Description
These Heart Shaped Chocolate Thumbprint Cookies are delightful, rich cocoa cookies filled with your favorite fruit jam, perfect for romantic occasions or any time you crave a sweet treat. Soft yet slightly crisp with a luscious jam center, they combine classic baking techniques for a simple, charming dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk
Filling
- ¼ cup fruit jam (raspberry, strawberry, or your favorite flavor)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate clean-up.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute the leavening agents and cocoa throughout the mixture.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, incorporating air for a tender cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract to the creamed butter and sugar mixture, blending thoroughly for a smooth base.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough.
- Add Milk and Form Dough: Stir in the milk until the dough comes together into a cohesive, soft consistency.
- Form Cookie Dough Balls: Roll the dough into small 1-inch diameter balls and place them evenly spaced on the prepared baking sheet.
- Create Indentations: Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie ball, forming a well for the jam filling.
- Fill with Jam: Spoon about ½ teaspoon of your chosen fruit jam into each indentation, filling without overflowing.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the cookies are set and firm to the touch but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely, allowing the jam to firm up slightly.
Notes
- Ensure butter is softened but not melted for proper creaming with sugar.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Use your favorite flavor of jam for different variations—raspberry and strawberry are classic choices.
- Press the indentations gently to avoid flattening the cookies entirely.
- Store cookies in an airtight container at room temperature for up to 5 days.
