Chocolate Thumbprint Cookies are the ultimate indulgence for any chocolate lover. Soft and chewy with a rich cocoa flavor, these delightful treats are filled with a smooth chocolate ganache that takes them to the next level. Whether you’re preparing for a special occasion or simply want to satisfy a chocolate craving, these cookies are easy to make and incredibly satisfying. Plus, they’re a fantastic option for meal prep and can be enjoyed by the whole family. Dive into this recipe and treat yourself to some delicious Chocolate Thumbprint Cookies today!
Why make this Chocolate Thumbprint Cookies recipe
- Kid-approved: These cookies are perfect for children and adults alike.
- Quick prep: Whip them up in less than an hour, making them a fantastic last-minute dessert.
- Protein-rich: With the inclusion of eggs and chocolate, these cookies pack a tasty punch of energy.
- Meal-prep friendly: Bake a batch and enjoy them throughout the week.
- Budget-friendly: Made with common pantry ingredients, these cookies won’t break the bank.
"These Chocolate Thumbprint Cookies are the best part of my weekend! They always disappear fast!" – Jenna L.
How to make Chocolate Thumbprint Cookies
Making Chocolate Thumbprint Cookies is a simple process that requires just a few tools, including mixing bowls, a whisk, a baking sheet, and parchment paper. This straightforward recipe allows you to have delicious cookies right out of the oven in no time. For a refreshing pairing, consider trying our Bold Refreshing Southwest Chicken Salad alongside these sweet delights.
Ingredients
To make these scrumptious Chocolate Thumbprint Cookies, you’ll need the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chocolate chips (for ganache)
- 1/2 cup heavy cream
These ingredients are fairly standard, making Chocolate Thumbprint Cookies an accessible option for bakers of all levels. You can also substitute ingredients to adjust the flavor, such as using almond flour for a gluten-free version.
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, and salt.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Scoop tablespoons of the dough and roll into balls. Place them on the prepared baking sheet and make an indentation in the center of each cookie.
- Bake for 10-12 minutes.
- While cookies are baking, make the ganache by heating the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add chocolate chips; stir until smooth.
- Once cookies are out of the oven, fill the center indentation with ganache. Allow to cool before serving.
For more flavorful inspirations, check out our **[Creamy Chicken Casserole](https://tastyfitrecipes.com/creamy-chicken-casserole/)** recipe!
How to serve Chocolate Thumbprint Cookies
These delightful cookies are best enjoyed fresh, but they also pair beautifully with a scoop of vanilla ice cream or a glass of milk. For a hint of flair, dust them lightly with powdered sugar or drizzle melted chocolate over the top. These cookies not only taste great but can be a stunning centerpiece on any dessert table.
How to store
To keep your Chocolate Thumbprint Cookies fresh, store them in an airtight container at room temperature for up to one week. For longer storage, consider freezing them in a single layer, then transferring to a zip-top bag for up to three months. When ready to enjoy, let them thaw at room temperature or microwave them for a few seconds. For safe storage timing, see USDA FoodData Central.
Tips to make
- Chill the dough: If the dough is too sticky, chill it for 30 minutes before rolling.
- Use a teaspoon for ganache: For a more controlled fill, use a small teaspoon to portion the ganache into the indentations.
- Experiment with nuts: Add chopped nuts on top of the ganache for an added texture.
- Tempering chocolate: If you want a shiny finish on your ganache, consider tempering your chocolate chips prior to adding them to the cream.
Variations
- Gluten-free: Substitute regular flour with a gluten-free all-purpose blend.
- Dairy-free: Use coconut oil instead of butter and a dairy-free chocolate for the ganache.
- Nutty flavor: Incorporate crushed hazelnuts to the dough for a delicious twist.
FAQs
Can I use dark chocolate instead of semi-sweet in Chocolate Thumbprint Cookies?
Yes, using dark chocolate will give a richer flavor and can enhance the cookie’s overall taste.
How long do Chocolate Thumbprint Cookies last?
When stored properly in an airtight container, Chocolate Thumbprint Cookies can last up to one week at room temperature.
What type of chocolate is best for the ganache in Chocolate Thumbprint Cookies?
Semi-sweet chocolate chips work best, but feel free to use your favorite variety—dark chocolate can also add a depth of flavor.
After trying this recipe, you may be interested in calculating the nutritional information of your favorite cookies. For detailed insights, visit Healthline.
Chocolate Thumbprint Cookies are a delightful treat that everyone will love! Whether for a special event or a cozy night in, do share your experiences in the comments below or let your friends know on social media!
Chocolate Thumbprint Cookies
Ingredients
For the Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
For the Ganache
- 1 cup chocolate chips for ganache
- 1/2 cup heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, and salt.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Scoop tablespoons of the dough and roll into balls. Place them on the prepared baking sheet and make an indentation in the center of each cookie.
Baking
- Bake for 10-12 minutes.
- While cookies are baking, make the ganache by heating the heavy cream in a small saucepan until it begins to simmer.
- Remove from heat and add chocolate chips; stir until smooth.
- Once cookies are out of the oven, fill the center indentation with ganache. Allow to cool before serving.