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Chocolate Thumbprint Cookies

Indulge in these delightful Chocolate Thumbprint Cookies with a rich chocolatey exterior and a soft, melt-in-your-mouth center filled with luscious chocolate.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for optimal mixing.
  • 1 cup granulated sugar For sweetness.
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1/2 cup cocoa powder Use high-quality cocoa for best results.
  • 1 teaspoon vanilla extract For flavor.
  • 1/2 teaspoon salt Enhances flavors.
For the filling
  • 1 cup chocolate chips Use quality chocolate for filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt until well blended.
  4. Gradually add the dry ingredients to the butter-sugar mixture, stirring until fully combined. Add the vanilla extract and mix until smooth.
  5. Scoop tablespoon-sized portions of the dough, roll them into balls, and place on the prepared baking sheet, allowing for spreading.
  6. Use your thumb to create an indentation in the center of each ball.
Baking
  1. Bake in the preheated oven for 10-12 minutes until set but still soft in the center.
  2. Remove from oven and place a few chocolate chips in each indentation while cookies are still warm. Allow to melt slightly.
Cooling and Serving
  1. Cool on the baking sheet for five minutes before transferring to a wire rack to finish cooling.
  2. Serve fresh or store in an airtight container.

Notes

Store in an airtight container at room temperature for up to one week. Freeze for up to three months with parchment between layers.