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Chocolate Thumbprint Cookies

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Rich, buttery cookies with a soft chocolate center. These classic chocolate thumbprint cookies are easy to make, perfect for holiday baking, or as a sweet treat anytime. They’re beautiful to look at and irresistible to eat!

Ingredients

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For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • â…” cup granulated sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • ½ cup finely chopped nuts (optional, for coating)

For the Chocolate Filling:

  • ½ cup semi-sweet chocolate chips
  • 2 tbsp heavy cream
  • 1 tsp unsalted butter

Instructions

  1. Prepare the Dough:
    • In a large bowl, beat the butter and sugar together until light and fluffy.
    • Mix in the egg yolks and vanilla extract until combined.
    • Gradually add the flour and salt, mixing until a soft dough forms. Cover and chill the dough for 30 minutes.
  2. Shape the Cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Scoop out 1-inch balls of dough and roll them between your palms. If desired, roll each ball in finely chopped nuts for a crunchy coating.
    • Place the balls on the prepared baking sheet about 2 inches apart.
  3. Create the Thumbprint Indentations:
    • Use your thumb or the back of a spoon to press a deep indentation into the center of each cookie.
  4. Bake the Cookies:
    • Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 2 minutes.
    • If the indentations have puffed up during baking, gently press them down again while the cookies are still warm. Transfer to a wire rack to cool completely.
  5. Prepare the Chocolate Filling:
    • In a small microwave-safe bowl, combine the chocolate chips, heavy cream, and butter. Heat in 20-second intervals, stirring after each, until the mixture is smooth and glossy.
  6. Fill the Cookies:
    • Spoon the melted chocolate into the indentations of each cookie. Let the chocolate set at room temperature or place the cookies in the refrigerator for faster setting.

Notes

  • For a twist, use white or dark chocolate for the filling, or add a pinch of sea salt on top of the chocolate.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies also freeze well; store in a freezer-safe container for up to 3 months.

Find it online: https://ukfinda.com/chocolate-thumbprint-cookies/