Chocolate Thumbprints with Dark Ganache (Reliable Holiday Batch)

Engineered for consistent shape and clean centers, these chocolate thumbprints use a low-spread dough and a deep well formed with a ½-teaspoon measure. Rolling in granulated sugar creates a light crust that contrasts the fudgy crumb. The ganache ratio (1:1 cream to chocolate by weight + butter) yields a stable, glossy set at room temperature, ideal for cookie trays. Bake time is short, so cooling and re-indenting immediately post-bake ensures sufficient volume for filling without cracking. The formula scales and freezes well, making it practical for holiday production schedules and exchanges.

Time Breakdown

  • Prep: 15–20 min + 30 min chill
  • Bake: 10–12 min
  • Total: ~1 hr 5–10 min
  • Yield: ~24 cookies

Ingredients List

Cookies

  • Butter 226 g (1 cup), soft
  • Sugar 150 g (¾ cup) + extra for rolling
  • Light brown sugar 50 g (¼ cup)
  • Egg yolk 1 (room temp)
  • Vanilla 10 ml (2 tsp)
  • AP flour 220 g (1¾ cups)
  • Dutch cocoa 45 g (½ cup)
  • Baking powder ½ tsp
  • Fine salt ½ tsp
  • Milk 15–30 ml (as needed)

Ganache

  • Dark chocolate 170 g (6 oz), chopped
  • Heavy cream 120 ml (½ cup)
  • Butter 14 g (1 tbsp)
  • Pinch salt

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Mixer (hand/stand), bowls, spatula
  • Sheet pans, parchment
  • ½-tsp measuring spoon for wells
  • Saucepan/heatproof bowl, cooling rack

Step-by-Step Instructions

  1. Cream butter + sugars.
  2. Add yolk + vanilla; mix smooth.
  3. Add whisked dry ingredients; mix just combined. Adjust with milk to soft dough.
  4. Chill 30 min.
  5. Preheat 350°F / 175°C; line pans.
  6. Portion ~22 g balls; roll in sugar; space 5 cm. Indent with ½-tsp.
  7. Bake 10–12 min; re-indent immediately if needed.
  8. Make ganache; fill wells; set 30 minutes.

Pro Tips

  • Shape control: Weigh dough balls for uniformity.
  • Surface integrity: Press the well after baking if tops puff.
  • Flavor variants: Espresso (¼ tsp powder) or peppermint (⅛–¼ tsp extract).
  • Holding: Airtight up to 5 days; freeze up to 1 month.

Nutrition

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 cookie1402 g16 g8 g1 g9 g