Description
Irresistible chocolate thumbprint cookies deliver pure winter comfort through rich dark chocolate and sweet raspberry jam centers. Delicate cocoa-infused dough creates perfect holiday treats you’ll crave from first delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
Coating and Flavor Enhancers:
- ½ cup finely chopped nuts (optional)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Filling:
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- 1 teaspoon unsalted butter
Instructions
- Craft a velvety dough by vigorously creaming butter and sugar until airy and pale. Gently incorporate egg yolks and vanilla, blending until harmonious. Gradually fold in flour and salt, creating a supple mixture. Refrigerate the dough for half an hour to firm up.
- Heat the oven to 350F (175C) and line a baking sheet with parchment. Delicately shape the chilled dough into uniform spheres. Optional: roll each ball through finely chopped nuts for a textural exterior. Arrange cookies with ample spacing on the prepared sheet.
- Using your thumb or a rounded utensil, tenderly press a deep well into the center of each cookie, creating a perfect reservoir for the upcoming chocolate filling.
- Slide the tray into the oven, baking until the cookie edges turn a delicate golden hue, approximately 10-12 minutes. Allow cookies to rest briefly on the baking sheet, then carefully reinforce the centers if they’ve puffed during baking. Transfer to a cooling rack.
- Melt chocolate chips, heavy cream, and butter in short microwave bursts, stirring between intervals until the mixture transforms into a glossy, smooth liquid.
- Elegantly spoon the molten chocolate into the carefully formed cookie wells. Allow the chocolate to set naturally at room temperature or expedite the process by chilling in the refrigerator.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the cookie’s shape during baking.
- Toast nuts before rolling for an enhanced, deeper flavor that complements the chocolate filling.
- Create uniform cookie sizes by using a small cookie scoop or tablespoon measure for consistent portioning.
- Gently press the thumbprint indentation when cookies are still warm to ensure a clean, deep well for chocolate filling.
- Avoid overheating chocolate to prevent separation and ensure a smooth, glossy filling.
- Store cookies in an airtight container between layers of parchment paper to preserve texture and prevent sticking.
- Experiment with different chocolate variations like dark, milk, or white chocolate for unique flavor profiles.
- Make these cookies gluten-free by substituting all-purpose flour with a high-quality gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg