The first cookie for cookie week! These hot chocolate thumbprints were by far the most popular cookie when I had my testers (read: friends and family) try them out! A chocolate cookie rolled in sugar and filled with white chocolate, basically a luxurious hot chocolate in a cookie!
- All Purpose Flour just regular flour is used in this cookie!
- Cocoa powder this is what gives us the ‘chocolate’ part of hot chocolate thumbprint cookies!
- Sugar this recipe uses a combination of light brown sugar and granulated white sugar, and the final batter is then rolled in white sugar, giving us that sparkly finish
- White Chocolate is melted and made into a ganache with double cream
- Unsalted butter is used, but if you want to use salted butter then you’ll have to change the amount of salt used in the recipe.
How to make hot chocolate thumbprints
Step 1: whisk the dry ingredients
Whisk the flour, cocoa powder, salt and baking soda together.
Step 2: cream the butter and sugars
In a stand mixer, cream the butter together with the light brown sugar and granulated sugar. Add the eggs and vanilla extract.
Step 3: mix the two together
Pour the dry ingredients in with the wet, as well as adding the milk. Mix on low until it is combined.
Step 4: roll into balls
Roll the cookie dough into balls, I find using a 1 tablespoon ice cream scoop is helpful! Then roll each one into granulated sugar. Using your thumb or the end of a spatula, make an indent in each cookie. Chill for an hour.
Step 5: bake!
Bake the cookies for 12-15 minutes. If the indents have lost some of their shape, as soon as they’re out of the oven use the end of a spatula again to reinforce the shape. Let it cool completely.
Step 6: ganache
While the cookies are cooling, you can make your ganache! Bring double cream to the boil in a small saucepan, and pour over your chopped chocolate that is in a heatproof bowl. After a few minutes, whisk the chocolate until smooth. Let the ganache cool before filling each cookie.
Other Recipes To Try:
- Chocolate Lebkuchen
- Slice & Bake Christmas Cookies
- Spiced Orange Shortbread
- Eggnog Macarons
- Peppermint Bark Cookies
Hot Chocolate Thumbprints
- 180 grams flour
- 45 grams cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 113 grams unsalted butter, room temperature
- 100 grams light brown sugar
- 135 grams granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoon milk
White chocolate Ganache
- 170 grams white chocolate, chopped
- 60 grams double cream
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
- In a stand mixer fitted with a paddle attachment, beat the butter, brown sugar and 67g granulated sugar together on medium-high speed until smooth and creamy. Add the egg, vanilla extract and beat on high speed until combined. Pour the dry ingredients into the wet ingredients, add the milk, and mix on low until combined.
- Roll balls of dough, a little less than 1 Tablespoon each, and roll each into remaining granulated sugar. Place dough balls onto a lined baking sheet. Using the end of a spatula, make an indent into each cookie.
- Chill the shaped cookies for at least 2 hours in the refrigerator.
- Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper. Remove chilled and shaped cookies from the refrigerator. Space the cookies about 2-3 inches apart.
- Bake for 12-14 minutes. Remove from the oven. The indents will have lost some shape so use the end of a spatula to make an indent again into the warm cookies.
- Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before filling with ganache.
- Place white chocolate in a heat proof bowl.
- Bring cream to the boil in a small saucepan, then pour over white chocolate. Let sit for 3 minutes, then whisk until smooth. Refrigerate, stirring occasionally, for about 30 minutes.
- Using a piping bag, fill each cookie with the ganache.