Chocolate Thumbprint Cookies Recipe (2024)

FAQs

Why are my thumbprint cookies falling apart? ›

The dough should be chilled for at least 30 minutes, so that you can shape it into balls and indent without falling apart. Check that your oven temperature isn't too high.

One of the biggest questions that people ask after making thumbprint cookies is, “Why did my cookies crack?” Cracking usually happens when making the indentations in the dough balls. There are a few things you can do to help avoid this: Make sure you haven't added too much flour to the dough.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

Thumbprint cookies should be filled before baking. This gives the jam time in the oven to firm up and set a little. That way the jam won't be spreading all over the place when you're eating the cookies!

No. After baking, thumbprint cookies do not need to be refrigerated. To store them, simply save in an airtight container at room temperature. You can store them in the refrigerator if you prefer, but it's not necessary.

Storing your dough in the fridge helps to harden the fat and prevent your cookies from spreading. Allow it to chill in the refrigerator for 30 minutes.

When does Thumbprint Cookies expire? When does Thumbprint Cookies expire? Thumbprint cookies, whether homemade or store-bought, generally maintain their best quality for up to 1 to 2 weeks at normal room temperature.

Do Thumbprint Cookies ship well? Yes. Firm and sturdy cookies are the best type of cookies to ship, so our Thumbprint Cookies handle the trip well.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the best flour for cookies? ›

All-Purpose Flour: The Versatile Choice

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).

Using parchment paper for baking cookies will enable them to bake more evenly, and the non-stick quality will also help prevent them from cracking or breaking when lifting them off the sheet.

Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet.

Storing your dough in the fridge helps to harden the fat and prevent your cookies from spreading. Allow it to chill in the refrigerator for 30 minutes.

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

Dough that's too airy.

The goal, usually, is to only incorporate the two ingredients without reaching the "light and fluffy" stage. When you mix the butter and sugar together at high speed or for too long, you'll aerate the dough excessively, causing the cookies to rise—and then fall—in the oven.

Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white.