Chocolate Thumbprint Cookies: A Little Bite of Sweet Comfort
Posted by Makana Confections on 3rd Feb 2026
If you believe there’s no such thing as too much chocolate, these cookies are for you. Soft, chocolatey thumbprint cookies filled with a silky chocolate ganache, they’re rich, indulgent, and surprisingly easy to make. Perfect for baking on a slow afternoon or sharing with someone you love (though we won’t judge if you keep them all), this is a recipe made for pressing pause and savouring something sweet.
Cookie ingredients
250g butter
200g white sugar
1 large egg
1 tbsp vanille extract
1 tsp instant coffee
280g plain flour
70g Makana's Cocoa Rouge Unsweetened Cocoa Powder
½ tsp salt
Chocolate Ganache
200g Makana's Bittersweet Chocolate Baking Chips or Milk Chocolate Baking Chips
200ml cream
Method
Cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract and instant coffee, then mix until well combined.
In a separate bowl, sift together the flour, Makana’s Cocoa Rouge Unsweetened Cocoa Powder and salt. Add the dry ingredients to the wet mixture and gently fold until fully combined.
Line baking trays with baking paper. Roll the dough into balls (about 1 tbsp each) and place them on the trays, leaving 3–4cm space between each cookie. Using your thumb or the back of a teaspoon, make an indent in the centre of each cookie. Place the trays in the fridge for 45 minutes.
Preheat the oven to 180°C (165°C fan). Bake the cookies for 10 minutes, rotating the trays halfway through. If the cookies have lost their indent, gently press the centre again with the back of a measuring spoon while they’re still warm. Allow the cookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Place the baking chips in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it just begins to bubble. Remove from the heat and pour half of the cream over the chocolate. Stir well, then add the remaining cream and continue stirring until smooth and glossy, with all the chocolate melted.
Spoon the ganache into each cold cookie and let it set for a couple of hours in a cool spot (or eat straight away—just be mindful of the gloriously runny ganache!).