Chocolate fudge thumbprint cookies are just the ticket when you are craving something really rich. Have one – or four – to satisfy your chocolate needs!
Sometimes, a person just really needs chocolate. It’s a bit of a certifiable fact. Maybe things aren’t working out exactly how you’d planned. Or maybe there’s been a big life moment (ahem, turning 30). It could just be a Monday. But there are certainly occasions that really call for chocolaty goodness. And that means it is time for chocolate fudge thumbprints. It is always time for chocolate fudge thumbprints.
I made these recently when Brian’s grandpop came over to visit. He’s adorable and I love him. Knowing he has an irresistible sweet tooth, the occasion absolutely called for these chocolaty bites of heaven. The recipe makes quite a few cookies (about 2 dozen, if not a few more), each topped with a healthy spoonful of fudgy, gooey frosting. He ate at least five cookies before leaving. And let me tell you, that’s a big feat. These cookies are deliciously rich, meant to be consumed with a tall glass of milk. I was impressed by his skill.
I know when I’ve got a serious craving for chocolate – and comforting desserts – this is where I turn. The cookie itself is brownie-like in texture with a yummy, crisp outside and a warm, gooey inside. The fudge topping just adds a little panache to the cookie itself, giving it a little extra oomph. Really, they are hard to resist.
What’s your favorite comfort dessert?
- For cookies:
- 1 cup unsalted butter, cubed
- 1 ¼ up sugar
- 2 eggs
- ½ cup cocoa powder
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 tsp. baking powder
- ?For frosting:
- ¼ cup butter, melted
- 1/3 cup cocoa
- 1 ½ cups powdered sugar
- ½ tsp. vanilla extract
- ¼ cup heavy cream
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. In the bowl of a mixer, combine butter and sugar and beat until fluffy.
- Blend in eggs, one at a time. Mix in the cocoa powder until well blended.
- Add in flour, salt and baking powder and mix until completely incorporated.
- Use a cookie scoop and scoop out dough, rolling it into 1 ½ inch balls. Place them on the cookie sheet and flatten them slightly using the bottom of a glass.
- Bake for ten minutes. Remove from the oven and gently press with the back of a spoon to form an indent. Cool completely.
- To make frosting, stir melted butter into cocoa. Add powdered sugar and mix well.
- Add in vanilla then cream and stir well until it is spreadable. Use a spoon or knife and spread icing onto the indent of each cookie.
Recipe slightly adapted from Sing for Your Supper