Double Chocolate Thumbprints Cookies
Indulge in these rich and decadent Double Chocolate Thumbprints Cookies, perfect for any chocolate lover!
Servings: 24 servings
Ingredients
- 1 ¾ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 stick (4 ounces) butter at room temperature
- 1 ¼ cups sugar
- ⅓ cup cocoa powder sifted
- 3 eggs
- 1 teaspoon vanilla extract
- 3 ounces semisweet chocolate melted and cooled slightly
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a large mixing bowl, use an electric mixer or whisk to cream the room temperature butter and sugar together until light and fluffy.
- Next, sift the cocoa powder into the butter-sugar mixture and mix until well combined. Then, add the eggs one at a time, beating well after each addition, along with the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Finally, fold in the melted semisweet chocolate until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto a lined baking sheet, creating an indent in the center of each cookie.
- Bake for 10-12 minutes or until the edges are set.
- Remove from the oven, cool for 5 minutes, then transfer to a wire rack and fill the thumbprints with your favorite filling.
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Baking Sheets
- Parchment Paper
- Cookie scoop or tablespoon
- Oven
Notes
- Store cookies in an airtight container in the refrigerator for up to one week.
- Freeze unbaked cookie dough balls for up to three months.
- Chill dough before baking to prevent spreading.