When mentioning chocolate cookies, we often picture round, fragrant, crispy, and sweet cookies. However, chocolate salted rye thumbprint cookies bring a new and unique taste, with barley flavor and bittersweet chocolate. This cookie is a great option for you to experience a whole new dessert taste. Let’s make these delicious chocolate salted rye thumbprint cookies with Annam Gourmet’s simple recipe below!

Thumbprint cookies are a type of pastry commonly eaten in the West, especially in afternoon teas in the UK, with a crispy crust and a soft sweet filling. However, with the balance between the bitter taste of black chocolate and flavorful Bob’s Red Mill Organic Dark Rye Flour, the chocolate salted rye thumbprint cookies will be delicious and healthy desserts for your family meal. Bob’s Red Mill Organic Dark Rye Flour also helps you to provide 4g of protein and a plentiful amount of fiber and iron.


3 ounces chopped bittersweet chocolate 

1 cup (135g) Bob’s Red Mill dark rye flour

1/2 cup (60g) All-purpose  flour of Bob’s Red Mill

1/2 cup (50g) dark unsweetened cocoa powder

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup (110g) sugar, plus more for rolling

1 large egg yolk

1 teaspoon pure vanilla extract

For the Chocolate Ganache:

3 tablespoons heavy cream

4 ounces chopped bittersweet chocolate (60-72% )

1/2 teaspoon pure vanilla extract


Pre stage: In a small heavy-bottomed pot over low heat (or in a microwave-safe bowl in the microwave), melt the dark chocolate, stirring often to avoid burning. Whisk until smooth and set aside.

Step 1: In a small mixing bowl, whisk together both flours, cocoa powder and salt.

Step 2:In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat a few times to combine. 

Step 3: Scrape in the melted chocolate and beat until just incorporated. Slowly beat in the flour mixture until just combined. Cover bowl with plastic wrap and refrigerate until firm, about 30 minutes.

Step 4: Preheat the oven to 350 F. Line a large baking sheet with parchment paper. Get a little bowl ready with extra turbinado sugar to roll the cookies in. Form balls using 1 tablespoon of dough for each, and roll in sugar. Place balls 1 inch apart on the prepared baking sheet.

Step 5: Use your thumb to press gently into the center of each cookie to create an indentation – be careful not to press all the way through the cookie and be sure the indentation is wide enough to hold the filling. 

Step 6: Bake for 10 minutes, remove from the oven and use your finger or the tip of a wooden spoon to reinforce the indentation if it’s started to puff back up in the baking process. Then place back in the oven and bake until cookies are just set, about 8-9 minutes (they will still feel soft; they’ll firm up as they cool). Allow cookies to cool on baking sheets for 5 minutes. Transfer to wire racks to cool completely.

Make the chocolate ganache: 

Step 1: In a heatproof bowl set over a pan of barely simmering water, melt the chocolate with the cream, stirring until smooth. Stir in the vanilla extract. Let cool until the mixture is thick and spoonable, about 15 minutes.

Step 2: Gently spoon chocolate filling into the center of each cookie.

Step 3: Let stand until set, about 55 minutes. Sprinkle a pinch of flaky salt across the tops of each cookie. Cookies can be stored in an airtight container for up to 5 days.

Buy Bob’s Red Mill Organic Dark Rye Flour now at Annam Gourmet to make your family meal more exciting and enjoyable!