Chocolate Thumbprint Cookies: A Simple & Delicious Treat

Ingredients:

• 180g all-purpose flour
• 60g unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 115g softened unsalted butter
• 135g granulated sugar
• 2 large room temperature eggs
• 1 teaspoon pure vanilla extract
• Chocolate ganache or Nutella for filling
• Crushed biscuits or chopped nuts for topping

Instructions:

• In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening and flavor.
• In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and creamy. This step is crucial for achieving a soft cookie texture.
• Add the room temperature eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the fragrant vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
• Cover the bowl with plastic wrap and refrigerate the chocolate cookie dough for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
• Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Scoop approximately one inch of the chilled dough and roll it into a smooth ball. Place the balls on the prepared baking tray, leaving some space between each cookie to allow for spreading.
• Use your thumb to gently press a small indentation in the center of each chocolate cookie.
• Bake the chocolate thumbprint cookies for 9-10 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking for the best fudgy texture.
• Immediately after removing the cookies from the oven, while they are still warm and soft, gently press down the center indentations again if they have puffed up during baking.
• Let the baked cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
• Once the chocolate cookies are completely cool, fill the thumbprint holes with your favorite chocolate ganache for an extra layer of richness or a dollop of smooth Nutella. Sprinkle the tops with crushed biscuits for added texture or chopped nuts for a delightful crunch.
• Enjoy! Savor the deliciousness of your homemade chocolate thumbprint cookies!