Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Thumbprint Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 22, 2021 Print Rate It Share Share Tweet Pin Email Yield: 90 These chocolatey cookies, which are filled with a vanilla-infused ganache, have a texture similar to brownies. Ingredients 2 cups all-purpose flour 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder 2 teaspoons coarse salt 8 ounces (2 sticks) unsalted butter, softened 1 ⅓ cups sugar, plus more for rolling 2 large egg yolks 2 tablespoons heavy cream 2 teaspoons pure vanilla extract Chocolate and Vanilla-Bean Ganache Directions Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined. Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool. Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cook's Notes Cookies will keep, covered, for up to 3 days. Rate it Print