High Altitude Chocolate Thumbprint Cookies
If you’re looking for a cookie that’s both charming and a little luxurious, these chocolate ganache thumbprints are sure to win you over. The high altitude cookie bakes up beautifully soft and tender, creating a perfect nest for the velvety chocolate filling.
Each cookie offers a perfect balance of buttery sweetness and deep chocolate richness — a simple pleasure elevated to something extraordinary.
Try these other HIGH ALTITUDE COOKIE RECIPES…Brown Butter Chocolate Chip Cookies, fudgy Chocolate Crinkle Cookies, soft Snickerdoodle Cookies, or Peanut Butter Blossoms.
This High Altitude Thumbprint Cookie recipe is made at 8,000 ft elevation. To adjust the recipe for other elevations check out high altitude baking adjustments.
Why You’ll Love This Recipe:
- RICH & DECADENT – the silky chocolate ganache takes this classic cookie over the top
- PERFECT TEXTURE BALANCE – buttery, tender cookies paired with smooth, melt-in-your-mouth chocolate
- ELEGANT YET SIMPLE – they look fancy but are surprisingly quick to make
- HIGH ALTITUDE PERFECTED – no spreading, cracking, or dryness — just soft, reliable results
- CROWD PLEASING FLAVOR -chocolate lovers of all ages adore these cookies
Recommended Tools:
- LARGE MIXING BOWL
- SMALL MIXING BOWL
- MEASURING CUPS
- TEASPOON OR YOUR THUMB
- BAKING SHEET
- OPTIONAL: COOKIE SCOOP
- OPTIONAL: PARCHMENT PAPER
Ingredients:
- BUTTER – adds richness, flavor, and tenderness
- WHITE SUGAR – adds a kiss of sweetness
- LARGE EGGS – binds the dough together and keeps the cookies soft
- VANILLA EXTRACT – helps to enhance the flavor (a little secret of mine…I never measure vanilla when I’m baking)
- ALL PURPOSE FLOUR – forms the base of the dough
- CORN STARCH – the SECRET ingredient for a soft, tender cookie
- KOSHER SALT – not skip the salt, it enhances the flavor of every ingredient
- HEAVY WHIPPING CREAM – creates the silky smooth ganache
- CHOCOLATE – creates the heavenly flavor everyone loves, you choose semi-sweet or dark chocolate
TIP: the most accurate way to measure flour is never scoop it up, always spoon it into the measuring cup and level it off
How To Make Chocolate Thumbprint Cookies:
- PREHEAT OVEN & PREPARE PAN – preheat oven to 350°. Prepare a large baking sheet with parchment paper
- CREAM BUTTER & SUGAR – mix the butter and sugar on medium-high for about 3 minutes until the mixture is smooth and no longer grainy
- ADD EGGS & VANILLA – mix in 1 large egg and 1 egg yolk and vanilla into the mixture until combined
- COMBINE FLOUR, CORN STARCH, & SALT – mix the flour, corn starch, and salt together. Slowly add the dry ingredients into the wet ingredients as you mix on low
- CREATE 1 INCH BALLS – divide the dough into 1 inch balls and place on a baking sheet
- CREATE INDENT – create a shallow indent into the dough with your thumb or a smooth spoon
- BAKE – bake at 350° for 11-14 minutes and then allow the cookies to cool on the pan before removing or else they will fall apart.
- PREPARE THE GANACHE AS SOON AS THE COOKIES ARE DONE BAKING
- MIX UP GANACHE – mix the chocolate and heavy cream in a medium bowl. Microwave for 20 second intervals with mixing in between until the chocolate is melted.
- ADD CHOCOLATE TO COOKIES – add 1/2 – 1 teaspoons of chocolate to the indent of the cookie
- ENJOY!
Find the full ingredients list and directions in the recipe box below.
FAQs:
How do I know when the thumbprint cookies are done?
They’re ready when the edges are lightly set and the bottoms are just turning golden. The centers should still look soft — they’ll finish setting as they cool.
Can I freeze thumbprint cookies?
Yes! You can freeze them baked or unbaked. Baked cookies freeze well for up to 2 months. For unbaked cookies, freeze the shaped dough balls and add filling after thawing.
How do I keep cookies soft?
Store them in an airtight container with a small piece of bread or a marshmallow — they’ll stay perfectly tender for several days.
Can I make thumbprint cookies ahead for the holidays?
Definitely! Thumbprints are excellent make-ahead cookies. Bake them, cool fully, and freeze — or make the dough and refrigerate for 24–48 hours.
Other High Altitude Recipes:
If you make this delicious High Altitude Chocolate Thumbprint Cookie recipe please rate this recipe and leave a comment below about how it turned out. If you have any questions, post them below and I would love to help you out.
High Altitude Chocolate Thumbprint Cookies
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- large mixing bowl
- small mixing bowl
- Measuring Cups
- Teaspoon or your thumb
- Baking sheet
- cookie scoop optional
- Parchment paper optional
Ingredients
- 1 cup Butter softened
- ½ cup White Sugar
- 1 Large Egg and 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- 2 ¼ cup All Purpose Flour
- 1 tablespoon Corn Starch
- ½ teaspoon Kosher Salt
- ⅓ cup Chocolate Chips semi-sweet or dark
- ¼ cup Heavy Whipping Cream
Instructions
- PREHEAT OVEN & PREPARE PAN – preheat oven to 350°. Prepare a large baking sheet with parchment paper
- CREAM BUTTER & SUGAR – mix the butter and sugar on medium-high for about 3 minutes until the mixture is smooth and no longer grainy
- ADD EGGS & VANILLA – mix in 1 large egg and 1 egg yolk and vanilla into the mixture until combined
- COMBINE FLOUR, CORN STARCH, & SALT – mix the flour, corn starch, and salt together. Slowly add the dry ingredients into the wet ingredients as you mix on low
- CREATE 1 INCH BALLS – divide the dough into 1 inch balls and place on a baking sheet
- CREATE INDENT – create a shallow indent into the dough with your thumb or a shallow teaspoon
- BAKE – bake at 350° for 11-14 minutes. Mix up the ganache the last few minutes the cookies are baking.
- MIX UP CHOCOLATE GANACHE – mix the chocolate and heavy cream in a medium bowl. Microwave for 20 second intervals with mixing in between until the chocolate is melted
- ADD CHOCOLATE TO COOKIES – add 1/2 – 1 teaspoons of chocolate to the indent of the cookie
- COOL & ENJOY – allow the cookies to cool on the pan before removing or else they will fall apart. Then enjoy!
