Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup chocolate chips, melted
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract.
- Step 2: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 3: Roll the dough into 1-inch balls. Place the balls on ungreased baking sheets.
- Step 4: Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Step 5: Fill each indentation with a spoonful of melted chocolate.
- Step 6: Bake for 10-12 minutes, or until the edges are set. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For longer storage, keep these cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- If you want a warm, gooey treat, microwave a cookie for 5-10 seconds before serving.
- These cookies are delightful with a cold glass of milk or a scoop of vanilla ice cream.
- Chef's tip: Chill the dough for 30 minutes before rolling to prevent spreading and keep the thumbprint shape distinct.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American