Chocolate Chip Thumbprint Cookies
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream (or milk)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes). Add the vanilla extract and salt, mixing until combined.
- Add the flour: Gradually add the flour to the butter mixture, mixing on low until a soft dough forms.
- Shape the cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Create the thumbprint: Use your thumb or the back of a small spoon to gently press an indent into the center of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet.
- Make the chocolate filling:
While the cookies are cooling, melt the chocolate chips and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. - Fill the cookies: Spoon or pipe the melted chocolate into the thumbprints of each cooled cookie.
- Let set: Allow the chocolate to set for about 15-20 minutes, or pop the cookies into the fridge to speed up the process.
