Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips or chopped chocolate
- Hershey’s kisses or chocolate filling for thumbprints
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, sugar, and brown sugar until fluffy.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until combined.
- Fold in chocolate chips or chopped chocolate.
- Using a tablespoon or cookie scoop, form dough balls and place on prepared baking sheets.
- Press a thumbprint into the center of each cookie and fill with chocolate filling or place a Hershey’s kiss on top.
- Bake for 10-12 minutes until edges are set but centers are soft.
- Allow cookies to cool slightly before transferring to a wire rack to cool completely.
Notes
- For an extra fudge flavor, add a sprinkle of sea salt on top of the chocolate centers before baking.
- Ensure butter is softened for easy mixing.
- Cookies can be stored in an airtight container up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg