Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies offer a delightful combination of textures and a rich chocolate flavor. The cookie base features a soft, slightly chewy dough that has a hint of butter, which crisps at the edges as it bakes.
Equipment
- Mixing Bowl
- Baking sheets
- Parchment paper
- Oven
- Air Fryer
Ingredients
Ingredients
- 200 g Butter softened
- 200 g Sugar
- 1 Egg
- 300 g Flour
- 50 g Cocoa powder
- 1 g Salt
- 5 ml Vanilla extract
- 100 g Filling such as ganache, fruit jam, or caramel
Instructions
- Start by preheating your oven to 175 °C and lining two baking sheets with parchment paper.
- Cream softened butter with sugar until it’s pale and fluffy, then mix in an egg and vanilla.
- In another bowl, whisk together flour, cocoa, and salt, then gradually mix that into the butter mixture until you form a soft dough.
- Roll the dough into small balls and place them on the sheets. Press your thumb into the center of each cookie.
- Bake for 9–12 minutes until the edges look set but the centers are still slightly soft.
- Let them cool completely before filling to prevent filling from oozing out.
Notes
Tip: A slow bake is worth the wait for tender centers and a classic thumbprint look!