Kathleen King'S Chocolate Thumbprint Cookies Recipe

Name: Kathleen King'S Chocolate Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1/4 teaspoon salt; 1 cup salted butter, softened; 1/2 cup sugar; 1/3 cup packed dark brown sugar; 2 ounces unsweetened chocolate, melted; 1 teaspoon vanilla extract; 2 egg yolks; 2 egg whites; 3 cups finely chopped pecans; 8 ounces semi sweet chocolate, melted; 2 teaspoons vegetable oil

Servings: persons

2 cups all purpose flour
1/4 teaspoon salt
1 cup salted butter, softened
1/2 cup sugar
1/3 cup packed dark brown sugar
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
2 egg yolks
2 egg whites
3 cups finely chopped pecans
8 ounces semi sweet chocolate, melted
2 teaspoons vegetable oil

1
In a small bowl, combine flour and salt. Set aside.
2
In a large bowl, cream butter, sugar and brown sugar.
3
Add melted chocolate and vanilla, mix till combined. Scrape down bowl. Add egg yolks and mix.
4
Add flour mixture and mix till combined. Remove dough from bowl onto a large piece of clear film. Wrap and form into a disc. Refrigerate for 2 hours or firm enough to roll into balls.
5
Preheat oven to 350u00b0F. Line 2 sheet pans with silpat or grease pans.
6
In a small bowl, add egg whites and whisk lightly with a fork to lighten. Place nuts in a separate small bowl.
7
Roll dough into small balls the size of marbles. Dip the dough balls into the egg white to coat.
8
Roll each ball in chopped pecans.
9
Place balls onto prepared cookie sheets 1 1/2 inch apart and push down the center of each ball with your thumb. If you have long nails, use the end of a wooden dowel.
10
Bake for 10 minutes, remove pans from the oven, and press down the centers again, using a dowel or the back of a teaspoon. Bake for 10 minutes more.
11
While cookies cool, melt chocolate and oil in a small bowl in the microwave, till just melted.
12
Using a teaspoon, fill cookies, one by one. Place them back onto the sheet pans till chocolate is firm and set. The chocolate will take a couple of hours to set, if you are in a hurry, refrigerate them.

1912

kcal

Calories

140

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all purpose flour, 1/4 teaspoon salt, 1 cup salted butter, softened, 1/2 cup sugar, and more.

Yes, Kathleen King'S Chocolate Thumbprint Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!