There’s just something magical about a warm, cozy kitchen filled with the aroma of freshly baked treats, isn’t there? And when it comes to those irresistible comforting bakes, my Christmas cookies always hold a special place in my heart. Today, I’m absolutely thrilled to share a recipe that’s a total winner in my house: **Chocolate Thumbprint Cookies**! Seriously, these cookies are the perfect little bundles of joy – they’re so simple to whip up, packed with rich chocolatey goodness, and then BAM! – a sweet surprise of jam right in the center. I remember making these with my niece for the first time, and her eyes just lit up when she tasted that fruity pop. It’s a memory I treasure, and I just know you’ll make similar ones with your loved ones.
Why You’ll Love These Chocolate Thumbprint Cookies
Honestly, these little gems are just fantastic for so many reasons! You’re going to adore them because:
- They’re ridiculously easy to make – perfect for beginners or a quick sweet fix.
- That deep chocolate cookie base with a burst of fruity jam? Pure bliss!
- They look so pretty on a plate, especially during the holidays or for potlucks.
- You can totally customize the jam to your favorite flavor!
Gather Your Ingredients for Chocolate Thumbprint Cookies
Alright, let’s get our supplies ready for these yummy Chocolate Thumbprint Cookies! It’s pretty straightforward stuff, and you probably have most of it hiding in your pantry already. You’ll need:
- 1 cup unsalted butter, make sure it’s nice and soft so it creams up beautifully.
- 1/2 cup granulated sugar for that classic sweetness.
- 1/4 cup packed light brown sugar – this little guy adds a wonderful depth of flavor and helps with texture.
- 1 large egg, at room temperature is best!
- 1 teaspoon vanilla extract – don’t skip this, it really makes those chocolate flavors sing.
- 2 cups all-purpose flour, the backbone of our cookie dough.
- 1/2 cup unsweetened cocoa powder. For a really deep, dark chocolate cookie, I love using a good quality dark cocoa powder.
- 1/2 teaspoon baking soda to give ’em just a little lift.
- 1/4 teaspoon salt to balance all that sweetness and chocolate.
- 1/2 cup chocolate chips – these get mixed right into the dough for extra chocolatey bits!
- And the star of the show for the center: 1/4 cup raspberry jam. But honestly, any jam you love will be amazing here!
Essential Equipment for Perfect Chocolate Thumbprint Cookies
You know, having the right tools makes all the difference, especially for whipping up these Chocolate Thumbprint Cookies. It’s not a huge list, but it definitely helps things go smoothly!
First off, you’ll want a good stand mixer or a sturdy hand mixer. It makes creaming that butter and sugar a breeze. Of course, you’ll need your trusty set of measuring cups and spoons to get everything just right. For baking, a couple of good baking sheets are a must. And please, please, please use parchment paper – it’s a lifesaver for preventing sticking and for easy cleanup! Finally, a wire cooling rack is essential for letting those cookies cool down properly so they get that perfect texture.
Step-by-Step Guide to Making Chocolate Thumbprint Cookies
Alright, let’s get this baking party started! Making these Chocolate Thumbprint Cookies is a breeze, and I’ll walk you through every single step. Trust me, you’ll be a thumbprint cookie pro in no time!
Preparing the Chocolate Cookie Dough
First things first, grab your mixer! You want to cream together that softened butter with both the granulated and brown sugars until it’s nice and fluffy. We’re talking light and pale yellow – this is where you build that amazing cookie structure. Then, beat in the egg and that splash of vanilla extract until everything is just combined. In a separate bowl, whisk together your flour, cocoa powder, baking soda, and salt. Now, here’s the key: add the dry stuff to the wet stuff just a little at a time, mixing on low until it’s *just* combined. Seriously, don’t overmix! We don’t want tough cookies. Lastly, stir in those yummy chocolate chips. Oh, and if you’re looking for more easy cookie magic, peep my easy 3-ingredient wonders or my cinnamon roll delights – they’re always a hit!
Chilling and Shaping Your Chocolate Thumbprint Cookies
Now, this part is super important for getting those perfect thumbprints and preventing your cookies from spreading too much. Cover that dough and pop it in the fridge for about 30 minutes. It just needs to firm up a bit. Once it’s chilled, preheat your oven to 350°F (175°C) and get your baking sheets ready with parchment paper – your future self will thank you! Roll the chilled dough into little balls, about 1-inch in size. Place them on your prepared sheets, leaving a little space between them. Then, take your thumb (wash it first, obviously!) or the back of a tiny spoon and gently press into the center of each cookie to make a nice little well. Don’t go all the way through!
