Chocolate thumbprint cookies are a classic treat that combines a soft, buttery cookie base with a rich chocolate center. These bite-sized delights are perfect for holidays, parties, or as a simple yet elegant dessert to enjoy any time of the year.
Why You’ll Love This Recipe
- Rich and indulgent: The buttery cookie and smooth chocolate center are perfectly balanced.
- Easy to make: Simple ingredients and minimal effort yield a stunning and delicious treat.
- Customizable fillings: You can switch up the chocolate center with caramel, jam, or peanut butter.
- Crowd-pleaser: Great for sharing with friends and family or as a gift.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Egg yolks
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
- Semi-sweet chocolate chips
- Heavy cream
Directions
- Make the cookie dough:
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the egg yolks and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape the cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the baking sheet about 2 inches apart.
- Use your thumb or the back of a small spoon to create an indentation in the center of each cookie.
- Bake the cookies:
- Bake for 10–12 minutes or until the edges are set. If the indentations puff up during baking, gently press them down again while the cookies are warm. Let the cookies cool completely on a wire rack.
- Prepare the chocolate filling:
- In a microwave-safe bowl, heat the chocolate chips and heavy cream in 20-second intervals, stirring until smooth and glossy.
- Fill the cookies:
- Spoon or pipe the chocolate filling into the center of each cooled cookie. Let the filling set at room temperature or refrigerate for faster results.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Cooling Time: 30 minutes
Variations
- Caramel thumbprints: Fill the cookies with caramel sauce and sprinkle with a pinch of sea salt.
- Peanut butter lovers: Add a dollop of peanut butter or peanut butter cups to the center instead of chocolate.
- Jam-filled thumbprints: Skip the chocolate and use your favorite jam or fruit preserves for a fruity twist.
- Nut-coated cookies: Roll the dough balls in finely chopped nuts before baking for added texture and flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the baked cookies (without filling) for up to 3 months. Thaw at room temperature and fill with chocolate before serving.
FAQs
1. Can I use milk chocolate instead of semi-sweet chocolate?
Yes, milk chocolate works well if you prefer a sweeter filling.
2. How do I prevent my cookies from cracking?
Ensure the dough isn’t too dry, and press gently when creating the indentations.
3. Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend as a substitute.
4. Can I prepare the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 2 days or freeze it for longer storage.
5. Why did my cookies spread too much?
This could be due to over-softened butter or not chilling the dough. If this happens, chill the dough for 30 minutes before baking.
6. Can I make the filling dairy-free?
Yes, use dairy-free chocolate chips and coconut cream as a substitute for heavy cream.
7. How can I pipe the filling neatly?
Transfer the melted chocolate filling to a piping bag or a zip-top bag with the corner snipped off for precise application.
8. Can I double the recipe?
Yes, simply double the ingredients to make a larger batch.
9. Can I add flavorings to the chocolate filling?
Yes, a drop of mint, orange, or almond extract can add a fun twist to the filling.
10. How long does the chocolate filling take to set?
It typically takes about 30 minutes at room temperature or 10 minutes in the refrigerator.
Conclusion
Chocolate thumbprint cookies are a timeless dessert that’s easy to make and endlessly versatile. The combination of a buttery, cocoa-rich cookie and a luscious chocolate filling is sure to delight chocolate lovers everywhere. Whether for a festive gathering or a quiet moment of indulgence, these cookies are a must-try recipe that never disappoints!
Chocolate Thumbprint Cookies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 12 minutes
- Yield: 24 cookie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Thumbprint Cookies are rich, buttery, and filled with smooth, velvety chocolate ganache. Perfect for any celebration, holiday, or as an everyday indulgence, these cookies are easy to make and visually stunning. With their soft, melt-in-your-mouth texture and decadent chocolate center, they’re bound to become a favorite treat for chocolate lovers.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
For the Chocolate Ganache Filling:
- 1/2 cup semi-sweet chocolate chips
- 3 tbsp heavy cream
- 1/4 tsp vanilla extract
Optional Toppings:
- Chopped nuts, shredded coconut, or sprinkles for coating the cookies
Instructions
Prepare the cookie dough:
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolk and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
2. Chill the dough:
- Cover the dough with plastic wrap and refrigerate for 30 minutes to make it easier to handle.
3. Shape the cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. If desired, roll each ball in chopped nuts, coconut, or sprinkles for added texture.
- Place the balls on the prepared baking sheet, about 2 inches apart. Use your thumb or the back of a teaspoon to press a small indentation into the center of each ball.
4. Bake the cookies:
- Bake the cookies for 10-12 minutes, or until the edges are set. If the indentations puff up during baking, gently press them back down with a spoon while the cookies are still warm.
5. Make the ganache:
- In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until smooth. Stir in the vanilla extract.
6. Fill the cookies:
- Once the cookies have cooled, spoon or pipe the ganache into the indentations of each cookie. Let the ganache set at room temperature or refrigerate for faster setting.
Notes
- For a flavor twist, add a pinch of instant espresso powder to the cookie dough or ganache for a mocha-inspired treat.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Try white chocolate or salted caramel in place of the ganache for variety.
Find it online: https://wowrecipesfood.com/chocolate-thumbprint-cookies/
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