Chocolate Thumbprint Cookies

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined. Set aside.

3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer.

4. Add the egg yolk (reserve the egg white for later), milk, and vanilla extract to the butter mixture. Beat until smooth.

5. Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.

6. In a small bowl, whisk the egg white until frothy. Place the chopped nuts in another bowl.

7. Roll the cookie dough into 1-inch balls. Dip each ball into the egg white and then roll in the chopped nuts, coating evenly.

8. Place the nut-coated dough balls onto the prepared baking sheet, spacing them about 1 inch apart.

9. Using your thumb or the back of a spoon, make an indentation in the center of each cookie.

10. Bake the cookies in the preheated oven for 10-12 minutes, or until set.

11. While the cookies are still warm, gently press the back of a spoon into the indentation to redefine it, if necessary.

12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

13. Once the cookies are cooled, melt the chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.

14. Spoon a small amount of melted chocolate into the center of each cookie.

15. Fill each chocolate-filled indentation with a teaspoon of your favorite jam or jelly.

16. Let the chocolate set before serving or packaging these delectable Thumbprint Cookies for gifting.