Instructions
Step 1. Prep the Cookie Dough:
- Beat softened butter and sugar until light and fluffy.
- Add egg yolk and vanilla; mix until smooth.
- In another bowl, whisk flour, cocoa powder, and salt.
- Add dry ingredients to the butter mixture.
- If the dough feels crumbly, add 1–2 tablespoons of milk to bring it together.
Step 2. Chill the Dough:
- Roll dough into 1-inch balls.
- Place on a baking sheet and chill for 30 minutes (helps shape + prevents spreading).
Step 3. Shape the Thumbprints:
- Preheat oven to 350°F (175°C).
- Place chilled dough balls on a lined baking sheet.
- Gently press the center of each ball with your thumb or the back of a small spoon to create a well.
Step 4. Bake:
- Bake for 10–12 minutes.
- If the centers puff up, gently press again after baking while the cookies are still warm.
- Cool completely before filling.
Step 5. Make the Chocolate Filling:
- In a microwave or double boiler, melt chocolate chips, cream, and butter together.
- Stir until smooth and glossy.
Step 6. Fill the Cookies:
- Spoon or pipe the warm chocolate filling into the thumbprint wells.
- Let it sit at room temperature for 20–30 minutes.