Description
These delightful chocolate thumbprint cookies are a perfect blend of a buttery, soft cookie base and a rich chocolate filling. They’re an easy-to-make treat, ideal for holidays or any time you’re craving something sweet. The slight crisp on the outside and the creamy chocolate center make these cookies a crowd favorite.
Ingredients
Units
Scale
- Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/3 cup cocoa powder (unsweetened)
- Chocolate Filling:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter
- Optional: Powdered sugar for dusting
Instructions
- Make the Cookie Dough:
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg yolks, vanilla extract, and salt until combined.
- Sift together the flour and cocoa powder, then gradually mix into the butter mixture until a soft dough forms.
- Cover and refrigerate the dough for 30 minutes to firm up.
- Shape and Bake:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set. If the indentations puff up during baking, press them down gently with a spoon while the cookies are still warm.
- Let the cookies cool completely on a wire rack.
- Prepare the Chocolate Filling:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
- Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth. Stir in the butter until fully incorporated.
- Assemble the Cookies:
- Spoon or pipe the chocolate filling into the center of each cooled cookie.
- Let the cookies set for about 30 minutes, or until the chocolate filling firms up.
- Optional Garnish:
- Dust cookies with powdered sugar or drizzle with white chocolate for an elegant finish.
Notes
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a twist, try using white chocolate or dark chocolate for the filling.
- Add a pinch of sea salt to the chocolate filling for a sweet-and-salty combination.