These are the quickest chocolate cookies you’ll ever make, seriously.
My partner and I love these with hot black coffee!
They feel old-school in the best way, like something you’d spot on a slightly chipped plate during the holidays, but also fancy enough to bring out when you want to impress without trying too hard.
Soft, deeply chocolatey, with that glossy pool of melted chocolate in the center, these are the kind of cookies my friends just finish in minutes!
One turns into three very quickly, especially when they’re still a little warm.
Tips to make them even better:
Use a scoop to make even cookies, this cookie scoop set is really good.
Use good-quality cocoa powder for a richer, deeper chocolate flavor.
Don’t overbake, these cookies should stay soft and slightly fudgy.
If the dough cracks while pressing, gently pinch it back together with your fingers.
Chill the dough for 10 minutes if it feels too soft to handle.
Warm the chocolate slightly so it melts smoothly into the cookie.
A silicone baking mat helps prevent spreading and gives even baking, something like this works beautifully.
Chocolate Thumbprint Cookies
Course: DessertDifficulty: Easy18-20
cookies20
minutes12
minutesIngredients
- For the cookies
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
- For the chocolate ganache
1/2 cup heavy cream
3/4 cup chopped dark or semi-sweet chocolate
Directions
- Start by creaming the butter and sugar together in a bowl until light and fluffy, then mix in the egg yolk and vanilla, scraping down the sides so everything blends smoothly and evenly.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder, then add this dry mixture to the butter mixture and mix just until a soft, cohesive dough forms without overworking it.
- Roll the dough into small balls and place them on a lined baking tray, then gently press your thumb or the back of a spoon into the center of each cookie to create a shallow well, smoothing any cracks around the edges with your fingers.
- Bake the cookies in a preheated oven at 180°C / 350°F for 10–12 minutes until set around the edges but still soft in the center, then remove from the oven and gently re-press the centers while they’re warm if needed to keep the wells defined.
- While the cookies cool slightly, heat the cream just until it begins to steam, then pour it over the chopped chocolate, let it sit for a minute, and stir until smooth and glossy to form the ganache.
- Spoon the warm ganache into the center of each cookie and allow them to sit at room temperature until the ganache sets to a soft, fudgy consistency.
- I absolutely love these during the weekend. My partner loves them too!
Get the best cookies with these tips:
Swap peanut butter for almond or sunflower seed butter.
Replace banana with 1 cup applesauce for a milder flavour.
Use maple syrup instead of honey for a vegan-friendly version.
Use dairy-free chocolate chips to make them entirely dairy-free.
Here are a few more cookie recipes you might enjoy:
