Chocolate Thumbprint Cookies 🎄❤️

Instructions

1. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
2. Beat in the egg yolk and vanilla extract until well combined.
3. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
5. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This makes the dough easier to handle.
6. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
8. Using your thumb or the back of a round measuring spoon, create an indentation in the center of each cookie ball.
9. Bake for 10-12 minutes, or until the edges are just set. The cookies will still be soft in the center.
10. Remove from the oven and immediately deepen the thumbprint indentations if they have puffed up during baking.
11. While the cookies cool slightly, prepare the chocolate filling: In a microwave-safe bowl, combine the semi-sweet chocolate chips and 1 tablespoon of unsalted butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
12. Spoon or pipe the melted chocolate filling into the thumbprint indentations of the cooled cookies.
13. Let the cookies set at room temperature or in the refrigerator for a few minutes until the chocolate filling is firm. Store in an airtight container.

Tips

• For perfectly round cookies, chill the dough for at least an hour. This helps prevent spreading during baking and makes rolling easier.
• If your thumbprint indentations puff up during baking, gently re-press them with the back of a ½ teaspoon measuring spoon immediately after removing them from the oven while the cookies are still warm.
• Elevate the flavor by using high-quality unsweetened cocoa powder and semi-sweet chocolate chips for the best chocolate taste.
• For an extra festive touch, sprinkle a pinch of flaky sea salt or colorful holiday sprinkles over the melted chocolate filling before it sets.
• Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies (without filling) for up to 3 months.