Make the cookie dough
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light, fluffy, and pale in color. This step incorporates air into the dough, helping the cookies bake up soft and tender.
Add the egg and vanilla extract, mixing until fully combined and smooth. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft, cohesive dough forms. Avoid overmixing to keep the cookies tender.
Shape and chill
Roll the dough into small, evenly sized balls and place them on a parchment-lined baking tray, leaving a little space between each cookie. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie.
Chill the shaped cookies for about 20 minutes. This step helps prevent spreading during baking and keeps the thumbprint wells nicely defined.
Bake
Preheat your oven to 175°C (350°F). Bake the cookies for 10–12 minutes, or until they are set around the edges but still soft in the center. The cookies should look slightly matte on top when done.
Remove from the oven and allow the cookies to cool completely on the baking tray before filling.
Prepare the chocolate filling
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