These dark chocolate thumbprint cookies are incredibly rich, so chocolatey, and more and more decadent and indulgent with every bite. The cookie has an almost brownie-like texture, while the dark chocolate ganache filling is super smooth and luscious. These cookies come together so easily and there is no chill time, so you can be enjoying a batch in less than 30 minutes!
Why you will love these dark chocolate thumbprint cookies
- They are ultra chocolatey. All components of these cookies are chocolate chocolate and more chocolate. The cookie has an almost brownie-like texture - so it is super fudgy, rich, and decadent. The filling is a silky smooth and decadent dark chocolate ganache.
- They are so easy to make. These cookies come together in less than a half hour! The dough is super easy to whip up and there is no dough chill time. Also, they only take 10-12 minutes in the oven.
- All purpose flour: all purpose flour is the flour of choice for these cookies. It makes for the perfect soft and tender crumb.
- Cocoa powder: Dark (dutch processed) cocoa powder is used in these cookies. It has a very deep and rich chocolate flavor.
- Cornstarch: makes for a chewy, soft, and thick cookie.
- Leavener: baking powder allows these cookies to puff up very nicely in the center.
- Butter: unsalted butter is the butter of choice for the cookie so we can control exactly how much salt goes into the recipe.
- Cream cheese: cream cheese is also used in the cookie - it provides a slight tang and the best texture to the cookies.
- Sugar: we use granulated sugar in this recipe.
- Eggs: one egg and one egg yolk makes for a perfectly soft, thick, and chewy cookie.
- Chocolate: I like dark chocolate for the ganache, but you can also use semi-sweet if you prefer something a little less bitter. For these cookies, I used a Trader Joe's 72% chocolate bar. Make sure to use good quality chocolate for this!
- Heavy cream: for the chocolate ganache.
- Whisk dry ingredients. Whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. Set aside.
- Beat wet ingredients. Beat together the butter and cream cheese. Add the granulated sugar and beat. Add the egg, egg yolk, and vanilla extract and beat until combined.
- Combine. Add the dry ingredients to the wet ingredients and mix on low speed until a dough forms.
- Roll the dough. Scoop the dough using a cookie scoop and immediately place it on a baking sheet lined with parchment paper.
- Bake. Bake for 10-12 minutes until the edges are set and centers are puffed up.
- Indent. Using a rounded teaspoon, press the bottom of the teaspoon into the cookie until it forms a rounded indent.
- Make the ganache. Pour heated heavy cream over chopped chocolate and let it sit for 3-4 minutes. Gently stir until combined.
- Assemble. Spoon the ganache into the indents you made in the cookies. Enjoy!
Dark chocolate thumbprint cookie baking tips
I have made many cookies in my lifetime and I have some tips and tricks that I do every single time to ensure my cookies come out *mwah* chef's kiss.
Properly measure the flour.
This applies to all baked goods, but especially in cookies. Too much flour and the cookies will be way too dry and not spread. The best way to measure flour is with a kitchen scale - it is the most accurate. If you don't have a kitchen scale, spoon the flour into a measuring cup, then level it off with a knife.
Don't over bake.
Cookies are actually really easy to over bake. You want to pull the cookies from the oven when the edges are crisp and golden but the centers are soft and slightly underdone. This is because the cookies continue to bake when you take them out of the oven - so that slightly underdone cookie center will turn into a soft and melty center by the time they are ready to eat.
With a dark dessert like this one, it is obviously hard to tell if the edges are golden, so look at the textures instead. The edges will be set and the centers will be puffed up.
Use a cookie scoop!
This dough is thick and sticky and will 100% stick to your hands if you try to roll them. A cookie scoop is absolutely needed! I used a 1.125 oz cookie scoop from Amazon.
Make sure to use good quality chocolate.
Good quality chocolate is key for a silky and smooth ganache. This means do NOT use chocolate chips! Chocolate chips have an agent in them to help them keep their shape in the oven and therefore they do not melt as easily as chopped chocolate from a bar would. You want the hot heavy cream to melt the chocolate completely by itself, otherwise you run the risk of having to microwave them.
Store them properly.
Once completely cool, store the cookies in an airtight container at room temperature. If you want to freeze the baked cookie, place the baking sheet in the freezer for 2-3 hours until frozen, then transfer to a ziplock bag. Cookies can be frozen for up to three months.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
Other recipes you may like
- Oreo Stuffed Chocolate Chip Cookies
- Brown Butter Maple Chocolate Chip Cookies
- Chocolate Caramel Thumbprint Cookies
Dark Chocolate Thumbprint Cookies
- 1 ¾ cups (219 grams) all purpose flour
- ½ cup (50 grams) dark (dutch processed) cocoa powder
- 1 tablespoon (8 grams) cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter room temperature
- 1 8 oz package cream cheese room temperature
- 1 ½ cups (300 grams) granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
Dark Chocolate Ganache
- ½ cup (120 grams) heavy whipping cream
- 4 oz dark or semi-sweet chocolate chopped, preferably a bar and not chocolate chips
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, dark cocoa powder, cornstarch, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the butter and cream cheese together on medium-high speed until smooth and no lumps remain.
- Add the granulated sugar and beat on medium-high speed until combined, about 2 minutes. Scrape down the bottom and sides of the bowl.
- Add the egg, egg yolk, and vanilla extract, and mix on low-medium speed until combined, scraping down the bottom and sides of the bowl as necessary.
- Add the dry ingredients and mix on low speed until a dough forms. It will be thick and sticky, so you will need a cookie scoop otherwise the dough will stick to your hands.
- Using a medium-sized cookie scoop (mine was a 1.125 oz cookie scoop), about 2-2.5 tablespoons of dough, scoop the cookie dough and place on the baking sheet 2-3 inches apart.
- Bake the cookies for 11-12 minutes until the cookies are set. Remove the cookies from the oven and let cool for 2 minutes on the pan. Then, using a rounded teaspoon, press the bottom of the teaspoon into each cookie until it forms a rounded indent. You can also use your thumb.
- Let the cookies cool on the baking sheet for an additional 5 minutes, then transfer to a cooling rack to cool completely.
Dark Chocolate Ganache
- While the cookies are cooling, make your ganache. Chop your chocolate finely and set aside.
- Warm the heavy cream over the stove on medium heat until gently simmering and bubbles form at the edges of the pan. Pour the warmed heavy cream over the chopped chocolate and let sit for 3-4 minutes. The warmed heavy cream will melt the chocolate.
- Gently stir the cream and chocolate together until completely combined and smooth.
- Carefully spoon the ganache into the indents you made in the cookies. Top with shaved chocolate, mini chocolate chips, etc., and enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!