The popularity of baking thumbprint cookies during the holiday season has endured for good reason. They’re simple to make, adaptable and quietly impressive – equally at home on a holiday tray as they are alongside an afternoon coffee. This chocolate thumbprint cookie recipe, developed and tested multiple times by the Elle Gourmet kitchen, takes a restrained, deliberate approach: a tender chocolate cookie that holds its shape, a well-defined centre and fillings that complement rather than overwhels.
Unlike versions that skew overly sweet or spread unpredictably in the oven, these cookies are designed for consistency. The dough is easy to work with, the flavour is balanced and the finished cookies look as good as they taste.
Chocolate Thumbprint Cookies
Equipment
- baking tray
Ingredients
Cookies
- ¾ cup unsalted butter softened
- ⅔ cup granulated sugar
- ¾ tsp salt
- 2 eggs separated
- 1½ tsp vanilla
- 1¾ cups all-purpose flour spooned and levelled
- ¼ cup cocoa powder
Coating
- 2 egg whites
- 1 tsp water
- 1⅔ cups finely chopped walnuts or pistachios option: 2 cups sweetened shredded coconut or 1/3 cup granulated sugar
Filling
- ¼-⅓ cup Nutella or dulce de leche
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In large bowl, beat butter, sugar and salt until light. Beat in egg yolks, one at a time; beat in vanilla until combined.
- In separate bowl, whisk flour and cocoa; stir into butter mixture until incorporated. Roll dough, 1 level tbsp at a time, into balls.
- Whisk egg whites and water until frothy. Place walnuts in a shallow dish. Using fork, dip each ball into egg whites, then into nuts to coat. Place 2 in. (5 cm.) apart on prepared pans. Press thumb into centres to make wells.
- Bake for 10 minutes. Press centres with bottom of wooden spoon and fill with scant ½ tsp jam. Return to oven and bake until edges are golden, 3 to 5 minutes. Or spoon ½ tsp Nutella into centre of each cookie. Garnish with sprinkles (if using).
- Or spoon ½ tsp Nutella or dulce de leche into centre of each cookie. Garnish with sprinkles (if using).
Notes
Tip:
Cover cookie dough with plastic wrap and refrigerate until firm if dough is too soft to handle.Chocolate thumbprint cookie recipe variations:
- For Chocolate Hazelnut Thumbprint Cookies, spoon ½ tsp Nutella into centre of each cookie.
- For Chocolate Caramel Thumbprint Cookies, spoon ½ tsp dulce de leche into centre of each cookie.
- For Chocolate Raspberry Thumbprint Cookies, spoon ½ tsp raspberry jam into centre of each cookie.
- For Chocolate Cherry Thumbprint Cookies, spoon ½ tsp cherry jam into centre of each cookie.
- For Chocolate Coconut Thumbprint Cookies, use sweetened shredded coconut to cover each cookie.
Why this Chocolate Thumbprint Cookie recipe works
Many chocolate thumbprint cookies promise richness but deliver muddled flavour or fragile structure. This recipe avoids those pitfalls through careful balance.
- Defined shape: The dough is formulated to hold a clean indentation without collapsing or cracking excessively.
- Controlled sweetness: Cocoa adds depth and slight bitterness, preventing the cookie from becoming cloying once filled.
- Even baking: The cookies bake through without drying out, keeping the texture tender rather than crumbly.
Ingredient notes
A few thoughtful choices make a noticeable difference here.
Cocoa powder
Use a good-quality cocoa powder for depth of flavour. Natural cocoa works particularly well, lending a more pronounced chocolate character without excessive sweetness.
Butter
Cool room-temperature butter is key. Too soft and the cookies will spread; too cold and the dough won’t come together smoothly.
Filling
While these cookies are excellent with a classic chocolate or ganache-style centre, they’re also adaptable. Nutella, chocolate-hazelnut spreads, or even a firm caramel can work, provided the filling can hold its shape once set.
Shaping and filling Thumbprint Cookies
Creating a clean thumbprint is as much about timing as technique.
- Shape the dough into even balls for consistent baking.
- Make the indentation before baking to prevent cracking.
- Reinforce the centre halfway through baking if needed, then add the filling once the cookies have cooled slightly.
This method ensures the filling sits neatly in the centre rather than melting into the cookie.
Make-ahead, storage and freezing
These chocolate thumbprint cookies are well-suited to advance preparation.
Make-ahead:
The dough can be prepared up to 48 hours in advance and refrigerated until ready to bake.
Freezing:
Unbaked dough balls freeze well for up to one month.
Storage:
Store baked cookies in an airtight container at room temperature for up to four days. Separate layers with parchment paper to protect the filling.
When to serve Chocolate Thumbprint Cookies
These cookies are versatile by design. They work just as well on a holiday cookie tray as they do plated with coffee after dinner. Their restrained sweetness also makes them suitable for gifting – elegant without feeling precious.
If you enjoy this recipe, you may also like our jam thumbprint cookies, which take the same classic approach.
Chocolate Thumbprint Cookies
Equipment
- baking tray
Ingredients
Cookies
- ¾ cup unsalted butter softened
- ⅔ cup granulated sugar
- ¾ tsp salt
- 2 eggs separated
- 1½ tsp vanilla
- 1¾ cups all-purpose flour spooned and levelled
- ¼ cup cocoa powder
Coating
- 2 egg whites
- 1 tsp water
- 1⅔ cups finely chopped walnuts or pistachios option: 2 cups sweetened shredded coconut or 1/3 cup granulated sugar
Filling
- ¼-⅓ cup Nutella or dulce de leche
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In large bowl, beat butter, sugar and salt until light. Beat in egg yolks, one at a time; beat in vanilla until combined.
- In separate bowl, whisk flour and cocoa; stir into butter mixture until incorporated. Roll dough, 1 level tbsp at a time, into balls.
- Whisk egg whites and water until frothy. Place walnuts in a shallow dish. Using fork, dip each ball into egg whites, then into nuts to coat. Place 2 in. (5 cm.) apart on prepared pans. Press thumb into centres to make wells.
- Bake for 10 minutes. Press centres with bottom of wooden spoon and fill with scant ½ tsp jam. Return to oven and bake until edges are golden, 3 to 5 minutes. Or spoon ½ tsp Nutella into centre of each cookie. Garnish with sprinkles (if using).
- Or spoon ½ tsp Nutella or dulce de leche into centre of each cookie. Garnish with sprinkles (if using).
Notes
Tip:
Cover cookie dough with plastic wrap and refrigerate until firm if dough is too soft to handle.Chocolate thumbprint cookie recipe variations:
- For Chocolate Hazelnut Thumbprint Cookies, spoon ½ tsp Nutella into centre of each cookie.
- For Chocolate Caramel Thumbprint Cookies, spoon ½ tsp dulce de leche into centre of each cookie.
- For Chocolate Raspberry Thumbprint Cookies, spoon ½ tsp raspberry jam into centre of each cookie.
- For Chocolate Cherry Thumbprint Cookies, spoon ½ tsp cherry jam into centre of each cookie.
- For Chocolate Coconut Thumbprint Cookies, use sweetened shredded coconut to cover each cookie.
