Delicious chocolate cookies have never tasted so good. These chocolate-filled thumbprint cookies are not only addictive but super easy to make.
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Thumbprint-style cookies are heavily underrated. These cookies are soft, chewy, and so easy to fill with whatever flavor your heart desires. Check out this amazing chocolate-filled thumbprint cookie recipe to make the best thumbprint cookies you’ll ever have.
These chocolate thumbprint cookies are super easy to make, and they’re filled with the most delicious chocolate filling. This is the perfect chocolate filled cookie recipe to make around the holidays for your whole family to enjoy!
With the best texture on the cookie and a super fudgy interior, you definitely won’t ever have chocolate-filled cookies as tasty as these ones.
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What You'll Learn In This Recipe
- How to make a delicious chocolate filling for your cookies.
- The differences between Dutch-processed and regular cocoa powder (and why that's important).
- The best technique for making a perfect thumbprint crater.
If you love this cookie recipe, check out my free guide that gives you 10 super helpful tips for becoming a better baker.
Ingredients You Need
These cookies with chocolate in the middle require less than 10 simple ingredients, allowing you to whip this recipe up in no time.
All-purpose flour: Flour provides the structure for your cookies. The best way to measure flour is with a digital food scale. If you aren’t using a scale, follow these steps to measure your flour accurately:
1. Fluff up the flour using a spoon.
2. Scoop the flour into the measuring cup.
3. Level off the top of the measuring cup with a knife to remove excess flour.
If you want to make this recipe gluten-free, use a 1-to-1 gluten-free baking flour, like Bob’s Red Mill.
Dutch-processed cocoa powder: I prefer to use Dutch processed cocoa powder because it provides a more rich taste compared to unsweetened cocoa powder. However, in the pinch, you can substitute it with natural unsweetened cocoa powder.
Baking Soda: Always make sure to check how fresh your baking soda is before using it. Baking soda is definitely one of those ingredients that can sit in your pantry for too long and lose its quality. You will need fresh baking soda to get the best rise on your cookies.
To test the baking soda, mix ½ cup of hot water and ¼ teaspoon of white vinegar. If you pour ¼ teaspoon of baking soda into this mixture and you get a fizzing reaction, the baking soda is fresh. If there’s no reaction, it’s time to buy some new baking soda.
Salt: For this cookie recipe, and most baking recipes, fine sea salt works best. The smaller the granule of salt the better it will distribute throughout the dough.
Butter: Be sure to use unsalted butter. If you have to substitute for unsalted butter, make sure to decrease the amount of salt you add to your cookies. Depending on your preference, you could eliminate the salt entirely if you’re using salted butter. The butter will also be used for the chocolate filling, so be extra cautious if using salted butter and adjust how much salt you use to garnish.
Brown sugar: Brown sugar has a more nutty and caramelized taste than granulated sugar. This will add a nicer depth of flavor to your cookies. If you are choosing to measure the brown sugar by volume instead of weight, be sure to pack down the sugar into the measuring device.
Granulated sugar: Be sure to save some extra sugar to roll the rough in before baking. This gives the cookies a beautiful look.
Egg: All you need is one large egg for this recipe. The egg is used to bind your cookie dough together.
Vanilla extract: Just a smidge of vanilla extract is all you need to level up the flavor of your cookies. The vanilla provides another layer of flavor for a beautifully balanced cookie.
Semisweet chocolate morsels: These chocolate morsels are the key ingredient for the chocolate filling that sits beautifully in the thumbprint.
Maldon sea salt flakes: Flaky salt and cookies are an underrated combo. The best chocolate cookies are finished with just a pinch of flaky salt that beautifully contrasts the sweet and rich chocolate flavor. This is a completely optional garnish.
How To Make This Recipe
Especially when baking, it is essential to gather and measure all of your ingredients before you start working. This will help keep you organized and it makes the baking process go smoothly.
1. Begin by whisking most of your dry ingredients together. Combine the flour, cocoa powder, baking soda, and salt. Use a medium bowl for this. It is important to whisk your dry ingredients before adding the wet ingredients because it guarantees that the ingredients are evenly distributed and there aren’t any clumps of one ingredient or another.
2. Separately, in a large bowl or a stand mixer, combine the butter, brown sugar, and ¼ cup (50 grams) of granulated sugar. You can use a handheld mixer or a stand mixer on medium speed to beat these ingredients together. Be sure to use the paddle attachment on your stand mixer and let these ingredients mix for 2 minutes until it is light and fluffy.
3. Once the sugars and butter are ready, add in the egg and vanilla extract and continue to beat the mixture on medium speed. Once the mixture is fully formed, you can shut off the mixer.
4. Scrape down the sides of the bowl to keep all the ingredients together in the bottom. Now you want to add the dry ingredients in half at a time. After adding the first batch, mix on medium-low speed until it's fully incorporated. Then add the second batch and let the dough form.
5. The dough should be slightly sticky when it's done. Wrap the cookie dough in parchment paper or plastic wrap and let it sit in the refrigerator for at least 3 hours or up to overnight. This will help the dough firm up and be ready for you to work and shape your cookies.
6. After the dough has rested, preheat the oven to 350ºF (175ºC). Additionally, pour 3 tablespoons (40 grams) of granulated sugar onto a shallow plate and set aside.
