Description
Indulge in these rich chocolate thumbprint cookies, featuring a soft, buttery texture and a delightful chocolate center—perfect for any sweet occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, and baking powder until combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer (about 3 minutes).
- Add Eggs and Vanilla: Beat in the egg and vanilla extract until well incorporated.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips gently.
- Shape and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Use your thumb to create an indent in each cookie. Bake for about 10-12 minutes or until slightly firm around the edges.
- Cool and Serve: Let the cookies cool slightly before transferring them to plates. Enjoy!
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Chill the dough briefly before baking to prevent excessive spreading. For variations, try filling the thumbprint with raspberry jam or peanut butter instead of chocolate!