Chocolate Chip Thumbprints
Soft, buttery, and irresistibly chocolatey, Chocolate Chip Thumbprints are the ultimate treat for cookie lovers seeking a playful twist on classic flavors. These bite-sized delights feature a tender, melt-in-your-mouth texture thanks to a rich dough made with a combination of granulated and light brown sugars, perfectly balanced with a touch of vanilla for depth. Mini chocolate chips are folded into the batter before each cookie is shaped by hand and imprinted with a signature "thumbprint" that creates the perfect cradle for additional chocolatey goodness. Ready in under 30 minutes and yielding two dozen cookies, this easy recipe is perfect for a quick sweet fix, holiday baking, or everyday indulgence. Serve them with a tall glass of milk or as part of a dessert spread, and watch them disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.75 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer.
Add the egg yolk and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Stir in the mini chocolate chips by hand with a spatula or wooden spoon to evenly distribute them throughout the dough.
Scoop out about 1 tablespoon of dough and roll it into a smooth ball. Place it on the prepared baking sheet, leaving about 2 inches of space between each ball.
Using your thumb or the back of a teaspoon, gently press down in the center of each dough ball to create a small well (thumbprint).
Bake in the preheated oven for 10-12 minutes, or until the edges are just set and slightly golden.
While the cookies are still warm, gently press additional mini chocolate chips into the center wells if desired for extra chocolatey goodness.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 183.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
