Chocolate Thumbprints Chocolate Thumbprints

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler/Geary House

Decorate these classic chocolate thumbprint cookies with sprinkles, sugar or candies to suit your taste.

  • Prep time 40 minutes
  • Total time 1 hour & 15 minutes



Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In bowl, whisk together flour, cocoa powder, baking powder and salt. 

In large bowl, using hand mixer on medium speed, beat butter with all but 1/4 cup of the sugar until light and fluffy, about 2 minutes; beat in egg yolk and vanilla. Reduce speed to low; beat in flour mixture until crumbly. Knead gently to form smooth ball. 

Roll by 2 tsp into balls; roll in reserved 1/4 cup sugar (if using). Arrange, 1 inch apart, on prepared pans. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well 1/2 inch deep and 3/4 inch wide. Pinch together any cracks around edge. Repeat with remaining balls. 

Bake, 1 sheet at a time, until edges begin to crack, about 10 minutes. Gently press centres again as needed to create more space. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely.

Spoon 1/2 tsp chocolate hazelnut spread into centre of each cookie. Garnish with sprinkles (if using). 

Makes about 32 cookies.

Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 47 mg
  • Sugars 5 g
  • Protein 1 g
  • Calories 78
  • Total fat 4 g
  • Potassium 26 mg
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g


  • Iron 3
  • Folate 3
  • Calcium 1
  • Vitamin A 2
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Baking & Desserts

Chocolate Thumbprints