These Chocolate Thumbprint Cookies are buttery chocolate cookies coated with sugar and filled with a luscious chocolate ganache. They're decadent yet sweet and the most perfect treat! If that wasn’t enough, they’re gluten free, egg free, nut free and can easily be dairy free (vegan)!
In a large bowl, using a whisk, mix together the gluten free flour, cocoa powders and salt. Set aside.
In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter or vegan baking stick with one cup of the granulated sugar until soft and fluffy. About 2-3 minutes.
Beat the cornstarch water mixture and vanilla into the butter and sugar until combined.
Starting and ending with the gluten free flour mixture, alternate between pouring the gluten free flour mixture and milk of choice into the bowl of the electric mixer until just combined. The dough will be very thick, you might need to work it with your hands a bit.
Remove dough from bowl, shape into a round flat disc, wrap in plastic wrap and freeze for 30 minutes or chill in the fridge for at least 1 hour. It needs to harden otherwise the cookies will spread all over the place. You can even chill overnight. When the dough is almost done chilling, preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
Remove dough from the freezer or fridge and use a small cookie scoop or use your hands to roll dough into 1 inch balls.Pour the ½ cup of granulated sugar into a bowl. Drop each dough ball into the sugar and coat completely.
Place the cookies on the baking sheet about 2-3 inches apart. Push your thumb or pointer finger into the center of each ball to create a well. Reshape the cookie to make sure it is round, if needed.
Pop the extra dough balls into the fridge while the first group are baking. Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 11 minutes.
Immediately reshape the cookies when they come out of the oven and if the holes need to be fixed, gently press the bottom of a wooden spoon into the holes to fix. Don’t use your thumb or you’ll burn your finger! Speaking from experience here.
Let the cookies cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Make the Ganache
Place the chocolate chips, butter and corn syrup in a microwave safe bowl. Heat in 15 second increments, stirring after each time, until completely melted and incorporated.
Use a tiny spoon to pour the chocolate ganache into each hole of each cookie. You can serve them right away when they’re all gooey or wait till they’re cool when the filling solidifies. Either way they’re delicious!
Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips.All Purpose Flour: I cannot test this due to celiac disease, but use 2 ⅔ packed cups of regular flour (448 grams), packed cups of cocoa powder and 2 tablespoon of milks. Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.