Double Chocolate Thumbprint Cookies
Rich, chocolatey, and topped with a silky dark chocolate ganache, these Double Chocolate Thumbprint Cookies are a decadent little treat that look as good as they taste. Perfect for when you want a bite-sized dessert with maximum chocolate flavour, they’re just as lovely for an afternoon tea plate as they are for a holiday cookie tray.
I love these because they feel a little bit fancy without being complicated. They’re more chewy cookie than a shortbread. The buttery chocolate cookie base pairs so well with the smooth ganache filling, and you can even decorate them with sprinkles, chopped nuts, or a drizzle of white chocolate to make them extra special.
Why You’ll Love This Recipe
- Double chocolate – rich cocoa cookie plus a glossy dark chocolate Double ganache centre. I feel I need to confess I ate a LOT of ganache while making this recipe!
- Easy but impressive – no fancy equipment needed.
- Perfect for holidays – they look beautiful on a festive tray.
- Customisable – decorate with sprinkles, nuts, or a touch of sea salt.
Ingredients Breakdown
- Plain flour (all-purpose flour) – the base of the cookie dough, giving structure.
- Cocoa powder – adds rich chocolate flavour to the cookie itself.
- Baking powder – a little lift, but keeps cookies soft and chewy.
- Salt – balances the sweetness and brings out the cocoa.
- Unsalted butter – softened, for richness and that lovely tender texture.
- Caster sugar (granulated sugar) – keeps the dough sweet and slightly crisp.
- Egg yolk – adds richness and helps bind the dough.
- Vanilla extract – rounds out the flavour.
- Dark chocolate – for the ganache filling, rich and smooth. I used Lindt Excellence with a touch of sea salt, but honestly any dark chocolate would work well – I usually like to use Lidl own brand 70p chocolate for ganache!
- Double cream (heavy cream) – creates a luscious, glossy ganache.
How to Make This Recipe
- Prep the oven – Preheat oven to 175°C (350°F). Line 2 baking trays with parchment paper.
- Mix dry ingredients – In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Cream butter and sugar – In a stand mixer, beat the butter and sugar until pale and fluffy.
- Add egg yolk and vanilla – Mix until combined.
- Combine – Add the dry ingredients into the wet and mix until a soft dough forms.
- Shape – Roll the dough into 1-inch (2.5cm) balls and place on the trays.
- Make indentations – Use your thumb or the back of a teaspoon to press a dip in the centre of each cookie.
- Bake – Bake for 10–12 minutes, until just set. If needed, press the indent again gently while warm. Cool completely.
- Make ganache – Heat cream until steaming, then pour over the chopped chocolate. Let sit for 2 minutes, then stir smooth.
- Fill – Spoon or pipe ganache into the cooled cookies. I grated some extra chocolate over the top of the cookies, but this is totally optional. Leave to set before serving.
Tips for Success
- Re-shape indents after baking if (when) they puff up too much.
- Don’t overbake – they should be soft with set edges.
- Decorate while the ganache is soft so toppings stick.
FAQ
Can I freeze these cookies?
Yes, freeze unfilled cookies for up to 2 months. Add ganache after thawing.
Can I use milk chocolate for the ganache?
Yes, though you may want to reduce the cream slightly so it isn’t too runny. It’s a 2.5:1 ratio of chocolate to cream for milk chocolate.
Do they need chilling before baking?
No, the dough holds its shape well enough without chilling.
Double Chocolate Thumbprint Cookies
Equipment
- Stand Mixer or hand mixer with mixing bowl
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Small saucepan
- Mixing bowl
- Piping Bag optional, for neat filling
Ingredients
For the cookies:
- 125 grams plain flour 1 cup all-purpose flour
- 30 grams cocoa powder ¼ cup
- ¼ teaspoon baking powder ¼ tsp
- Pinch of salt
- 115 grams unsalted butter softened ½ cup
- 100 grams caster sugar ½ cup granulated sugar
- 1 egg yolk 1 egg yolk
- 1 teaspoon vanilla extract 1 tsp
For the ganache:
- 150 grams dark chocolate finely chopped 5 oz
- 150 mililitres double cream ⅔ cup heavy cream
Instructions
- Preheat oven to 175°C (350°F). Line 2 baking trays with parchment.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In a large bowl or your stand mixer, cream butter and sugar until light and fluffy.
- Mix in egg yolk and vanilla.
- Add dry ingredients and stir until dough comes together.
- Roll into 1-inch balls, place on trays, and press a thumbprint into each.
- Bake 10–12 minutes until just set. Re-press centres if needed. Cool completely.
- Heat cream until steaming, pour over chocolate, let sit for two minutes, then stir smooth.
- Spoon or pipe ganache into cookie centres. Allow to set before serving. Add chocolate sprinkles or any other toppings. I grated a little bit more chocolate over the cookies but feel free to embellish them as you like!
