Description
Simple recipe for classic chocolate thumbprint cookies with a sweet filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 cup chocolate ganache or jam for filling
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract.
- In a separate bowl, whisk together the flour, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls. Place the balls on the prepared baking sheets.
- Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball.
- Bake for 10 to 12 minutes. The edges should be set but the centers should still look soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cool, fill the indentations with chocolate ganache or jam.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- If using jam, warm it slightly before filling the cookies for easier spreading.
- Store cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 60
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: chocolate cookies, thumbprint cookies, cocoa, shortbread, holiday cookies, dessert