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Chocolate Thumbprint Cookies – In Bloom Bakery

Chocolate Thumbprint Cookies - In Bloom Bakery
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Chocolate Thumbprint Cookies from In Bloom Bakery feature a tender, buttery chocolate base with a sweet fruity jam center. These cookies combine rich cocoa flavor with a burst of vibrant jam, offering a perfect balance of chocolate and fruit. Easy to make and customizable with different jam flavors or add-ins, they’re ideal for family treats, holiday gatherings, or anytime you crave a delightful and simple baked good.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg (or flax egg for vegan adaptation)
  • 1 teaspoon vanilla extract

Topping

  • About 1/4 cup jam or preserves (raspberry, strawberry, apricot, or other favorite flavor)

Optional Variations

  • 1/2 cup chopped walnuts or pecans (for nutty twist)
  • 1/4 cup mini chocolate chips (for chocolate chip boost)

Instructions

  1. Prepare the Dough: Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. If desired, fold in optional chopped nuts or mini chocolate chips.
  2. Shape the Cookies: Using a tablespoon, scoop portions of dough and roll each into a ball. Place the balls on a parchment-lined baking sheet, spacing them about two inches apart. Use your thumb or the back of a spoon to press a gentle indentation into the center of each dough ball, creating the classic thumbprint shape.
  3. Add the Jam: Fill each thumbprint indentation with about half a teaspoon of your chosen jam or preserve. Take care not to overfill to prevent jam from spilling during baking.
  4. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes, until the edges are set but the centers remain soft and the jam is bubbling slightly. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chill the dough for at least 30 minutes before shaping to prevent spreading and maintain thick cookies.
  • Use room temperature butter for easier creaming and better texture.
  • Add the jam right before baking to keep the flavors fresh and vibrant.
  • Use a cookie scoop for uniform cookie sizes and even baking.
  • Watch baking time carefully; remove cookies as soon as edges look set to avoid dryness.
  • For gluten-free, use a blend with xanthan gum for structure.
  • For vegan version, substitute butter with vegan butter and egg with flax egg.
  • To prevent jam leaking, do not overfill and use thick jams or preserves.
  • Cookies keep fresh for up to 5 days in an airtight container at room temperature.
  • Freeze baked cookies in a single layer for up to 3 months.
  • Reheat briefly in microwave or low oven to revive softness and gooey jam.

Nutrition

Keywords: Chocolate thumbprint cookies, jam cookies, chocolate cookies, thumbprint cookies, gluten-free cookies, chocolate jam cookies

Find it online: https://sophiemelody.com/chocolate-thumbprint-cookies-in-bloom-bakery/