Chocolate Thumbprint Cookies

Cookies are a staple during the holidays and I feel the more chocolate flavour the better! And those are just the kids all time favourites, other than the gingerbread men and iced sugar cookies. 

I thought these chocolate thumbprint cookies would be a favourite among just the adults. Silly me, I didn’t consider that the kids might actually love them more than the adults. So I ended up making 2 extra batches of these because they were never enough. 

The size of these chocolate thumbprint cookies are great. They are small enough to get a sample of the flavour without having to eat a full, huge cookie, like my chocolate chunk cookies or sugar cookies. Because these cookies are so rich, bite size is best. You can eat as many as you want, but you aren’t forced to finish a huge, rich cookie.

Preparation Time 15 minutes 

Cook Time 15 minutes 

Chill Time 1 hour 

Yields 32 cookies 

Ingredients 

Cookies 

1 1/2 cup / 188 grams flour 

1/2 cup / 40 gramas cocoa powder 

1/2 teaspoon salt 

1/2 teaspoon baking powder 

3/4 cup / 168 grams butter- softened 

3/4 cup/ 165 grams brown sugar- packed 

1/4 cup/ 50 grams sugar 

1 egg- room temperature 

1 1/2 teaspoons vanilla 

Chocolate Ganache 

1 cup/ 200 grams chocolate chips 

1/2 cup/ 120 grams heavy cream 

Sprinkles- optional 

Instructions 

1. Line 2 baking sheets with parchment paper. Set them aside 

2. Place flour, baking powder, cocoa powder and salt in a bowl. Mix it well and set it aside. 

3. In another larger bowl, beat the butter and sugars together for 2 minutes on a high speed until light and fluffy. Scrape down the sides of the bowl. 

4. Add the egg and vanilla and mix it all in. 

5. Add the dry ingredients and mix it in until just combined. 

6. Scoop the dough into 1 tablespoon balls. You should get around 32 cookie dough balls from this batter. 

7. Transfer the dough balls to a lined baking sheet. Use a 1/4 teaspoon measuring spoon to create indents in the dough balls. Chill the dough balls for 1 hour. 

8. Preheat the oven to 180c. Place the dough balls on the prepared baking sheets, 2 inches apart. Bake the cookies for 9-11 minutes. 

9. Remove them from the oven and press the same measuring teaspoon back down to reinforce the indents. Swirl around the edges of the cookie with a cutter to make the cookies round again if needed. Cool them completely. 

10. Make the ganache: heat the cream and chocolate chips in the microwave at 30 second bursts until smooth. 

11. Fill each cookie with 1 teaspoon ganache. Sprinkle over with sprinkles if using. Cool to allow the ganache to set.