Chocolate Thumbprint Cookies
Chocolate thumbprint cookies are rich, chewy cookies topped with melty chocolate chips, making them perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it's at room temperature for best blending.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg Room temperature preferred.
Filling
- 1 cup chocolate chips For filling the thumbprints; use any type you prefer.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, sift together the cocoa powder, flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Mix in the vanilla extract and egg until fully combined.
- Gradually add the dry mixture to the wet mixture, stirring until a dough forms.
Baking
- Scoop about a tablespoon of dough and roll it into a ball. Place on the baking sheet, spaced about 2 inches apart.
- Make an indentation in the center of each dough ball using your thumb or the back of a spoon.
- Bake in the preheated oven for 10-12 minutes, until edges are firm but centers remain soft.
- Remove cookies from the oven and fill each thumbprint with a few chocolate chips while still warm.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Cookies can be frozen for up to three months. For a delicious twist, experiment with different fillings such as flavored chocolate or nut butters.