Milk Chocolate Thumbprint Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Optional: Use a silicone mat for easy cookie removal.

2. 2

   Whisk together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Aim for a smooth, creamy mixture.

3. 3

   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Be careful not to overmix.

4. 4

   Stir in the milk chocolate chips and confectioner's sugar.

   Tip: Aim for a mix that's still slightly chunky.

5. 5

   Scoop the dough into balls, about 1.5 cm in diameter. Use your thumb to create a depression in the centre of each cookie.

   Tip: Make sure the depression is deep enough to hold a small amount of chocolate.

6. 6

   Place the cookies on the prepared baking tray, leaving about 2 cm of space between each cookie.

   Tip: This will help them spread evenly during baking.

7. 7

   Bake for 15-20 minutes, or until the edges are lightly golden.

   Tip: Don't overbake – the centres should still be slightly soft.

8. 8

   Remove the cookies from the oven and let them cool on the tray for 5 minutes.

   Tip: This will help them retain their shape.

9. 9

   Transfer the cookies to a wire rack to cool completely.

   Tip: Enjoy your delicious milk chocolate thumbprint cookies!