Classic Chocolate Thumbprint Cookies
These classic chocolate thumbprint cookies are a delightful treat featuring a rich, chocolatey dough with a sweet indentation filled with your favorite chocolate.
Equipment
- large bowl
- electric mixer
- medium bowl
- whisk
- plastic wrap
- baking sheets
- parchment paper
- wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks) softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Filling
- ½ cup chocolate chips or your favorite chocolate filling (e.g., chocolate hazelnut spread, melted chocolate, ganache)
Instructions
Preparation
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy using an electric mixer for 2-3 minutes.
- Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet, mixing on low speed until a soft dough forms; avoid overmixing.
- Cover the dough and refrigerate for at least 30 minutes to prevent spreading and make it easier to handle.
Baking
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Gently press an indentation into the center of each cookie ball using your thumb or a rounded teaspoon.
- Spoon about ½ teaspoon of chocolate chips or filling into each indentation.
- Bake for 10-12 minutes, until edges are set and lightly golden.
- Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, do not skip the chilling step. You can also re-fill the centers after initial baking if using a melted chocolate filling and they have risen too much.