With a tender chocolate cookie base and a homemade ganache center, these Chocolate Thumbprint Cookies are decadent chocolate bites of deliciousness.
Make your own Chocolate Thumbprint Cookies with this super easy recipe. With a chocolate dough and a tasty homemade chocolate ganache on top, these double chocolate cookies are just what chocolate lovers will go crazy for.
We added these to our holiday baking routine recently and I always need to make an extra batch just because we always want to snack on these!
They’re sooooo good! Full of the best chocolate flavor in every bite, if you are that chocolate lover – then you’ll be reaching for more and more of these cookies.
They are super simple to whip together too, with easily available pantry ingredients. The hardest part is sitting and waiting for the ganache to set up, but in the end it is absolutely worth it.
These are great for the holidays at parties or on cookie trays, but they are also great dessert all year long. Who doesn’t love chocolate, right?
If you are looking for another cookie to add to your baking list this season, you absolutely cannot go wrong with these Chocolate Thumbprint Cookies.
WHY THIS RECIPE WORKS:
- It’s a no chill required cookie recipe.
- They’re a perfect twist on the traditional thumbprint cookies.
- What all chocolate lovers dreams are made of – the chocolate ganache on top really sets them apart!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Heavy whipping cream
Semi-sweet chocolate chips
HOW TO MAKE CHOCOLATE THUMBPRINT COOKIES, STEP BY STEP:
- Preheat your oven to 350 degrees F. Line two baking pans with parchment paper, set aside.
- In a stand mixer, using the paddle attachment, add in the butter and the powdered sugar and mix until creamed and combined.
- Once it’s combined, add in the rest of the ingredients for the cookies together. Make sure you scrape down the sides. Pause often to make sure you get all the ingredients well mixed. Once the paddle has pulled in all the dough, it is ready.
- With a small cookie scoop (about 1 Tablespoon), 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. With a ¼ teaspoon, press down in the middle to make an indent. 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 and bake for 15 to 18 minutes, until the bottom is a bit golden.
- Meanwhile, prepare the ganache.In a small saucepan, heat up the whipping cream, but make sure it doesn’t boil.
- Place 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 to cool for 10 minutes before using.
- Place cooled ganache into a piping bag, then cut the tip off.
- Once the cookies are completely cooled, fill the indents with chocolate ganache with the piping bag.
- Let cool for a couple of hours in the refrigerator before serving.