Chocolate Thumbprints(1993 Brownie Bake-Off Winner)
Chocolate thumbprints are rich, fudgy cookies with a nutty crunch, filled with melted chocolate chips—perfect for chocolate lovers and festive gatherings alike.
Ingredients
Instructions
- Melt unsweetened chocolate over hot water; cool.
- Cream margarine in a bowl. Add melted chocolate and mix well.
- Add sugar, egg yolk, and vanilla; beat thoroughly.
- Sift together flour and salt; gradually add to the mixture.
- Slightly beat egg white with a fork.
- Roll dough into approximately 1 teaspoon-sized balls.
- Dip each ball in beaten egg white to coat.
- Roll coated balls in finely chopped nuts.
- Place on an ungreased cookie sheet about 1 inch apart.
- Gently make an indentation or thumbprint in each cookie.
- Bake at 350°F (175°C) for 10 to 12 minutes.
- Immediately press 3 to 4 chocolate chips into the center of each thumbprint.
- Allow chocolate chips to melt, then spread evenly in the thumbprint.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of unsweetened chocolate. If you prefer a nut-free version, you can substitute finely crushed graham crackers or breadcrumbs for the chopped nuts. Be sure to chill the dough slightly if it's too sticky to handle. For extra texture, you might also add a pinch of cinnamon or espresso powder to the dough. These cookies are great as part of a dessert platter featuring All-Purpose Cookies.
Serving Suggestions
These delightful cookies are best enjoyed fresh but shine even after a day or two. Serve them alongside a cup of coffee or tea for a cozy treat, or pair them with Ray's Quick Milkshake for a fun dessert combo. They also make a lovely addition to a holiday cookie platter, especially when combined with other sweet treats like Gladys' Cherry Easy Dessert.
Storage & Reheating
Store leftover Chocolate Thumbprints in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can refrigerate them for up to two weeks. To reheat, place them in a preheated oven at 300°F (150°C) for about 5 minutes, just until warmed through, which will help to soften the chocolate again.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Thumbprints(1993 Brownie Bake-Off Winner) contains roughly 102 calories, with 1g protein, 7g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in equal amounts. Using unsalted butter will provide a richer flavor and a better texture. Just ensure you cream it well with the chocolate for a smooth mixture.
What type of chocolate chips should I use?
You can use semi-sweet, dark, or milk chocolate chips according to your preference. Semi-sweet chips will give a balanced sweetness, while dark chocolate will provide a more intense cocoa flavor. Experiment to find your favorite combination!
Can I freeze these cookies?
Absolutely! You can freeze the cookies either before or after baking. If freezing unbaked dough, form the balls and place them on a baking sheet to freeze before transferring to an airtight container. Baked cookies can also be frozen for up to three months. Just thaw them at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).