Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (for filling)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually incorporate flour, cocoa powder, and salt until combined to form a dough.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Use your thumb to make an indentation in each cookie.
- Fill each indentation with a small spoonful of chocolate chips.
- Bake for 10-12 minutes until cookies are set but still chewy.
- Remove from oven, let cool slightly, then transfer to a wire rack.
Notes
- For a shiny chocolate filling, melt chocolate chips with a teaspoon of coconut oil before filling thumbprints.
- Store cookies in an airtight container for up to 3 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
