Double Chocolate Thumbprints

Double Chocolate Thumbprints
Emily Luchetti


  • 1 Cup  unbleached all-purpose flour
  • 1/4 Cup  cocoa powder
  • 1/4 Teaspoon  baking soda
  • 1/4 Teaspoon  kosher salt
  • 8 Tablespoons  unsalted butter, softened
  • 1/3 Cup  granulated sugar

  • 1/3 Cup  firmly packed light brown sugar
  • large egg yolk
  • 2 1/2 Ounces  dark chocolate (58- to 62-percent cacao), chopped or broken into 1-inch pieces
  • 1/4 Cup  heavy cream

Super chocolaty and super fun to make, these Double Chocolate Thumbprints are sure to bring a smile to anyone's face, kids and adults alike.

Click here to see Best Cookies for Kids.


Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Over a bowl or piece of parchment paper, sift the flour, cocoa powder, and baking soda together with a sifter, or in a fine-meshed strainer by gently tapping your hand against the edge. Add the salt (you can just leave it on top of the flour pile because it gets mixed in later).

In a bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth. Add the egg yolk and mix until well combined and use the rubber spatula to scrape down the sides of the bowl. Add the sifted flour mixture and mix until the dough comes together, again scraping down the side of the bowl once or twice.

Pinch off the dough into approximately 1 ¼-inch pieces and roll into balls. Arrange the balls on the baking sheets, leaving about 2 inches between them.

Bake 1 sheet at a time in the center of the oven until the cookies are no longer wet, about 10 minutes. Remove from the oven, and using your thumb or the end of a large wooden spoon, gently make a thumb-sized indentation in the center of each cookie. If a cookie breaks or starts to fall apart, simply push it back together. Return the pans to the oven and bake until the undersides are turning brown, about 3 more minutes. Let cool completely.

Meanwhile, make the chocolate ganache. Put the chopped chocolate in a bowl. Warm the cream in a saucepan over medium heat. As soon as it starts to bubble around the edge, pour the hot cream over the chocolate. Shake the bowl a little to submerge all the chocolate pieces, then cover the bowl for several minutes. Whisk until smooth. Let cool slightly.

Using a small spoon, drop ganache into the center of each cookie's thumbprint. Allow the ganache to set, about 1 hour, before you devour them.


Calories per serving:

137 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 144g 222%
  • Carbs 227g 76%
  • Saturated 88g 441%
  • Fiber 16g 62%
  • Trans 4g
  • Sugars 112g
  • Monounsaturated 40g
  • Polyunsaturated 6g
  • Protein 25g 50%
  • Cholesterol 510mg 170%
  • Sodium 975mg 41%
  • Calcium 218mg 22%
  • Magnesium 230mg 58%
  • Potassium 908mg 26%
  • Iron 12mg 67%
  • Zinc 4mg 28%
  • Phosphorus 520mg 74%
  • Vitamin A 1,086µg 121%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 1mg 72%
  • Riboflavin (B2) 1mg 55%
  • Niacin (B3) 8mg 42%
  • Vitamin B6 0mg 11%
  • Folic Acid (B9) 276µg 69%
  • Vitamin B12 1µg 11%
  • Vitamin D 3µg 1%
  • Vitamin E 4mg 21%
  • Vitamin K 15µg 19%
Have a question about nutritional data? Let us know.
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