in a tall, cold glass of milk?
These double chocolate thumbprint cookies have a sweet chocolate cookie base and are filled with a decadent chocolate ganache.
They’re a fun cookie to make with kids, too! They love making the “thumbprints” on each cookie.
It’s an easy cookie to prepare for holiday get-togethers, cookie swaps with friends, or to bring to a bake sale.
Trust me, no one can refuse these delicious double chocolate thumbprint cookies!
Love all things chocolate? Try my Chocolate Zucchini Bread, Classic Chocolate Truffles, or my Espresso Dark Chocolate Mascarpone Frosting.
Ingredients for double chocolate thumbprint cookies
For cookies:
- All-purpose flour – A simple baking ingredient that helps hold your cookies together.
- Powdered sugar – This type of sugar dissolves quickly into the batter.
- Butter – Butter is the fat of choice for these cookies and will help to add moisture and yummy flavor to the cookie.
- Vanilla extract – Vanilla extract gives us a sweet vanilla flavor.
- Cocoa powder – Cocoa powder will give our cookies a deep, chocolate flavor.
- Baking powder – Baking powder will help these double chocolate thumbprint cookies to rise slightly.
- Egg – An egg will help emulsify the batter.
For filling:
- Heavy whipping cream – This will give us the perfect texture for our chocolate filling.
- Chopped chocolate bar/semi sweet chocolate chips – Using either is fine here, to give us a bold, chocolaty flavor.
Toppings for thumbprint cookies
If you’re feeling extra festive, feel free to sprinkle the tops of these cookies with colorful sprinkles or powdered sugar!
What is semi-sweet chocolate?
Semi-sweet chocolate is a type of dark chocolate that contains about 50% sugar.
It’s a great choice because the cookie is sweet, and if the chocolate were too sweet, that might be sugar overload!
Dark chocolate has a bold, chocolaty flavor that perfectly compliments the cookie’s taste!
Filling the cookies with chocolate
I used plain piping bags to fill the chocolate cookies with ganache.
You can also use a ziptop baggie if you don’t have any piping bags.
Storage and leftovers
Any leftover thumbprint cookies can be stored in an airtight container on the countertop for up to 3 days if they last that long!
More cookie recipes
- Looking for a chocolate chip cookie with a twist? Try my Chocolate Chip Crunch Cookies.
- Love all things chocolate mint? Try my Chocolate Peppermint Bark Cookies.
- Craving some citrus? Try my Lemon Shortbread Cookies.
- Want something sweet? Try my Peanut Butter Snicker Cookies.
Double Chocolate Thumbprint Cookies
Ingredients
For cookies:
- 8 ounces unsalted butter, room temperature
- ¾ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
For ganache:
- ¾ cup heavy whipping cream
- 1¼ cup semi sweet chocolate chips
Instructions
For cookies:
- Preheat your oven to 350 degrees F and line two baking trays with parchment paper.
- In a stand mixer using the paddle attachment, add the butter with the sugar and mix until light yellow in color and fluffy, about 5 minutes.
- Mix in the egg and vanilla extract. Scrape down the sides as needed.
- In a medium-sized mixing bowl whisk together flour, cocoa powder, baking powder, and kosher salt.
- With the mixer on medium-low speed carefully add the flour mixture.
- Mix until combined making sure to scrape down the sides and the bottom of the mixing bowl. The batter is ready when the paddle of the mixer has pulled in all the dough. This is a thicker dough.
- With a cookie scooper, scoop one cookie at a time.
- With your hands, take the dough and roll it into a ball.
- Place the cookie on the baking sheet, and with a ¼ teaspoon, press down in the middle to make a gap. I recommend putting some non-stick spray on the spoon so it doesn’t stick to the dough.
- Once they are all done, place them in the oven for 15 to 18 minutes, until the bottom is a bit golden.
- Meanwhile, prepare the ganache.
- Once they are completely cooled, fill the gap with chocolate ganache using a piping bag.
- Let them cool for a couple of hours in the refrigerator before serving.
For the ganache:
- In a small saucepan set over medium-low heat add the heavy whipping cream.
- Gently warm the cream without letting it boil.
- Place the chocolate chips in a heatproof bowl.
- Once the cream is hot, pour in the chocolate chips.
- Let it rest for 2 – 3 minutes until the chocolate has softened.
- Slowly stir until completely combined and all the chocolate has melted.
- Allow the ganache to cool for 10 minutes before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
