Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, beaten 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1 cup semisweet chocolate chips, melted and cooled slightly (optional) Directions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. In another medium bowl, whisk together flour, salt and baking powder. Add wet ingredients to dry ingredients; mix until just blended. Stir in chocolate chips if desired. Drop dough by rounded tablespoons onto prepared baking sheet; bake for 12 minutes or until cookies are golden brown. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Thumbprint Cookies with Chocolate
Calling all chocolate lovers, this great recipe is for you! These tasty cookies are a richer, chocolatier take on the classic thumbprint cookie and absolutely perfect for the holiday season. But don’t let that stop you from indulging in this delicious treat all year round! These soft chocolate thumbprint cookies taste great any time of year, and if you’re like me, you can never have too much chocolate!
How to Make Chocolate Thumbprint Cookies
Mix ingredients to make the dough, then let it chill in the fridge. Roll out the dough and slice into cookies, then use your thumb to press a well at the center of each one. Freeze while the oven preheats, then bake. Combine ingredients to make the chocolate ganache, then fill the center of the cooled cookies.
Ingredient Notes
Butter: Gives the cookies structure and richness. Just make sure it’s fully softened, so it incorporates into the dough smoothly. Powdered Sugar: Sweetens the cookies and keeps them soft and light. Flour: Gives the cookies structure as well. I like to measure using the scoop and level method, so I don’t add too much. Cocoa Powder: Makes the cookies chocolatey. Feel free to use regular, dark, dutch-process, or all-natural – they’ll all work in this recipe. Milk: Helps bring the dough together if you accidentally add too much flour. Chocolate: The main flavor in our ganache, so make sure to choose one that’s good quality. I’m using semi-sweet but use whatever you like. Heavy Cream: Thins the ganache, so it’s pourable and hardens in the fridge. Milk will not work– it must be cream!
Recipe Tips and Tricks
Be sure to measure your flour carefully. Instead of scooping your measuring cup into your flour, scoop spoonfuls into your measuring cup and swipe the access flour off with a knife. That way, you don’t accidentally use too much flour!Use a cookie cutter to go around the cookies in a circular motion right after taking them out of the oven. This will bring the cookies back to their smaller size and give them the perfect circular shape!
Enjoy these double chocolate thumbprint cookies! The silky ganache is our absolute favorite part… What about you? Let us know in the comments below. Happy cooking! The chocolate ganache can be made ahead and stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before using if frozen, then microwave for 10-20 seconds to bring to temperature. If you make this recipe be sure to leave us a comment or rating. Enjoy!
