Dark Chocolate Thumbprint Cookies

Whisking Wolf
by Whisking Wolf
18 servings
27 min

Decadent and delicious these Dark Chocolate Thumbprint Cookies are made with Hershey’s Special Dark Cocoa and dark chocolate ganache. Top these two-bite cookies with festive sprinkles then enjoy with a tall glass of milk.

I always thought I’d marry a Gucci guy. You know the type, someone who wears velvet jackets and Oxford shirts and is on the cutting edge of haute fashion. Yet here I am, for better or for worse, with a husband who buys wardrobe staples at a gas station. As much as I wish I was kidding, it’s a common occurrence for my spouse to fill his tank and his closet in one fell swoop at 7-Eleven. Never mind that his plastic shoes probably leach chemicals into the soles his feet or that his camo shirts feel like 40 grit sandpaper, the corner station is his one-stop-shop for style.

The only light at the end of this unfashionable tunnel is that Santa can skip our house this year. I was too bad to get any gifts and there’s nothing my husband wants from elves at the North Pole. His entire list can be knocked out at a 24-hour convenience store in the aisle between condoms and bait and tackle. Oddly enough, that’s perfectly fine with me. Not only do I get off easy with Christmas shopping, but I also get out of sharing my cookies with Kris Kringle. And that’s what the holidays are really all about: keeping the cookies for yourself.

Once you try these Dark Chocolate Thumbprint Cookies, you won’t want to share them either. With rich and delicious Hershey’s Special Dark Cocoa in the dough, these two-bite cookies double down on chocolaty goodness with a dark chocolate ganache filling. And with all the money I’m saving buying off-brand clothes for my husband, I can splurge buying name-brand chocolate for my ganache. Guittard is my creamy smooth choice for the filling. Regardless of what brand you choose, these soft, fudgy thumbprints will be the hit of your holiday cookie tray.

Before sharing the Chocolate Thumbprint Cookies recipe, here are a few cookie baking tips to help you out:

Ingredient Tips

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.

Egg and butter need to be at room temperature before beginning. Having all ingredients at the same temperature before baking is the key to cookie success.

Save the sweetened hot cocoa powder going stale in your pantry for your next mug of hot chocolate. For the best dark chocolate flavor, Dutch process 100% unsweetened cocoa is a must for this recipe.

Preparation Tips

For best results, take care to avoid overmeasuring, overmixing and overbaking.

Chilling dough for a minimum of 2 hours is a must to prevent cookies from spreading in the oven, therefore, do not skip this step. Make ahead cookie dough can be chilled up to 2 days before baking; be sure to cover with dough plastic wrap if chilling longer than 2 hours.

How to Store Chocolate Thumbprint Cookies

Store thumbprint cookies in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week.

I hope you enjoy this recipe for Chocolate Thumbprint Cookies! Please leave a rating and review below when you give it a try. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like chocolaty cookies then you’ll love these Chocolate Molasses Crinkle Cookies. Flavored with sweet molasses and Hershey’s Special Dark Cocoa then coated in sugar, these wintery cookies are chewy and wonderful.

Dark Chocolate Thumbprint Cookies
Recipe details
  • 18  servings
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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Dark Chocolate Thumbprint Cookies
  • 1 cup all-purpose flour unbleached
  • 1/3 cup Hershey's Special Dark Cocoa Powder Dutch processed
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt fine
  • 1/2 cup unsalted butter softened to room temperature
  • 1/3 cup dark brown sugar packed
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure
  • 1/4 cup dark chocolate chopped
  • 1/4 cup heavy cream
  • holiday sprinkles
Dark Chocolate Thumbprint Cookies
Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
Beat butter and both sugars with an electric mixer until light and creamy. Scrape down the sides of the bowl with a spatula as needed.
Add egg and vanilla then beat until incoporated.
Reduce mixer speed to low, add dry ingredients to wet and mix until just combined.
Using a 1-tablespoon sized cookie scoop, scoop dough into round balls then place on a parchment-lined cookie sheets spaced 2 inches apart.
Using with the backside of a 1/4 teaspoon measuring spoon (or your thumb), make an indent in the top of each cookie.
Place baking pans in the refrigerator and allow dough to chill for a minimum of 2 hours.
Preheat oven to 350 degrees.
Bake cookies for 10 to 12 minutes until the edges are set.
Remove baking sheet from the oven then deepen the indents with the backside of a 1/4 teaspoon measuring spoon (or your thumb).
Allow cookies to cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely before filling with ganache.
Place chopped chocolate in a heat safe bowl. Set aside.
In a small saucepan, bring heavy whipping cream to a simmer over medium heat. Note: do not allow cream to come to a boil.
Pour hot cream over chocolate and allow the mixture to sit undisturbed for 3 minutes then stir until melted chocolate is smooth and evenly combined with cream.
Allow ganache to cool for 5 minutes before adding to cookies.
Using a small spoon, fill the indent of each cookie with ganache then top with sprinkles.
Allow ganache to thicken and set before serving.
Store cookies in an airtight container at room temperature up to 3 days.
Whisking Wolf
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