Chocolate Thumbprint Cookies Recipe

Step 1:Preheat oven to 350 degrees F (175 degrees C). Slide racks into upper and lower thirds of oven. line 2 baking sheets with parchment paper.

Step 2:Beat butter and sugar at medium speed with an electric mixer until fluffy, about 4 minutes. Add egg and vanilla and stir to combine.

Step 3:Whisk flour, cocoa, salt, and cinnamon in a medium bowl until well blended. With mixer on low speed, gradually beat flour mixture into butter mixture until well blended, about 2 minutes.

Step 4:Roll the dough into 1 1/4-inch balls, then roll the balls in powdered sugar. Place on prepared baking sheets, spacing 5 inches apart. Press into center of each ball with thumb (about 1/2 inch deep and 1/2 inch wide).

Step 5:Bake in preheated oven until top and bottom are set, 2 baking sheets at a time, rotating from top to bottom and bottom to top halfway through, until cookies are firm and almost set, 8 to 10 minutes.

Step 6:Let cool on the baking sheets, about 15 minutes. When cool, press the center of each ball again with your thumb – the indentations will have puffed up in the oven.

Step 7:Heat the cream in a small microwave bowl at HIGH until just steaming, about 45 seconds. Remove from heat and add the chopped chocolate. Let the mixture sit undisturbed for 2 minutes. Stir until melted and smooth. Let cool for about 5 minutes, until slightly thickened. Spoon about 1 teaspoon of filling into the center of each cookie. Place the cookies in the refrigerator for about 10 minutes to firm up the filling. The cookies will keep in an airtight container at room temperature for about 5 days.