Filling and Baking the Cookies to Perfection
This is where the magic really happens! Carefully spoon about half a teaspoon of your chosen jam into each indentation you made. Don’t overfill, or it’ll bubble over everywhere while baking. Now, pop those beauties into your preheated oven. They’ll bake for about 10 to 12 minutes. You’re looking for the edges to be set. They might not look super golden brown like some cookies, but that’s okay because they’re chocolate! The centers should still look a tiny bit soft, as they’ll continue to set as they cool. You want them baked, but still wonderfully moist.
Cooling and Finishing Your Chocolate Thumbprint Cookies
Okay, almost there! Once they’re out of the oven, let those chocolate thumbprint cookies hang out on the baking sheets for about 5 minutes. This helps them firm up so they don’t fall apart when you move them. Then, carefully transfer them over to a wire cooling rack to cool completely. This step is crucial for getting that perfect texture – warm cookies will still be a little soft, but they’ll firm up as they chill. Once they’re totally cool, they’re ready to be admired (and devoured!).
Tips for the Best Chocolate Thumbprint Cookies
Alright, let’s chat about how to make these Chocolate Thumbprint Cookies absolutely stellar! A few little tricks can really elevate them from good to OMG-amazing. First off, don’t skimp on the chilling time for the dough. I know it’s hard to wait when you want cookies, but it really stops them from spreading too much and keeps those cute thumbprints looking sharp. If you want an even richer chocolate flavor, go for a dark unsweetened cocoa powder – it’s a game-changer! And for the jam, while raspberry is classic, don’t be afraid to experiment! Apricot, strawberry, even a tangy lingonberry jam would be divine. You could even swirl a bit of caramel into the jam for a fancy treat, maybe even a drizzle of my cousin’s famous fruitcake brandy if you’re feeling adventurous! If your cookies do spread a bit, don’t panic! Just very gently press them down again with your thumb or the back of a spoon right after they come out of the oven. It’s all about the little adjustments! These tips work just as well for my soft ginger molasses cookies too.
Ingredient Notes and Substitutions for Chocolate Thumbprint Cookies
Let’s dive a little deeper into these ingredients, shall we? It makes such a difference when you know *why* we use what we use! That softened butter is super important because it creams up so much better with the sugar, creating tiny air pockets that give the cookies a lovely texture. Using margarine instead just won’t give you that same richness or structure, trust me. And for the cocoa powder, if you can find a good dark or Dutch-processed one, your chocolate flavor will be way more intense! If you’re feeling adventurous with the jam, go for it! Apricot, cherry, or even a nice lemon curd would be delightful in the center. Just make sure your preferred jam isn’t too runny, or it might make a mess in the oven.
Frequently Asked Questions About Chocolate Thumbprint Cookies
Got questions about these yummy Chocolate Thumbprint Cookies? Totally get it! Baking is an adventure, and I’m happy to help clear things up.
Can I make these cookies ahead of time?
Oh for sure! You can totally make the dough ahead of time. Just wrap it up tight and keep it in the fridge for up to 3 days. When you’re ready to bake, just roll and fill as usual!
How should I store leftover Chocolate Thumbprint Cookies?
These cookies are best stored in an airtight container at room temperature. They usually stay good for about 3-4 days, but honestly, they never last that long in my house!
What kind of jam is best for thumbprint cookies?
Honestly, any jam you love works great! Raspberry is a classic for a reason, but strawberry, apricot, and even cherry are superstars. Just make sure it’s not too super runny, or it might spill out while baking.
Why did my chocolate thumbprint cookies spread?
The most common culprit is dough that wasn’t chilled enough. Make sure you let it chill for at least 30 minutes so it firms up! Also, check that your oven is actually at the right temperature. Sometimes ovens can run a bit hot or cool.
Nutritional Information for Chocolate Thumbprint Cookies
Just so you know, the nutrition info below is an estimate per cookie and can change depending on the exact ingredients you use. Things like the type of jam or cocoa powder can make a difference, but this gives you a general idea!
Serving Size: 1 cookie
Calories: 150
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 17g
Sugar: 12g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg
Sodium: 40mg
Share Your Chocolate Thumbprint Cookie Creations!
I absolutely LOVE seeing your baking adventures! If you make these Chocolate Thumbprint Cookies, please pretty please share your yummy creations with me! Leave a comment below and tell me how they turned out, what jam you used, or any fun twists you tried. You can also share a photo on social media – tag me so I can see them! Hearing from you makes my day and helps other bakers know they’re on the right track. And if you’ve got any burning questions or just want to say hi, don’t hesitate to reach out via my contact page!
Print
Chocolate Thumbprint Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Simple chocolate thumbprint cookies with a sweet filling.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup raspberry jam
Instructions
- Cream together the butter and sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Chill the dough for 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 10-12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can use any flavor of jam you prefer.
- For a richer chocolate flavor, use dark cocoa powder.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate thumbprint cookies, chocolate cookies, jam cookies, holiday cookies, easy cookies