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Chocolate Thumbprint Cookies

Chocolate thumbprint cookies bake up with tender cocoa centers and crisp edges, then get filled with a smooth, spoonable chocolate cream. Chill the dough before shaping to help the cookies hold their deep thumbprints as they bake.
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Prep Time 25 minutes
Cook Time 16 minutes
Chilling and setting 1 hour 2 minutes
Total Time 1 hour 43 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp salt
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
For the chocolate filling
  • 3 oz semisweet chocolate finely chopped
  • 0.25 cup heavy cream

Equipment

  • 2 18x13-inch baking sheet
  • 1 electric mixer

Method
 

Make the dough
  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. Whisk the flour, cocoa powder, and salt together in a medium bowl.
  3. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the egg yolk and vanilla.
  5. Mix in the flour mixture on low speed just until combined.
  6. Cover and chill the dough for 30 minutes.
Shape and bake the cookies
  1. Divide the dough into 24 portions, about 1 1/2 tablespoons each.
  2. Roll the portions into balls and arrange them 2 inches apart on the prepared sheets.
  3. Press a deep indentation into each ball with your thumb.
  4. Bake for 11–13 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are set.
  5. Gently deepen the indentations with the back of a teaspoon if they have puffed.
  6. Cool the cookies on the baking sheets for 5 minutes.
  7. Transfer the cookies to a wire rack and cool completely.
Make the chocolate filling
  1. Put the chocolate in a heatproof bowl.
  2. Heat the cream in a small saucepan over medium-low heat until steaming and just beginning to bubble at the edges, about 2–3 minutes.
  3. Pour the cream over the chocolate and let stand for 2 minutes.
  4. Stir the chocolate mixture until smooth.
  5. Let it cool for 5–10 minutes, until thick but spoonable.
  6. Spoon about 1 teaspoon into each cookie.
  7. Let the filling set for 30 minutes.

Notes

For deep, neat centers, gently press the indentations again after baking if they puff. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free butter, cream, and semisweet chocolate.