Description
These little Christmas gems are thick, fudgy, and filled with glossy chocolate that melts right into every bite. They always remind me of those cozy holiday afternoons when the kitchen smelled like warm cocoa and twinkling lights danced on the counter.
Ingredients:
1 cup unsalted butter, melted
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1⅓ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
For the Ganache:
1 cup semisweet chocolate chips
½ cup heavy cream
For Decoration:
Christmas sprinkles (red, green, white)
Instructions:
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy. Add eggs and vanilla, whisking until smooth. (3 minutes)
In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Add to wet ingredients and mix into a thick fudge-like dough. (2 minutes)
Chill dough for 20–30 minutes to help cookies bake thick and domed. (30 minutes)
Preheat oven to 350°F (175°C). Scoop dough into 1½-inch balls and place on a parchment-lined baking sheet. (5 minutes)
Bake for 8 minutes, remove from oven, and press a deep well in the center of each cookie using the back of a rounded measuring spoon. (8 minutes)
Return cookies to oven and bake for 2–3 more minutes until edges set but centers remain soft. (3 minutes)
For the ganache, place chocolate chips in a bowl. Heat heavy cream until steaming, pour over chocolate, let sit 1 minute, then stir until glossy and smooth. (5 minutes)
Spoon warm ganache into cookie wells, then top with festive sprinkles. Let them rest 20–30 minutes to set slightly. (25 minutes)
Prep Time: 40 minutes | Baking Time: 11 minutes | Setting Time: 25 minutes
Total Time: 1 hour 16 minutes
Kcal: 180 kcal | Servings: 24 cookies
#BrownieCookies #ChristmasBaking #ThumbprintTreats #HolidayDesserts
Step-by-Step Guide
Follow these detailed steps for perfect cookies every time. First, ensure all ingredients are at room temperature except the butter, which is melted. Whisk the sugars into the butter vigorously for a full 3 minutes to create a glossy, smooth base—this is key for the fudgy texture. When adding the dry ingredients, mix only until the thick, fudge-like dough just comes together; overmixing leads to tough cookies. Chilling is non-negotiable; it prevents excessive spreading. When creating the wells after the first bake, work quickly and use a rounded teaspoon or the back of a small measuring spoon warmed slightly with hot water to prevent sticking. For the ganache, ensure the cream is steaming but not boiling to avoid seizing the chocolate.
Serving Suggestions
These rich, chocolatey cookies are a holiday showstopper. Serve them on a tiered dessert stand alongside other festive treats. They pair wonderfully with a glass of cold milk, a hot mug of peppermint mocha, or a dessert wine like port. For a beautiful platter, arrange them with powdered sugar-dusted snowball cookies and gingerbread men. You can also package them in clear cellophane bags tied with ribbon for heartfelt homemade gifts.
How-to Summary
Create a glossy butter-sugar base, mix in dry ingredients for a thick dough, and chill. Scoop, bake for 8 minutes, press a well, then finish baking. Fill the warm indentations with a simple ganache made from poured hot cream and chocolate chips, then decorate with sprinkles while wet. Allow to set before serving.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the dough can be covered and refrigerated for up to 2 days. Let it sit at room temperature for 10 minutes before scooping.
My ganache is too runny/thick. How do I fix it? If runny, add a few more chocolate chips and stir. If too thick, gently reheat with a tiny splash of warm cream.
Can I use natural vs. Dutch-process cocoa? For this recipe, use natural unsweetened cocoa. Dutch-process can react differently with the baking soda, affecting rise.
How do I store these cookies? Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
Can I freeze them? Absolutely. Freeze unfilled, baked cookies for up to 3 months. Thaw and add fresh ganache and sprinkles before serving.
Common Mistakes to Avoid
- Not chilling the dough, which causes cookies to spread flat.
- Overbaking; remove when centers are still soft for a fudgy texture.
- Using boiling cream for the ganache, which can cause it to split or become grainy.
- Overfilling the thumbprint wells, causing ganache to overflow.
- Adding sprinkles after the ganache has set, as they won’t stick.
Conclusion
These Fudgy Chocolate Thumbprint Cookies are more than just a dessert; they are a bite-sized piece of holiday joy. Combining the dense richness of a brownie with the festive elegance of a filled cookie, they are sure to become a treasured part of your Christmas baking tradition. Their impressive look belies their straightforward method, making them perfect for bakers of all levels. We hope this recipe brings warmth, delicious chocolate, and sparkling memories to your kitchen this season.