Chocolate Thumbprint Cookies
The holidays are the perfect excuse to fill your kitchen with the comforting aroma of freshly baked treats. One cookie that always seems to steal the spotlight is the chocolate thumbprint cookie.
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Small spoon or melon baller
- Fork or thumb
- Microwave-safe bowl
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
For the Chocolate Filling:
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons heavy cream
Instructions
Prepare Your Ingredients and Equipment
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- Gather all your ingredients and equipment so everything is within reach—baking is easier when you’re organized!
- Pro Tip: Softened butter is key here; if it’s too hard, the dough won’t cream properly, and your cookies might turn out dense.
Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
- Add the vanilla extract and continue mixing until incorporated.
- Pro Tip: Use a hand mixer or stand mixer on medium speed. Scrape down the sides of the bowl once to ensure everything is mixed evenly.
Add Egg Yolks
- Add the two egg yolks to the butter-sugar mixture.
- Beat until fully combined and smooth.
- Pro Tip: Egg yolks add richness and tenderness, so don’t skip this step.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Pro Tip: Avoid overmixing here to keep your cookies soft and tender.
Shape the Cookies
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place them evenly on your prepared baking sheet, leaving about 2 inches between each cookie.
- Press your thumb (or the back of a spoon) gently into the center of each cookie to create an indent.
- Pro Tip: If the dough sticks to your thumb, lightly flour your finger before pressing.
Bake the Cookies
- Bake in the preheated oven for 10–12 minutes.
- The edges should be set, but the centers may look slightly soft—that’s perfect.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
- Pro Tip: Don’t overbake! These cookies are meant to be soft and tender, not crisp.
Prepare the Chocolate Filling
- In a microwave-safe bowl, combine chocolate chips and heavy cream.
- Microwave in 20-second intervals, stirring between each, until smooth and melted.
- Pro Tip: Whisk continuously to prevent lumps and ensure a glossy finish.
Fill the Thumbprints
- Spoon or pipe the melted chocolate into each cookie’s indent.
- Allow the chocolate to set at room temperature or place cookies in the fridge for 10–15 minutes for faster results.
Notes
Nutritional Value (per cookie):
- Calories: ~120 kcal
- Total Fat: 6 g
- Saturated Fat: 3.5 g
- Cholesterol: 25 mg
- Sodium: 50 mg
- Total Carbohydrates: 16 g
- Dietary Fiber: 1 g
- Sugars: 10 g
- Protein: 2 g