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Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies
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These classic chocolate thumbprint cookies are soft and chewy, with a rich chocolate center. They are perfect for holiday baking or any time you crave a sweet treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips, melted for filling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg yolk and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
  6. Roll the dough into 1-inch balls and place them on the prepared baking sheets.
  7. Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
  8. Bake for 10-12 minutes, or until the edges are set.
  9. Remove from the oven and immediately re-press the indentations if they have puffed up.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Once fully cooled, fill the indentations with melted chocolate chips.
  12. Allow the chocolate to set before serving.

Notes

  • For extra flavor, add a pinch of espresso powder to the cookie dough.
  • You can use white chocolate or milk chocolate for the filling instead of semi-sweet.
  • Store these cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-thumbprint-cookies/