Indulge your sweet tooth with these irresistible Double Chocolate Thumbprint Cookies that are sure to become your new favorite treat! Imagine biting into a soft, chewy cookie filled with rich chocolate fudge, each bite a delightful explosion of chocolatey goodness. Perfect for sharing (or not!), these cookies are not only easy to make but also a guaranteed crowd-pleaser. Whether you're hosting a gathering or just craving a little something sweet, follow our simple recipe to create these decadent delights that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup chocolate fudge for filling
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add 2 large eggs, one at a time, mixing well after each addition. Then, add 1 teaspoon of vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 1 cup of chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- With your thumb or the back of a spoon, gently press down in the center of each cookie dough ball to create an indentation for the filling.
- Fill each indentation with about 1/2 teaspoon of chocolate fudge, ensuring not to overfill to prevent it from spilling over during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, enjoy your delicious double chocolate thumbprint cookies with a glass of milk or your favorite beverage!
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother batter. This helps create that light and fluffy texture we all love!
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: If you have time, chill the dough for about 30 minutes before baking. This helps the cookies hold their shape and enhances the flavors.
- Indentation Technique: When creating the thumbprint, be careful not to press too hard; a gentle push is all you need to create the perfect well for the fudge.
- Fudge Filling: For a fun twist, try using different fillings like caramel or peanut butter instead of chocolate fudge to mix things up!
- Storage: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting deliciousness!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
