Chocolate Thumbprint Black Cookies: Dark, Decadent, and Jam-Filled

When you want a cookie that feels both classic and decadent, Chocolate Thumbprint Black Cookies are the answer. These cookies are rich, chewy, and beautifully dark thanks to black cocoa powder. Each cookie has a little well in the center filled with sweet, fruity jam—creating the perfect marriage of bitter chocolate and tart-sweet fruit.

If you’ve ever bitten into a thumbprint cookie and wished it had a more intense chocolate flavor, this recipe is for you. They are perfect for holidays, cookie exchanges, birthday parties, or any occasion when you want to impress guests with something both elegant and comforting.

Why Black Cocoa is Key

The secret to the dramatic dark color and robust chocolate flavor is black cocoa powder. Unlike standard cocoa:

It’s deeply dark, almost black.
It’s less acidic, giving a smoother chocolate flavor.
It creates a striking contrast with bright jams, like raspberry or apricot.

Using black cocoa makes these cookies look ultra-professional and adds a gourmet touch without extra effort.

Texture & Flavor Profile

Exterior: Slightly crisp edges.
Interior: Chewy, soft, rich chocolate.
Center: Sweet jam adds tartness and brightness.

The balance between the deep chocolate and the fruity jam is what makes these cookies irresistible.

Best Jams & Fillings

You can vary the flavor in the center:

Raspberry jam (classic)
Apricot preserves
Strawberry jam
Lemon curd for a citrusy twist
Salted caramel for indulgence

Ingredient Breakdown

Butter: Unsalted, softened for creamy texture.
Sugar: Granulated for sweetness and light structure.
Egg: Binds ingredients and adds moisture.
Vanilla Extract: Enhances chocolate flavor.
Flour: Provides structure.
Black Cocoa Powder: Dark, rich flavor and signature color.
Salt: Balances sweetness.
Jam: Center filling; use your favorite flavor.

Step-by-Step Technique

Cream butter and sugar: Beat together until light and fluffy.
Add egg and vanilla: Mix until smooth.
Combine dry ingredients: Flour, black cocoa powder, and salt.
Mix wet and dry ingredients: Form a soft, pliable dough.
Shape cookies: Roll into 1-inch balls.
Create thumbprints: Use your thumb or spoon to make a well in each cookie.
Bake: Preheat oven to 350°F (175°C) and bake for 12–15 minutes.
Fill centers: Press jam into each cookie immediately after baking while the cookie is soft.
Cool completely: Store in airtight containers or gift jars.

Tips for Perfect Cookies

Spacing: Leave at least 2 inches between cookies to prevent spreading.
Chill dough: For slightly firmer cookies, chill dough for 15–30 minutes before baking.
Jam consistency: Thick jams work best to prevent runny centers.
Make ahead: Cookies can be baked, filled, and stored in the fridge for up to a week.

Serving Ideas

Holiday cookie plates — chocolate and raspberry is festive and elegant.
Gift jars — layer cookies with parchment paper for homemade gifts.
Afternoon tea — pair with coffee, tea, or hot chocolate.
Dessert boards — a dark chocolate contrast next to lighter cookies and candies.

Storage & Freezing

Refrigerator: Up to 7 days in airtight container.
Freezer: Unfilled cookies freeze well for up to 3 months. Thaw, then fill with jam.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 ¾ cups all-purpose flour
¾ cup black cocoa powder
¼ tsp salt
½ cup jam (raspberry, apricot, or favorite)

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar until light and fluffy.
Add egg and vanilla extract; mix until smooth.
In a separate bowl, whisk flour, black cocoa powder, and salt.
Gradually combine dry ingredients into wet until a soft dough forms.
Roll dough into 1-inch balls and place on prepared sheet.
Press thumb or spoon into center of each cookie to create a well.
Bake 12–15 minutes until cookies are set. Cool 5 minutes.
Fill centers with jam and cool completely. Serve or store in an airtight container.