Double Dark Chocolate Thumbprints

Double Dark Chocolate Thumbprint Cookies are a chocolate lovers dream! Rich chewy chocolate cookies are filled with an intense fudgy chocolate filling.
Double Dark Chocolate Thumbprint Cookies

I hope you all had a great Thanksgiving! I can’t believe it’s already been more than a week since Thanksgiving. The remaining holidays of the season are right around the corner (eeek gift shopping!) and I’m both excited and overwhelmed. For Thanksgiving I visited my mom and brother in Denver which was such a treat, though schoolwork had piled up by the time I got back this past week. As I near the end of my last semester in university, the tests, projects, and papers are giving me anxiety. Also, going back to finish up my culinary degree next semester is a bit daunting… there’s really nothing as hectic as a professional kitchen with tens of frantic students running around. I’m super thrilled, though, because I got the first proofs of my cookbook this past week which has slowly made the fact that I’m writing a cookbook seem all the more real. One of the first things I did when I got back home was make these cookies. Having a plate of freshly baked homemade cookies on the counter just makes a house feel more like a home.

Double Dark Chocolate Thumbprint Cookies

Recipe Rundown
Taste: These cookies have an unbeatable intense chocolate flavor perfect for a chocoholic like myself.
Texture: The cookies are soft and chewy with a rich, fudge-like filling.
Ease: Easy yet impressive.
Appearance: How could you pass up one of these outrageous cookies?
Pros: A wonderful chocolate spin on thumbprint cookies that adults and children will love.
Cons: The cookies tend to dry out after the second day. Try adding a piece of bread to your cookie container.
Would I make this again? Yes.

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Double Dark Chocolate Thumbprints

Yield: About 36 cookies


For the cookies:
1 1/3 cups (6 ounces) unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 stick (4 ounces) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1/2 cup unsweetened cocoa powder, sifted
3 large eggs
3/4 teaspoon vanilla extract
3 ounces bittersweet chocolate, melted and cooled slightly

For the chocolate filling:
3 ounces bittersweet chocolate, coarsely chopped (1/2 cup)
4 tablespoons unsalted butter, cut into 3 pieces


For the cookies:
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.

In a large bowl, use an electric mixer to beat the butter, sugar, and cocoa powder on medium speed until well combined, about 2 minutes. Add the eggs, one at a time, and beat until well combined. Add the vanilla and continue mixing on medium speed until mixture is smooth, about 1 minute. Add the melted and cooled chocolate and beat until just blended. On low speed, gradually add the flour mixture and beat until combined. Dough may be sticky and wet.

Using a 1 1/2-tablespoon scoop, drop rounds of dough onto prepared baking sheets, spacing at least 1 1/2-inched apart. Bake until the cookies are puffed and the tops are cracked, 11 to 13 minutes. As soon as the cookies are out of the oven, use the rounded side of a teaspoon or the end of a thick-handled wooden spoon to make a deep well in the center of each cookie. Let the cookies sit on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

For the filling:
Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst, until the mixture is melted and smooth. Be careful not to overheat. Set aside until cool and slightly thickened.

Spoon the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate filling firms up, about 1 hour. Serve immediately or store in an airtight container for up to 2 days.

From Fine Cooking October 2010

Double Dark Chocolate Thumbprint Cookies


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4 Responses to “Double Dark Chocolate Thumbprints”

  1. #
    Tracey — November 30, 2012 at 12:37 pm

    Gorgeous cookies – my husband would love these! Can’t wait to see your cookbook :)

  2. #
    Gaby — November 30, 2012 at 2:05 pm

    I’m fairly certain I need these in my life IMMEDIATELY!! omg. love ‘em

    and I CAN’T EVEN WAIT FOR YOUR BOOK. omg. so excited

  3. #
    Krystal — November 30, 2012 at 3:21 pm

    so grad school has been extremely stressful this quarter. so much so that i think i lost weight and also i lost my appetite for chocolate. I know there’s something really wrong with me if i don’t want to eat chocolate. I LOOOOOOOOVE chocolate. especially dark chocolate. I mean I still have Halloween candy I’m just like what is my life??? I’m 2 papers and 1 exam away from freedom and so compared to the rest of the quarter that’s nothing (I know right?!!). So today I’m thinking man, I am so close to being done and being able to relax and maybe I’ll bake something once I get out of school. I wonder what I should bake? I end up at your site and THESE COOKIES ARE PERFECT. I’m guessing I’m getting my appetite back because these cookies look so good. I can’t wait!!

    Good luck with your final projects/papers/tests. You’re almost done! You’ll be great in culinary school :)

  4. #
    Elaine — December 18, 2013 at 1:29 am

    So glad to have come across this recipe and your website! These cookies were easy to make and like you said impressive looking. The amount of filling was perfect. I usually find recipes where there is way too much sauce left over but this was perfect. THANK YOU so much!!!! Looking forward to trying more of your fabulous recipes!!

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