These chocolate thumbprint cookies are made with a soft cookie base, imprinted with hearts, and filled with a rich, chocolate ganache.
Happy Valentine's Day! I wasn't sure if I'd post a new recipe this week, but I got to baking up some delicious chocolate treats this weekend and felt like this would be the perfect Valentine's Day dessert to try that is easy and family friendly!
These cookies are so light and not too sweet and paired with the rich chocolate ganache, it's the perfect treat to whip up in a jiffy and enjoy with your loved ones.
Chocolate Thumbprint Cookies Ingredients
These cookies are made with very simple and few ingredients:
- Powdered sugar
- Egg yolk
- Vanilla extract
- All Purpose Flour
These ingredients make up the perfect light cookie that isn't too sweet!
The chocolate ganache base:
- Semi-Sweet Chocolate Chips
- Heavy Cream
The chocolate to heavy cream is a 1:1 ratio so that it's not too thick or too thin and it works perfectly with these cookies.
How to Make Chocolate Thumbprint Cookies
Start off with softened butter and make sure it's whipped up and beaten really well before adding the sugar. Once the sugar is incorporated, add the egg yolk and vanilla extract, then slowly incorporate the dry ingredients. The mixture will seem crumbly at first, but keep beating the ingredients and everything will come together and form a cookie dough.
How to Form the Chocolate Thumbprint Cookies
Forming the cookies is pretty simple. First, roll them into balls, then press them into small thick discs. Once you have the discs, gently use your index finger to create imprints in a heart shape (see image below). You could even use the back of a ¼ teaspoon to form the heart shapes.
Once the shapes are formed, refrigerate or freeze the dough. This step is SO important to make sure they don't spread out in the oven.
Once they're chilled, remove and add the chocolate ganache to each cookie and bake.
The traditional thumbprint cookies are made with a jam. You could use whatever jam you like in these cookies. Other options:
- Fruit jam
The options are endless!
Tips For Chocolate Thumbprint Cookies
I use a scale I picked up at Target years ago and it works just fine for me. If I were to buy a new one, I'd do a little more research and probably go with a highly rated one by all the bakers out there.
All this to say, it's best to measure your ingredients so that you're not adding too much flour or sugar.
To avoid spreading, chill the dough. This is so important because this dough contains a high amount of butter that is softened and when you're working with it, you're allowing it to soften even more. Chilling the dough keeps it formed and firm and allows the cookies to spread just a little in the oven, and avoids a disaster.
The chocolate filling will bubble in the oven close to the time that it is done baking. Unfortunately, it's almost unavoidable. However, you could always add the filling halfway through baking, or if you're comfortable, add it after baking, but if you do that, the ganache will need several hours to set. I have not tried this method so I can't speak to how well it will work.
You can use whatever chocolate chips you like. I chose semi-sweet because it wasn't too dark or too light. I use Callebaut Semi-Sweet that I purchased from Orson Gygi's website. But any brand will work. Just use your favorite chocolate.
If you try out this Chocolate Thumbprint Cookie recipe, don't forget to leave a review! Be sure to check out my other chocolate desserts for the month: Mini No-Bake Chocolate Cheesecake for Two, Espresso Brownies, with Espresso Cream Cheese Frosting, and Flourless Chocolate Cake.
Chocolate Thumbprint Cookies (Heart-Shaped)
- 1 cup + 2 tablespoon (135g) all-purpose flour
- 1.5 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup unsalted butter softerened
- ½ cup (65g) powdered sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 oz. semi-sweet chocolate chips
- 1 oz. heavy cream
- In a small bowl, combine flour, salt, and cornstarch, whisk and set aside
- In a medium bowl, beat the softened butter until smooth, then slowly add the powdered sugar, and continue beating until completely incorporated and smooth.
- Add the egg yolk and vanilla extract and beat together until incorporated
- With the mixer on low speed, slowly add the dry ingredients and beat until combined. The dough will seem crumbly but continue mixing until it comes together.
- Roll cookie out into 12 equal sized balls and then press them down to form discs.
- To achieve the heart shape, press index finger down onto the dough to form a heart-shape, or use the back of a small ¼ teaspoon (see image in post to know what you're looking for).
- Refrigerate dough for at least 20 minutes or freeze for at least 10 minutes.
- While dough is chilling, heat heavy cream in microwave for 30 to 45 seconds until hot, then pour oven chocolate chips. Let sit for a minute and then stir to combine until smooth. If the chocolate still has chunks, microwave for 15 second increments and stir until completely melted. Set aside and let cool for a few minutes.
- Preheat oven to 350° F
- Line a baking sheet with parchment paper and set aside
- Remove cookies from fridge or freezer and place on baking sheet (at least 1.5 inches apart) and add a small amount of ganache to each heart cookie.
- Place in oven and bake for 10-12 minutes or until the edges turn golden brown and the chocolate starts to bubble a little.
- Remove from oven and allow to cool completely before serving.