Salted Chocolate Thumbprint Cookies
Prep
15 mins
Cook
30 mins
Servings
12
Difficulty
Easy
These salted chocolate thumbprint cookies are my go to treat when I want something that tastes fancy but doesn't require hours in the kitchen. The whole process takes less than an hour from start to finish, which makes them perfect for last minute gatherings or just satisfying a chocolate craving on a weeknight. The cocoa powder in the dough gives you antioxidants along with that rich chocolate flavor, while the flaky sea salt on top creates this wonderful contrast that makes each bite feel a little bit special. Best of all, you probably have most of these ingredients sitting in your pantry right now, so there's no need for a shopping trip.
Ella x
Ingredients
- 250all-purpose flour
- 150unsalted butter
- 200 gwhite granulated sugar
- 100 gbrown sugar
- 2large eggs
- 10 gsalt
- 10 mlpure vanilla extract
- 50 gunsweetened cocoa powder
- 150 gsemi-sweet chocolate chips(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a fan for even baking.
- 2
Whisk together the flour, salt, and cocoa powder in a medium bowl. Set aside.
Tip: Use a whisk for best results.
- 3
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Don't overbeat, or the cookies will be tough.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: The dough should still be slightly crumbly.
- 6
Scoop the dough into balls, about 20g each. Roll each ball between your hands to shape into a smooth sphere.
Tip: Use a small cookie scoop for uniform cookies.
- 7
Press a small indentation into the center of each ball, then place a chocolate chip in the indentation.
Tip: Gently press the chocolate into the dough.
- 8
Place the balls onto the prepared baking sheet, leaving about 5cm of space between each cookie.
Tip: Don't overcrowd the baking sheet.
- 9
Bake for 12-15 minutes, or until the edges are set and the centers are just slightly soft.
Tip: Don't overbake, or the cookies will be dry.
- 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Use a cooling rack to cool completely.
- 11
Transfer the cookies to a wire rack to cool completely.
Tip: Let the cookies cool completely before storing.
- 12
Store the cookies in an airtight container at room temperature for up to 5 days.
Tip: Let the cookies come to room temperature before serving.
- 13
Serve the cookies at room temperature, with a glass of cold milk if desired.
Tip: Enjoy!
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