Delicious Double Chocolate Thumbprint Cookies Recipe

Buttery French chocolate shortbread with cocoa powder and luscious chocolate ganache. These are chocolate-purist biscuits!


Cookie dough: – 2 oz 56g bittersweet chocolate 70% cocoa coarsely chopped – 1 cup 142g all-purpose flour – ¼ cup 21g cocoa powder (I prefer this one) I prefer this one – ⅛ teaspoon baking soda – ¼ teaspoon salt – ½ cup 113g unsalted butter softened – ½ cup 100g granulated sugar – 1 large egg yolk – ½ teaspoon pure vanilla extract – pinch of salt Filling: – 5 ½ oz 156g dark chocolate finely chopped – ⅓ cup 80ml 35% whipping cream – 1 tablespoon 14g unsalted butter – pinch salt – cocoa powder for dusting


Cookie dough. Heat chocolate steadily in a heatproof bowl over simmering water or in the microwave with brief bursts and frequent stirring. A bit cooler.

Step 1

Mix flour, cocoa powder, baking soda, and salt in a medium basin. Beat butter and sugar in a large bowl with a wooden spoon or rubber spatula until frothy. Adding vanilla and yolk.

Step 2

Mix melted chocolate. Add flour mixture and stir. Wrap an 11- to 12-inch dough log in plastic. Firm up in the fridge for 30 minutes.

Step 3

Prepare two big baking pans with parchment and preheat oven to 350°F. Cutting the cold plank into 16. Smooth each dough ball and set 2 inches apart on baking pans.

Step 4

Make indentations in dough balls using a thumb, dowel, or ¼ teaspoon measuring spoon.

Step 5

I prefer wooden spoon backs for deep wells. Moving the dowel around the well after marking it makes room for more filling. Press and fix dough cracks with fingertips.

Step 6

Refrigerate indented dough balls on the baking pan for 20 minutes. The dough can be chilled on one baking sheet and divided before baking). 

Step 7

After baking for 10-12 minutes, transfer trays to a wire rack and tighten any missing indents with a ¼ teaspoon.

Step 8

Cookies are delicate when warm, so chill on trays. Make filling. Place chopped chocolate in a small bowl. Pour chocolate over microwaved or skillet-simmered cream and butter. Add salt. 

Step 9

Leave covered for 2 minutes, then whisk in concentric circles from center to edges for a glossy emulsion. Fill and place cooled cookie wells. Sprinkle cocoa. Enjoy!

Step 10

Easy Thick & Chewy Breakfast Cookies Recipe

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