تشبه الكوكيز الشوكولاته بصمة الإبهام are delicious Christmas cookies with a dough made with مكونات 5 and filled with a jam and white chocolate filling. They are egg-free, dairy-free, but not taste-free!
I love the Christmas season for one thing: cookies. I’m a huge fan of making many different kinds of them, like كعكات إكليل عيد الميلاد, كعكات السكر الصحية أو بسكويت اللوز بالثلج. While I have already made several types of thumbprint cookies, like my كعكات بصمة الإبهام باللوز والشوكولاتة, my kids asked me to make a different version with jam and white chocolate inside. Challenge accepted!
بينما تجدون الوصفة كاملة أدناه، لا تفوتوا جميع نصائحي في الأسفل، بما في ذلك بدائل المكونات، ونصائح الطبخ الخاصة بي، والصور التوضيحية خطوة بخطوة!
هل أعجبتك هذه الوصفة؟
التعليق انظر أدناه أو توجه إلى موقعنا فيسبوك حيث أرد على جميع التعليقات (تقريبًا)، الصفحة إينستاجرام للحصول على الإلهام، أو لـ بينترست لحفظ الوصفات!
الكوكيز الشوكولاته بصمة الإبهام
المكونات
- 1 كوب زبدة خالية من منتجات الألبان (غير مملحة) - softened, note 1
- 2 كوب طحين لجميع الاستخدامات - الملاحظات 2
- ½ كوب مسحوق الكاكاو غير المحلى
- ¼ كوب حليب اللوز - الملاحظات 3
- ¾ كوب سكر ناعم
الحشوات
- ⅓ كوب رقائق الشوكولاته البيضاء
- 6-8 ملاعق مربى التوت
تعليمات
- Line two large baking sheets with parchment paper. Lightly oil paper with cooking oil spray and set aside.
- In a mixing bowl, stir the softened butter and powdered sugar until creamy and smooth. You can use a rubber spatula, or the dough hook of your stand mixer.
- Add unsweetened cocoa powder, flour, and milk and stir again to incorporate. When it starts to look crumbly, slightly oil your hands and knead and squeeze the dough until it comes together into a smooth, soft and consistent cookie dough.
- Divide the dough into 32 balls of same size and place on the prepared baking sheets, leaving a thumb of space between each.
- Refrigerate the baking sheets with the cookie dough balls on it for 30 minutes.
- Remove from the fridge and preheat the oven to 350 °F (180 °C).
- Use the back of a 1/2 teaspoon measuring spoon to press a print in the center of each cookie dough ball.
- Bake the cookies for 14 minutes at 350 °F (180 °C). Let them cool down on the cookie sheets for 5 minutes. If the thumbprint fades, press them again gently with the same tool as before to make sure the center of each cookie has a deep center to fill later on.
- Transfer to a cooling rack and cool completely before filling.
- When the cookies are cold, melt the white chocolate in a microwave-safe bowl in 30-second bursts, stir and repeat until fully melted and shiny.
- Fill each cookie cavity with 1/2 teaspoon of jam, then cover it up with melted white chocolate to seal the thumbprint.
- Refrigerate the cookies for an hour to set the chocolate shell.
ملاحظة
ركن المعلومات الغذائية
المكونات والبدائل
You only need 5 ingredients to make the dough and then can use any fillings you like.
- زبدة خالية من منتجات الألبان – This creates a soft, rich dough. Margarine or regular butter can be substituted if you’re not dairy-free. Ensure it’s softened for easy mixing.
- طحين لجميع الاستخدامات – Other flours like oat or almond flour aren’t recommended, as they’ll alter the texture. For a gluten-free version, use my دليل تحويل خالٍ من الغلوتين.
- مسحوق الكاكاو غير المحلى – This adds a deep chocolate flavor. Use high-quality cocoa powder for the best taste.
- حليب اللوز – Keeps the dough soft and pliable. Any plant-based milk or regular milk works equally well.
- سكر ناعم – Provides sweetness and ensures a smooth texture.
How to Make Chocolate Thumbprint Cookies
For those of you who like pictures, I’ve included below photos of all key steps.
Combine the dairy-free butter with the powdered sugar to make the base.
Add the flour and cocoa powder to the butter mixture and incorporate the almond milk.
Form a large dough log and place it on your benchtop.
Cut four large strips of dough with a kitchen knife.
Divide each strip in 8 equal portions to make a total of 32 dough portions.
Roll the dough into small balls and place them on a baking sheet.
Space them out and place the sheet in the fridge for 30 minutes.
Press each of them with the back of a measuring spoon and bake them for 14 minutes at 350 °F (180 °C).
Decorating the Cookies
I decorated my thumbprint cookies by filling them with jam and a layer of melted dairy-free white chocolate on top, but you can go crazy with any filling you like and even top them with more decorations. Here are my favorite options.
- قشرة الشوكولاتة: Fill the thumbprints halfway with jam before covering with melted white chocolate for a layered effect. You can also use dark chocolate.
- Creative Fillings: Replace the jam with nut butter, كراميل التمر, or a thickened fruit compote for variety.
- الطبقة: Sprinkle crushed nuts, coconut flakes, Christmas sprinkles, or edible glitter on the melted chocolate for a touch of extra fanciness.
نصائح كارين للخبز
While these cookies are quite easy to do, I have a few more tips to make sure they’re perfect every time.
- تبرد العجين – Refrigerating the dough balls prevents them from spreading too much during baking and helps maintain the thumbprint shape.
- Perfect Thumbprints – Use the back of a 1/2 teaspoon measuring spoon for consistent, neat prints. Repress the thumbprint after baking if needed while the cookies are still warm.
- Even-Sized Cookies – Roll the dough into balls of uniform size to ensure even baking. Using a cookie scoop can help.
- لا تبالغ في الخبز – The cookies should be firm but not dry. Overbaking can make them crumbly.
- Smooth White Chocolate – Melt chocolate in short bursts in the microwave to avoid burning, and stir in between for a glossy, smooth finish.
- Layer the Filling – Add a small amount of jam first to anchor the flavors, then seal with white chocolate for a beautiful and delicious result.
التخزين
Store the cookies in an airtight container in the fridge for up to one week. Keep in mind that they soften slightly over time.
Great take on classic thumbprint cookies. Super delish!