Chocolate Thumbprint Cookies are a delightful treat, combining a rich and buttery cookie base with a luscious chocolate filling. These cookies are perfect for any occasion, whether it’s a holiday gathering, a bake sale, or just a cozy afternoon snack. With their beautiful thumbprint indentation filled with smooth chocolate ganache, they’re as visually appealing as they are delicious. The slight crunch of the cookie contrasts wonderfully with the creamy chocolate center, creating a dessert that’s sure to impress both kids and adults alike.
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the chocolate filling:
- 3/4 cup semisweet or dark chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare the cookie dough:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the egg yolks and vanilla extract, mixing until fully incorporated.
- Gradually add the flour and salt, mixing just until a dough forms. Do not overmix.
- Shape the cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart.
- Use your thumb or the back of a teaspoon to gently press an indentation in the center of each dough ball. Be careful not to press all the way through.
- Bake:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the cookies are still pale.
- Remove from the oven and use a spoon to gently press the indentations again if they’ve puffed up during baking. Allow the cookies to cool completely on a wire rack.
- Make the chocolate filling:
- In a small saucepan or microwave-safe bowl, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth. Stir in the vanilla extract, if using.
- Assemble:
- Spoon or pipe the chocolate filling into the indentations of the cooled cookies. Let the filling set for about 30 minutes at room temperature or refrigerate for a faster set.
- Serve and enjoy:
- Serve the cookies immediately or store them in an airtight container at room temperature for up to 5 days.
These Chocolate Thumbprint Cookies are sure to become a favorite in your baking repertoire. Enjoy them with a glass of milk or a cup of coffee for the ultimate treat!
