Double Chocolate Thumbprint Cookies – These thumbprint cookies are a crisp and buttery chocolate shortbread cookie filled with a rich and creamy chocolate ganache. A delicious and indulgent cookie recipe!
Double Chocolate Thumbprint Cookies
These cookies are absolutely delicious! By now, you’ve probably realized I love chocolate so when a recipe calls for double chocolate… then it’s even better! For these cookies, I made a chocolate shortbread cookie base and then filled it with homemade chocolate ganache. It may sounds tricky but trust me, it’s pretty easy!
Common Questions About Making Double Chocolate Thumbprint Cookies
What are double chocolate thumbprint cookies?
Double chocolate thumbprint cookies are a chocolate shortbread cookie that you press your thumb into the middle of before baking to create a well. The well is then filled with a homemade chocolate ganache.
How many servings does this recipe make?
This recipe makes about 18 cookies that are 1.5″.
How long do these cookies last?
These cookies last up to 3 days when stored in a refrigerated airtight container.
How can I decorate these cookies?
I like to melt some extra chocolate chips and drizzle the chocolate on top along with a sprinkle of flakey sea salt.
Ingredient Notes –
- Butter gives the cookies structure and richness– just make sure it’s fully softened so it incorporates into the dough smoothly.
- Powdered sugar sweetens the cookies and keeps them soft and light.
- Flour gives the cookies structure as well. I like to measure using the scoop and level method so I don’t add too much.
- Cocoa powder makes the cookies chocolatey. Feel free to use regular, dark, dutch-process, or all natural– they’ll all work in this recipe.
- Milk helps bring the dough together if you accidentally add too much flour.
- Chocolate is the main flavor in our ganache so make sure to choose one that’s good quality. I’m using semi-sweet but use whatever you like.
- Heavy cream thins the ganache so it’s pourable and then hardens in the fridge. Milk will not work– it must be cream!
Looking for more chocolate cookie recipes? Check these out!
For the Cookies
- 1 cup (2 sticks) butter, softened
- 1 cup powdered sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons milk, if needed
For the Ganache
- 4 ounces chocolate, finely chopped
- 2 tablespoons heavy cream
For the Cookies
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar.
- In a small bowl, mix together the flour and cocoa powder. With the mixer still on low speed, slowly add the dry ingredients to the butter mixture.
- Scrape down the sides of the bowl and mix just until no large lumps of flour remain. The dough should come together in large crumbles - if it is too dry, add 1 tablespoon of mix and mix to combine. If the dough still doesn't come together, add the second tablespoon of milk.
- Shape the dough into a disc and wrap it tightly with plastic wrap. Place it in the fridge to chill for 15 minutes.
- When the dough is chilled, place it on a lightly floured surface and roll it to 1/4" thick. Cut out as many 1.5" round cookies as you can.
- Use your thumb or a spoon to create a small well in the center of each cookie.
- Place the cookies on a parchment lined baking sheet and put them into the freezer to chill for 15 minutes. While the cookies chill, preheat your oven to 350 degrees F.
- Bake the chilled cookies for 12-15 minutes, or until the edges are set and the center is no longer soft. If the wells in the center puff too much while baking, use a spoon to reshape them while the cookies are still warm.
- Allow the cookies to cool completely before adding the ganache.
For the Ganache
- Place the finely chopped chocolate in a small, heat-proof bowl.
- Heat the heavy cream (in the microwave or on the stovetop) just until it begins to steam. Add the cream to the chocolate and allow it to sit for 1 minute.
- Stir the ganache until it is smooth and the chocolate has fully melted. Place as much ganache as will fit into the center of each well (about 1 teaspoon).
- (Optional) Add a drizzle of melted chocolate (I'm using dark, but any chocolate will work) and a sprinkle of flakey sea salt.
- Allow the ganache to set completely before enjoying (about 10 minutes in the fridge or 30 minutes at room temperature). Store any leftovers in an airtight container in the fridge for up to three days.
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