Salted Chocolate Thumbprint Cookies

Instructions

1. 1

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

   Tip: Use a fan for even baking.

2. 2

   Whisk together the flour, salt, and cocoa powder in a medium bowl. Set aside.

   Tip: Use a whisk for best results.

3. 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. 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. 5

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: The dough should still be slightly crumbly.

6. 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. 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. 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. 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. 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. 11

    Transfer the cookies to a wire rack to cool completely.

    Tip: Let the cookies cool completely before storing.

12. 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. 13

    Serve the cookies at room temperature, with a glass of cold milk if desired.

    Tip: Enjoy!