Indulge your sweet tooth with a delightful treat that combines the nutty richness of almond flour, the decadence of melted chocolate, and a sprinkle of sea salt that will leave your taste buds dancing! These Almond Thumbprint Cookies with Chocolate and Sea Salt are not just cookies; they are a gourmet experience that you can easily create in your own kitchen. Perfect for sharing or enjoying solo, these bite-sized delights are sure to impress friends and family alike. So, roll up your sleeves and get ready to bake something extraordinary that will have everyone asking for the recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Sea salt for topping
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 2-3 minutes.
- Add the egg yolk and vanilla extract to the butter mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the almond flour, all-purpose flour, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, cohesive dough forms.
- Chill the dough in the refrigerator for 15 minutes to make it easier to handle.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, create a gentle indentation in the center of each cookie.
- Bake the cookies for 12-15 minutes, until the edges are lightly golden brown.
- Remove from the oven and immediately re-press the centers if the indentations have flattened.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Carefully fill the cookie centers with melted chocolate, using a small spoon.
- Sprinkle a small pinch of sea salt on top of each chocolate-filled cookie.
- Allow the chocolate to set completely at room temperature, which takes about 30-45 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
Tips
- Chill the Dough: Chilling the dough for 15 minutes not only makes it easier to handle but also helps the cookies maintain their shape while baking. Don’t skip this step!
- Use Quality Ingredients: For the best flavor, opt for high-quality chocolate chips and unsalted butter. The better the ingredients, the tastier the cookies!
- Don’t Overbake: Keep an eye on the cookies while they bake. They should be lightly golden around the edges but still soft in the center when you take them out. They will continue to firm up as they cool.
- Customize the Fillings: While chocolate is a classic choice, feel free to experiment with different fillings like raspberry jam or caramel for a unique twist!
- Perfect Indentation: When creating the thumbprint, be gentle but firm. If the indentation flattens during baking, simply re-press it right after taking them out of the oven.
- Storage: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 5 days, but we doubt they’ll last that long!
Nutrition Facts
Calories: 215kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
