Thumbprint Chocolate Filled Cookies
Delicious chocolate cookies have never tasted so good. These chocolate-filled thumbprint cookies are not only addictive but super easy to make.
Servings: 16 cookies
Calories: 220kcal
Equipment
- stand mixer or electric handheld mixer
- shallow plate
- 2 tablespoon cookie scoop
- wooden spatula
- light colored baking sheet
- heatproof bowl
Ingredients
For The Cookies
- 1 ¾ cup all purpose flour
- ¼ cup Dutch processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter
- ½ cup firmly packed light brown sugar
- ¼ cup plus 3 tablespoons for rolling granulated sugar
- 1 large egg
- ½ tablespoon vanilla extract
For The Chocolate Filling
- 4 ounces semisweet chocolate morsels
- 5 tablespoons unsalted butter cut into 1 tablespoon (14 gram) pieces
- Maldon sea salt flakes for garnish (optional)
Instructions
For The Cookies
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Add butter, brown sugar, and ¼ cup (50 grams) granulated sugar to a large bowl or stand mixer fitted with a paddle attachment. Beat together on medium speed for 2 minutes using a handheld electric or stand mixer until the mixture is light and fluffy. Add in egg and vanilla extract, and beat on medium speed until combined.
- Scrape down the side of the bowl, then add the dry ingredients to the wet ingredients in two batches. Mix on medium-low speed until fully incorporated. The dough will be slightly sticky. Wrap cookie dough in parchment paper or plastic wrap, and refrigerate for at least 3 hours or up to overnight until the dough is firm.
- Pour 3 tablespoons (40 grams) of granulated sugar on a shallow plate, and set aside.
- Heat oven to 350°F (175°C).
- Remove dough from the refrigerator, and form into 2 tablespoon balls. Roll the outside of the dough balls in the granulated sugar. Place dough 2 inches (5 centimeters) apart on a light colored baking sheet lined with a silicone baking mat or parchment paper. Use the end of a wooden spoon or your thumb to make an indent in each cookie. If the dough begins to crack on the outside, simply use your hands to push it back together.
- Bake on the middle rack for 12–14 minutes, or until cookie edges are set. Remove from the oven and let stand for 5 minutes. If any of the indents have puffed up, use the end of a wooden spoon to push the indent down. Transfer to a cooling rack to fully cool.
For The Chocolate Filling
- Add chocolate morsels and butter to a heat safe glass bowl. Heat in the microwave on 50 percent power (medium) for 30 seconds. Stir chocolate mixture, and heat for an additional 30 seconds. Repeat as needed until the chocolate morsels are fully melted.
- Using a spoon, fill each thumbprint hole with chocolate, about 1–2 teaspoons each. If desired, sprinkle the top of the chocolate with Maldon sea salt flakes. Allow to sit on a wire cooling rack until the chocolate has firmed up.
- Store cookies in an airtight container at room temperature for up to 5 days.
Notes
Make ahead: Make cookie dough ahead of time. Shape the dough into balls, and freeze (unfilled) for up to 2 months.
Freezer storage: Store baked and filled cookies in the freezer for up to 2 months. Place in an airtight container in between parchment paper.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 116mg | Potassium: 92mg | Fiber: 1g | Sugar: 13g | Vitamin A: 307IU | Calcium: 18mg | Iron: 1mg
