Chocolate Thumbprint Cookies
Delightful chocolate cookies with a creamy filling, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 cup chocolate chips (for filling or decoration) Optional for drizzling on top
- powdered sugar for dusting Optional for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk until well mixed.
- In a separate large bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
- Add the vanilla extract and egg yolk to the butter-sugar mixture. Mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined to avoid overmixing.
- Form small balls of dough (about 1 inch) and place on the baking sheet, spacing them out.
- Gently press your thumb into the center of each ball to create a thumbprint.
Baking
- Bake in the preheated oven for 10-12 minutes. They're done when set but still soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Melt the chocolate chips in a microwave or over a double boiler until smooth.
- Once cooled, fill each thumbprint with a small amount of melted chocolate.
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Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.