Remove the dough from the fridge and begin to form your cookies. Start by making 2 tablespoon (26 gram) balls. When the balls are formed, roll the outside of the dough in the granulated sugar.
7. On a large baking sheet lined with a silicone baking mat or parchment paper, place the cookie dough balls 2 inches (5 centimeters apart). Then, use your thumb or the backend of a wooden spoon to make an indent in each cookie. If you see that your dough begins to crack on the outside, simply use your hands and fingers to push it back together.
8. Bake the cookies on the middle rack of the oven for 12 - 14 minutes or until you see that the edges are set. Once ready, remove the cookies from the oven and let them rest for 5 minutes. If you see that any of the centers have puffed up, use the end of a wooden spoon to push the indent back down. You will not want to use your thumb this time as the cookies will be very hot and can burn you.
After 5 minutes, transfer the cookies to a cooling rack to allow them to fully cool.
9. Add the semisweet chocolate morsels and the butter to a heat-safe glass bowl.
10. Place the bowl in the microwave and let the mixture heat for 30 seconds at 50% (medium) power.
11. Stir the chocolate mixture and heat for an additional 30 seconds on the same settings.
12. Repeat this process until the chocolate is fully melted.
13. Using a spoon, scoop the chocolate and fill each thumbprint hole with about 1-2 teaspoons of the melted chocolate filling.
14. If you want, sprinkle the top of the filling with Maldon sea salt flakes. Let the cookies sit on a wire cooling rack until the filling has firmed.
Expert Tips
- The only way to get 100% accurate measurements is by using a digital food scale. If possible, bake using the weight measurements listed below.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Store baked and filled chocolate cookies in the freezer for up to 2 months. Place them in an airtight container in between parchment paper.
Recipe FAQs
Yes. Make the chocolate cookie dough up to 4 days ahead of time and store it in the refrigerator until you're ready to bake.
Be sure you chilled the dough for the full 3 hours and it feels firm to the touch when pulled out of the fridge. If your cookies spread too much, you may need to chill the dough longer. Also, check that your oven isn't getting too hot and making the cookies spread too quickly. All you need is an oven thermometer to ensure it's heating properly.
That's okay - it happened to me too. Just take a small spoon and gently push down the puffed-up part of the indent (thumbprint) to re-flatten it.
First, make sure you are using high-quality chocolate. Next, it's important to slowly heat the chocolate in the microwave. After you heat the chocolate, make sure to give it a good stir. This will help the chocolate slowly and evenly melt, and prevent a gritty texture. Also, be sure you are heating the chocolate in a glass bowl (not a plastic bowl).
More Cookie Recipes
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Thumbprint Chocolate Filled Cookies
Equipment
- stand mixer or electric handheld mixer
- shallow plate
- 2 tablespoon cookie scoop
- wooden spatula
- light colored baking sheet
- heatproof bowl
Ingredients
For The Cookies
- 1 ¾ cup all purpose flour
- ¼ cup Dutch processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter
- ½ cup firmly packed light brown sugar
- ¼ cup plus 3 tablespoons for rolling granulated sugar
- 1 large egg
- ½ tablespoon vanilla extract
For The Chocolate Filling
- 4 ounces semisweet chocolate morsels
- 5 tablespoons unsalted butter cut into 1 tablespoon (14 gram) pieces
- Maldon sea salt flakes for garnish (optional)
Instructions
For The Cookies
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Add butter, brown sugar, and ¼ cup (50 grams) granulated sugar to a large bowl or stand mixer fitted with a paddle attachment. Beat together on medium speed for 2 minutes using a handheld electric or stand mixer until the mixture is light and fluffy. Add in egg and vanilla extract and beat on medium speed until combined.
- Scrape down the side of the bowl, then add the dry ingredients to the wet ingredients in two batches. Mix on medium-low speed until fully incorporated. The dough will be slightly sticky. Wrap cookie dough in parchment paper or plastic wrap and refrigerate for at least 3 hours or up to overnight until the dough is firm.
- Pour 3 tablespoons (40 grams) of granulated sugar on a shallow plate and set aside.
- Heat oven to 350°F (175°C).
- Remove dough from the refrigerator and form into 2 tablespoon balls. Roll the outside of the dough balls in the granulated sugar. Place dough 2 inches (5 centimeters) apart on a light colored baking sheet lined with a silicone baking mat or parchment paper. Use the end of a wooden spoon or your thumb to make an indent in each cookie. If the dough begins to crack on the outside, simply use your hands to push it back together.
- Bake on the middle rack for 12 - 14 minutes, or until cookie edges are set. Remove from the oven and let stand for 5 minutes. If any of the indents have puffed up, use the end of a wooden spoon to push the indent down. Transfer to a cooling rack to fully cool.
For The Chocolate Filling
- Add chocolate morsels and butter to a heat safe glass bowl. Heat in the microwave on 50 percent power (medium) for 30 seconds. Stir chocolate mixture, and heat for an additional 30 seconds. Repeat as needed until the chocolate morsels are fully melted.
- Using a spoon, fill each thumbprint hole with chocolate, about 1 - 2 teaspoons each. If desired, sprinkle the top of the chocolate with Maldon sea salt flakes. Allow to sit on a wire cooling rack until the chocolate has firmed up.
- Store cookies in an airtight container at room temperature for up to 5 days.
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