These Chocolate Thumbprint Cookies are one of our favorites. They are a soft double chocolate cookie that has a creamy chocolate ganache center of each cookie. They are perfect cookies for holiday baking, everyday dessert or treats for friends and family.
In a medium mixing bowl, add the butter and blend with an electric mixer on low speed until fluffy. (you can also use the bowl of a stand mixer with the paddle attachment).
1 cup butter
Gradually add the powdered sugar in batches of ¼ cup servings and blend in completely, scraping down the sides of the bowl.
1 cup powdered sugar
In a small bowl, add the flour and cocoa powder and toss to blend.
1 ¾ cups all purpose flour, ¼ cup unsweetened cocoa powder
Add the dry ingredients to the butter/sugar mixture in batches as well and beat on low speed, scrape down the sides of the bowl once again and mix just until no large lumps of flour remain.
The dough should look like large crumbles. If it's a little dry, add 1 tablespoon of milk and mix it in. If you need an addition tablespoon of milk still add one more.
2 tablespoons milk
Shape the dough into a round flat disc and wrap it with plastic wrap then place it in the refrigerator 15 minutes to chill.
After chilling, place the dough on a lightly floured surface and roll in out until the dough ¼” thick. Using a 1 ½ inch round cookie cutter, cut out as many cookies as you can.
You can also use a 1 ½ tablespoon cookie scoop and roll the chilled dough into a ball.
Use your thumb or a spoon to press a small circle into the center of each cookie. (careful not the go all the way through)
Place the cookies on a parchment paper lined baking sheet and put them into the freezer to chill for 15-30 minutes.
While the cookies chill, preheat the oven to 350° F.
Bake the cookies for 12-15 minutes. If the centers puff too much while baking, use a spoon to press it down while they are still warm.
Allow the cookies to cool completely before adding the ganache.
Making the Filling
Place the chocolate pieces in a small microwave safe bowl
4 ounces chocolate
In a separate microwave safe bowl, heat the heavy cream in the microwave just until it begins to steam.
¼ cup heavy cream
Add the heated cream into the melted chocolate and allow it to sit for 1 minute.
Then, stir the ganache until it is smooth and the chocolate has fully melted.
Spoon about a teaspoon of the chocolate filling into the center hole. (you can also place the filling in a piping bag or a plastic sip closure baggie a corner cut off).
Place the tray in the refrigerator for about 10 minutes or 30 minutes at room temperature to completely set.
Notes
Store cookies in an airtight container 3-4 days. or store in the refrigerator for up to a week. Use parchment paper or wax paper between layers in the container to avoid sticking together. Sprinkle coarse sugar over the cookies before baking. Or roll the dough balls in the sugar before pressing the centers.Drizzle the cookies with melted chocolate, (use dark chocolate, milk chocolate, or white chocolate chips)Use light brown sugar instead of powdered sugar in the cookie dough or a mixture of white sugar and brown sugar.Be sure to use the scoop and level method of the flour to avoid adding too much and the cookies being dry.Use regular, dutch process, dark, dutch-process cocoa in the cookie dough.Use a good quality chocolate for the filling. I like semi-sweet but use milk chocolate or bitter chocolate if you prefer.Be sure to use heavy cream for thinning the filling. Milk doesn't give the same results.