Description
These Heart-Shaped Chocolate Thumbprint Cookies are a delightful treat perfect for sharing or gifting. Made with a rich cocoa-infused buttery dough and filled with your favorite fruit jam, these cookies blend chocolatey goodness with fruity sweetness. The charming heart-shaped thumbprints add a festive touch, and an optional drizzle of melted chocolate elevates their appearance and flavor.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk
Fillings and Toppings
- 1/4 cup raspberry jam or your favorite fruit jam (strawberry, apricot, etc.)
- Optional: Melted chocolate for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly mixed. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer or whisk to beat the softened butter and granulated sugar together until the mixture is light and fluffy, typically about 2-3 minutes. This ensures a tender cookie texture.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and milk into the butter mixture, beating until fully combined and smooth.
- Form Dough: Gradually add the dry ingredient mixture into the wet bowl, mixing gently until a cohesive dough forms. Avoid overmixing to keep cookies tender.
- Shape Dough Balls: Using a spoon or your hands, scoop out small portions of dough and roll them into balls roughly 1 inch in diameter. Place the dough balls evenly spaced on the prepared baking sheet.
- Create Thumbprints: Press your thumb or the back of a spoon gently into the center of each dough ball to create an indent. Carefully shape the dough around this indent to emphasize a heart shape.
- Fill Indents: Spoon about 1/2 teaspoon of raspberry jam (or your choice of fruit jam) into each thumbprint indentation, filling it without overflowing.
- Bake the Cookies: Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are firm and the centers are set. The cookies should remain soft but not doughy.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes so they can set further.
- Transfer to Rack: Carefully move the cookies to a wire rack to cool completely, preventing sogginess on the bottom.
- Optional Chocolate Drizzle: If desired, drizzle melted chocolate over the cooled cookies for an elegant finish. Let the chocolate set before serving or storing.
Notes
- You can substitute any fruit jam you prefer for the filling.
- Ensure butter is softened at room temperature for easy creaming.
- Don’t overmix the dough to prevent tough cookies.
- If dough is too sticky to handle, chill it for 15-20 minutes before shaping.
- Store Cookies in an airtight container at room temperature for up to 5 days.
