Description
Rich, buttery cookies with a soft chocolate center. These classic chocolate thumbprint cookies are easy to make, perfect for holiday baking, or as a sweet treat anytime. They’re beautiful to look at and irresistible to eat!
Ingredients
Units
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For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup finely chopped nuts (optional, for coating)
For the Chocolate Filling:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- 1 tsp unsalted butter
Instructions
- Prepare the Dough:
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Mix in the egg yolks and vanilla extract until combined.
- Gradually add the flour and salt, mixing until a soft dough forms. Cover and chill the dough for 30 minutes.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out 1-inch balls of dough and roll them between your palms. If desired, roll each ball in finely chopped nuts for a crunchy coating.
- Place the balls on the prepared baking sheet about 2 inches apart.
- Create the Thumbprint Indentations:
- Use your thumb or the back of a spoon to press a deep indentation into the center of each cookie.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 2 minutes.
- If the indentations have puffed up during baking, gently press them down again while the cookies are still warm. Transfer to a wire rack to cool completely.
- Prepare the Chocolate Filling:
- In a small microwave-safe bowl, combine the chocolate chips, heavy cream, and butter. Heat in 20-second intervals, stirring after each, until the mixture is smooth and glossy.
- Fill the Cookies:
- Spoon the melted chocolate into the indentations of each cookie. Let the chocolate set at room temperature or place the cookies in the refrigerator for faster setting.
Notes
- For a twist, use white or dark chocolate for the filling, or add a pinch of sea salt on top of the chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies also freeze well; store in a freezer-safe container for up to 3 months.