Chocolate Cherry Thumbprint Cookies
Delicious chocolate cookies filled with sweet cherry preserves, offering a delightful mix of flavors and textures.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is softened but not melted.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Sifted if necessary
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (dark or milk, your choice) Adjust according to preference
For the filling
- 1 cup cherry preserves or jam Can substitute with other jams like raspberry or strawberry.
- optional powdered sugar for dusting For a nice finish before serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
Baking
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Leave space between each.
- Use your thumb to press down in the middle of each ball to create a thumbprint.
- Add about half a teaspoon of cherry preserves into each thumbprint.
- Bake for 12-15 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- If desired, dust with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to one week. Chill the dough for 30 minutes if cookies spread too much.