Double Chocolate Thumbprint Cookies with Ganache and Berry Preserves Recipe
These Double Chocolate Thumbprint Cookies combine rich cocoa cookie dough with a luscious chocolate ganache and a tangy dollop of berry preserves. The cookies are soft and fudgy with a perfect thumbprint filled with sweet and slightly tart raspberry or strawberry preserves, topped with a smooth and decadent ganache that hardens to a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour (measured by spooning and leveling)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 2/3 cup white sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- 2 teaspoons milk or nut milk
Ganache Ingredients
- 4 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon chocolate extract
Additional
- 1 cup raspberry or strawberry preserves (such as Bonne Maman)
Instructions
- Mix Dry Ingredients: Whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and kosher salt in a medium bowl. Set aside to combine the dry components evenly.
- Prepare Cookie Dough: In a stand mixer, beat the softened butter with light brown sugar and 1/3 cup of the white sugar on medium-high speed for about 2 minutes until smooth and creamy. Add the egg, vanilla extract, and chocolate extract, then beat on high speed for another minute until fully incorporated. Scrape the bowl sides and bottom as needed. Gradually mix in the dry ingredients with the milk on low speed until just combined, forming a thick cookie dough.
- Shape Cookies: Roll tablespoon-sized portions of dough into balls. Roll each ball in the remaining 1/3 cup of white sugar, then place on a lined baking sheet spaced a few inches apart. Using your thumb, press into each ball to make an indent. Chill the shaped dough for at least 2 hours in the fridge or 1 hour in the freezer to set the shape.
- Bake Cookies: Preheat the oven to 350°F (175°C). Prepare baking sheets lined with parchment paper or silicone mats. Remove chilled cookies and arrange them spaced 2-3 inches apart on the sheets. Bake for 12-14 minutes until cookie edges are set. Remove from oven and use a spatula edge to re-indent the centers if they puffed up during baking. Let cool 5 minutes, then transfer to wire racks to cool completely before filling.
- Make Ganache Filling: Place the semi-sweet chocolate chips in a heat-proof bowl. Heat the heavy cream in a small saucepan until simmering gently. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes to soften the chocolate. Stir slowly until the mixture is smooth and fully melted. Stir in the 1/2 teaspoon of chocolate extract and let cool at least 10 minutes to thicken slightly.
- Fill Cookies: Spoon 1 teaspoon of raspberry or strawberry preserves into each cookie indentation, then top with 1 teaspoon of the cooled ganache. Allow the ganache to harden before serving for a perfect fudgy finish.
Notes
- Make sure the butter is at room temperature for easier mixing and a smoother dough.
- Chilling the dough helps prevent spreading and keeps the thumbprint indent well-defined after baking.
- You can substitute the preserves with any fruit jam or curd of your choice for variation.
- If you don’t have chocolate extract, vanilla extract alone can be used, but the chocolate flavor will be less pronounced.
- For a dairy-free version, substitute the butter with vegan butter, cream with coconut cream, and use nut milk.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
Keywords: double chocolate cookies, thumbprint cookies, chocolate ganache, raspberry preserves, chocolate cookies, holiday cookies, easy chocolate cookies
