Easy double chocolate thumbprint cookies are soft, buttery, and so simple to make! Decadent chocolate cookies filled with a rich chocolate ganache. These make a great weekend baking idea or fun holidays treats to give to friends and family. These cookies also make a great base for many other fillings. Jam, caramel, or melted white chocolate also make good fillings.
If you like these Easy Double Chocolate Thumbprint Cookies, you’ll love these other easy cookie recipes….
Salted Toffee Chocolate Chip Cookies
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Shortbread Sandwich Cookies with Chocolate Ganache Filling
Easy Thin & Chewy Chocolate Chip Cookies
Quick Steps:
- Combine cream, chocolate, and vanilla for ganache
- Mix, let cool, and set
- Cream butter and sugar, add in the eggs and vanilla
- Mix in dry ingredients
- Scoop & chill
- Bake & cool
- Fill with chocolate ganache
Tools I used for this easy chocolate recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Highlights of this easy cookie recipe:
- Soft butter cookies
- Slightly chewy
- Double chocolate
- Easy chocolate ganache filling
- Family favorite
- Uses simple pantry ingredients
- No chill time
- Sweet & salty mix
- Gooey chocolate filling
Grocery List:
- Unsalted butter
- Granulated Sugar
- Large whole eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Kosher salt
- Heavy cream
- Semi sweet chocolate
Instructions for the easy double chocolate thumbprint cookies:
For the Chocolate Ganache:
- In a medium saucepan combine the chocolate and cream. Heat over medium-high heat until chocolate has melted and the mixture is thickened. Stir in vanilla. Remove from heat and allow to cool while cookies bake.
For the Cookies:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, cream together the butter and sugar until fluffy, 2-3 minutes. Add in the eggs and vanilla, mix to combine, scrapping the side as needed.
- In a small bowl combine the flour, cocoa, and salt, stir to combine. Slowly add in the flour mixture into the wet, mix until combined. A slightly sticky dough should form.
- Using a portion scoop or a measuring spoon, scoop 1 oz. portions of cookie dough, roll into balls. Transfer to the prepared baking sheet, spread 2″ apart. Use your thump or the back of a teaspoon to make an indent in the middle of each cookie.
- Bake in a preheated oven for 8-10 minutes, the cookies will be soft but will set as they cool.* Cool on a wire rack, once cool fill each cookie with chocolate ganache. if desired sprinkle with sea salt. Allow to set completely before serving, about an hour for the ganache to set.
Notes:
*If needed, after baking while the cookies are still warm, press your thumb into the indent to make the indent bigger.
Easy Double Chocolate Thumbprint Cookies
Rich, buttery chocolate thumbprint cookies filled with chocolate ganache
Ingredients
For the Thumbprint Cookies:
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 2 1/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Kosher salt
For the Chocolate Ganache:
- 4 oz. Semi sweet chocolate, chopped
- 1/2 cup Heavy cream
- 1 tbsp Vanilla extract
- Sea salt, for garnishing cookies
Instructions
For the Chocolate Ganache:
- In a medium saucepan combine the chocolate and cream. Heat over medium-high heat until chocolate has melted and the mixture is thickened. Stir in vanilla. Remove from heat and allow to cool while cookies bake.
For the Cookies:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, cream together the butter and sugar until fluffy, 2-3 minutes. Add in the eggs and vanilla, mix to combine, scrapping the side as needed.
- In a small bowl combine the flour, cocoa, and salt, stir to combine. Slowly add in the flour mixture into the wet, mix until combined. A slightly sticky dough should form.
- Using a portion scoop or a measuring spoon, scoop 1 oz. portions of cookie dough, roll into balls. Transfer to the prepared baking sheet, spread 2" apart. Use your thump or the back of a teaspoon to make an indent in the middle of each cookie.
- Bake in a preheated oven for 8-10 minutes, the cookies will be soft but will set as they cool.* Cool on a wire rack, once cool fill each cookie with chocolate ganache. if desired sprinkle with sea salt. Allow to set completely before serving, about an hour for the ganache to set.
Notes
*If needed, after baking while the cookies are still warm, press your thumb into the indent to make the indent bigger.
Nutrition
Serving: 1cookieCalories: 199kcalCarbohydrates: 21gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 40mgSodium: 106mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 331IUVitamin C: 0.03mgCalcium: 15mgIron: 1mg
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