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Chocolate Thumbprint Cookies Recipe

Chocolate Thumbprint Cookies

Rahat
These Chocolate Thumbprint Cookies are a delightful blend of rich, velvety chocolate and buttery, crumbly texture. Ready in just 27 minutes, they’re an effortless way to satisfy your sweet tooth or impress guests with minimal effort.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 30 cookies
Calories 166 kcal

Ingredients
  

  • 1 cup unsalted butter softened
  • ⅓ cup sugar
  • ⅓ cup light brown sugar tightly packed
  • 1 large egg yolk
  • 1 teaspoon Rodelle vanilla extract
  • ½ teaspoon Rodelle vanilla paste optional
  • 2 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup coarse sugar for rolling (turbinado or organic cane sugar both work well)

Chocolate Bourbon Ganache

  • 1 cup semisweet chocolate chips
  • ¼ cup heavy cream
  • ½ Tablespoon unsalted butter
  • 1 teaspoon Rodelle vanilla extract
  • 1 teaspoon bourbon optional but recommended
  • ⅛ teaspoon salt

Instructions
 

  • Using an electric mixer, beat butter until well creamed.
  • Add sugars and beat until light and fluffy, about 30 seconds.
  • Add egg yolk, vanilla extract, and vanilla paste (if using), and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
  • Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
  • Roll cookie dough into approximately 1" balls and roll through the coarse sugar until completely covered in sugar.  Place on a wax paper lined plate and use your thumb to create an indent/crater in the center.
  • Transfer cookie dough balls to freezer and chill for at least 30 minutes (this will keep cookies from spreading too much).
  • Preheat oven to 375F (190C) and prepare a cookie sheet by lining with parchment paper (if you don't have parchment paper, just use an ungreased cookie sheet).
  • Once oven is preheated, remove cookie dough from freezer and transfer to prepared baking sheet, spacing cookies at least 1 ½" apart.   Bake for 12 minutes.
  • Remove from oven and immediately use a rounded teaspoon to re-indent the thumbprints, if needed.
  • Allow cookies to cool while you prepare the ganache filling.
  • Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.  Stir frequently until chocolate is completely melted and mixture is smooth.
  • Remove from heat and stir in vanilla extract, bourbon, and salt.  Stir well.
  • Allow mixture to sit and cool slightly, about 10 minutes.
  • Use a spoon to pour chocolate ganache into the crater of each prepared thumbprint cookie.  Ganache will set after about 1 hour at room temperature or you can put them in the refrigerator for about 30 minutes to speed up the process (cookies taste best at room temperature though).

Nutrition

Calories: 166kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 26mgSodium: 52mgPotassium: 52mgFiber: 1gSugar: 10gVitamin A: 236IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword baking, Chocolate, cookies, dessert, thumbprint
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