Double Dark Chocolate Thumbprints

This post may contain affiliate links. Read our disclosure policy.

Double Dark Chocolate Thumbprints are the perfect cookie for the chocolate lovers in your life!

I’m a total chocoholic. I eat some form of chocolate each and every day.

So when I realized I didn’t have a recipe for a chocolate cookie filled with more rich, fudgy chocolate, I ran straight to the kitchen.

Free Cookie Customization Guide!

The science-based guide so you can bake perfect cookies every time!

Download for FREE

These cookies turned out even better than I’d hoped! They’re soft, perfectly rich, and indulgent – everything you could ever ask for in a homemade cookie!

Sprinkle of Science

How to Make Double Dark Chocolate Thumbprint Cookies

The Cocoa Powder

I prefer unsweetened cocoa powder (also known as natural cocoa powder) in this recipe, like Ghirardelli Unsweetened Cocoa Powder. Learn more about Natural Cocoa vs. Dutch Process Cocoa Powder here. 

The Chocolate

• We’re using melted bittersweet chocolate in the dough (along with cocoa powder) and also in the fudgy filling. 
• I recommend sticking with bittersweet chocolate to create a rich chocolate flavor that perfectly balances the sweetness of the cookie.
• Feel free to experiment with other chocolates if you prefer, but note that this will alter the overall sweetness level of the cookie.

Measure Your Flour & Cocoa Powder Correctly

I highly recommend using a digital kitchen scale to ensure precision. When measuring with cups, it’s so easy to accidentally compact your ingredients, particularly flour and cocoa powder, and add too much, resulting in dry, tough cookies that don’t spread. If you don’t have a scale, use the spoon-and-level method. 

Don’t Reduce the Sugar

Sugar does much more than just provide sweetness – it also plays a big part in a cookie’s texture. Learn more about sugar’s role in baking here.

Don’t Overbake

Pull these cookies from the oven when they’re just set at the edges, for perfectly soft cookies. Using a high-quality baking pan also helps – learn more about the best (and worst!) baking pans here.

How to Store Double Dark Chocolate Thumbprints

Store baked, cooled Double Dark Chocolate Thumbprints inside an airtight container for 2 days. Store with a tortilla to keep the cookies softer for longer.

More Cookie Recipes You’ll Love:

• Marbled Chocolate Chip Cookies
• Homemade Fudge Rounds
• Bourbon Rye Oatmeal Chocolate Chunk Cookies
• Chocolate Peppermint Cookies

How to Make

Double Dark Chocolate Thumbprints

By: Tessa Arias

4.50 from 2 votes

Yield: 36 cookies

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Review Print SaveSaved!

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

Ingredients 

For the cookies:

• ▢ 1 1/3 cups (169 grams) unbleached all-purpose flour
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1/2 teaspoon baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1 stick (113 grams) unsalted butter, at a cool room temperature
• ▢ 1 1/3 cups (267 grams) granulated sugar
• ▢ 1/2 cup (43 grams) unsweetened cocoa powder, sifted
• ▢ 3 large eggs, at room temperature
• ▢ 3/4 teaspoon vanilla extract
• ▢ 3 ounces (85 grams) bittersweet chocolate, melted and cooled slightly

For the chocolate filling:

• ▢ 1/2 cup (85 grams) bittersweet chocolate, coarsely chopped
• ▢ 4 tablespoons (57 grams) unsalted butter, cut into 3 pieces

Instructions

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.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!