Chocolate Thumbprint Cookies

Votes: 1

Photo of the dish: Steve Girelt

Time: 1 hour 15 minutes
Complexity: easily
Servings: Approximately 36 pcs.

Chocolate Thumbprint Cookies - A detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium wheat flour
3/4 cup granulated sugar, for the dough
1/2 cup granulated sugar, for sprinkling
1/2 cup powdered sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 tsp salt
6 tbsp. l. melted butter
2 large eggs, lightly beaten
Mini marshmallows, confetti, M&M's, dried fruit, for filling

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Sift the flour into a bowl and mix with 3/4 cup granulated sugar, cocoa powder, baking powder, and salt. Add the melted butter and eggs, mixing until the dough is smooth. Cover the bowl with plastic wrap and refrigerate until the dough is firm, about 30 minutes.
Preheat oven to 160°C. Line two baking sheets with parchment paper. Place powdered sugar and 1/2 cup granulated sugar in two separate bowls. Form small balls of dough, roll them first in granulated sugar, then in powdered sugar. Place the balls on the prepared baking sheets, spacing them 2.5 cm apart. Lightly press each ball with the palm of your hand, then make indentations with your thumb. Fill the indentations with various fillings.