Chocolate thumbprint cookies

Name: Chocolate thumbprint cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 persons
Cuisine: World
Ingredients: 250 grams of flour; 125 grams of cocoa powder; 1 teaspoon of salt; 230 grams of butter; 265 grams sugar + extra; 2 large egg yolks; 2 tablespoons double/heavy cream; 2 teaspoons vanilla extract; 100 grams dark chocolate; 100 ml double/heavy cream

You won't believe how easy these chocolate thumbprint cookies are to make. Perfect to enjoy with a cup of tea or coffee. Recipe makes 12.

Chocolate thumbprint cookies ingredients

Recipe chocolate thumbprint cookies

Made by Véronique

Published at 2015-04-14, this recipe is for 12 persons and takes 25 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

15 minutes

Total time

25 minutes

Preparation – 10 minutes

Preheat the oven to 180 degrees Celsius and line a baking tray with baking parchment. Sprinkle a layer of sugar on a small plate and set aside.

Sift the flour, salt and cocoa powder into a small bowl and mix well.

Beat the butter with the sugar and vanilla in the bowl of a stand mixer. Beat on high until a light, fluffy batter forms, then reduce the speed to medium.

Add 2 egg yolks, along with the flour and cocoa mixture, and mix until a smooth cookie dough forms.

Roll small balls of the dough, then dredge the balls through the sugar. Place the round dough balls on the lined baking tray, about 2.5 centimetres apart.

Use your thumb to make a small indentation in the centre of each sugared ball.

Baking the chocolate thumbprint biscuits – 10 to 15 minutes

Bake the biscuits in the preheated oven for 10 to 15 minutes.

Remove the biscuits from the oven and let them cool to room temperature. It's best to use a cooling rack for this.

Making the ganache – 5 minutes

Break 100g dark chocolate into pieces and heat this with 100ml double/heavy cream in a small saucepan.

Fill the chocolate thumbprint cookies with the ganache and leave to cool completely. You can store the biscuits in an airtight container for up to 3 days. Perfect with tea or coffee. Enjoy!