Description
Indulge in delicious Chocolate Thumbprint Cookies. Discover the perfect recipe for a sweet treat. Try them today!
Ingredients
Scale
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional)
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 large egg yolk
- 2 tablespoons milk
- 4 ounces high-quality semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup
- ¼ teaspoon pure vanilla extract
Instructions
- Step 1: Prepare the Cookie Dough In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes on medium speed. Add the egg yolk, vanilla extract, and almond extract (if using), then beat until completely incorporated, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour and salt, then gradually add this dry mixture to the butter mixture, mixing on low speed just until combined. Be careful not to overmix, as this can make your **Chocolate Thumbprint Cookies** tough rather than tender.
- Step 2: Shape the Cookies Cover the dough and refrigerate for about 30 minutes until firm enough to handle. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the chilled dough into 1-inch balls (about 1 tablespoon of dough each). Place the balls about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a ¼ teaspoon measuring spoon, make a deep indentation in the center of each cookie. If the dough cracks at the edges, simply smooth it with your fingertips.
- Step 3: Bake the Cookies Brush each cookie lightly with milk to help with browning. Bake in the preheated oven for 12-14 minutes, or until the edges are just barely turning golden (don’t overbake!). The centers will still look slightly underdone. If the indentations have puffed up during baking, gently press them again while the cookies are still warm. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Step 4: Prepare and Add the Chocolate Filling While the cookies cool, prepare the chocolate filling. In a microwave-safe bowl, combine the chopped chocolate and butter. Heat in 20-second intervals, stirring between each, until completely melted and smooth. Stir in the corn syrup and vanilla extract. Let the mixture cool slightly until it thickens a bit but remains pourable. Using a small spoon or piping bag, fill each cookie indentation with the chocolate mixture. Allow the chocolate to set completely before storing your **Chocolate Thumbprint Cookies**, which takes about 2 hours at room temperature or 30 minutes in the refrigerator.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg