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
- Cream butter + sugars.
- Add yolk + vanilla; mix smooth.
- Add whisked dry ingredients; mix just combined. Adjust with milk to soft dough.
- Chill 30 min.
- Preheat 350°F / 175°C; line pans.
- Portion ~22 g balls; roll in sugar; space 5 cm. Indent with ½-tsp.
- Bake 10–12 min; re-indent immediately if needed.
- 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 Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
---|---|---|---|---|---|---|
1 cookie | 140 | 2 g | 16 g | 8 g | 1 g | 9 g |