Description
These Double Chocolate Thumbprint Cookies are a rich, fudgy treat with a tender chocolate base and customizable fillings like ganache or fruit preserves. Perfect for holidays, parties, or gifting, they’re simple to make and utterly indulgent.
Ingredients
Scale
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/4 teaspoon salt
For the Filling:
- 4 ounces (115g) dark or semisweet chocolate, chopped
- 1/4 cup (60ml) heavy cream
- Optional: 1/4 cup fruit preserves (raspberry, apricot, or your favorite flavor)
Instructions
- Cream butter and sugar until fluffy. Add egg yolks and vanilla; mix well.
- Combine flour, cocoa powder, and salt in a separate bowl. Gradually add to wet ingredients until a dough forms. Chill for 30 minutes if needed.
- Roll dough into small balls and place on a baking sheet. Use your thumb or a spoon to create an indentation in each ball.
- Bake at 350°F (175°C) for 10-12 minutes until set. Let cool completely.
- Heat cream until simmering, then pour over chopped chocolate. Stir until smooth to make ganache.
- Fill cookie indentations with ganache, and top with fruit preserves if desired. Let set before serving.
Notes
- Chilling the dough prevents cookies from spreading during baking.
- Use high-quality chocolate for the best ganache.
- Add a pinch of sea salt or crushed nuts on top for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American