Chocolate Thumbprint Cookie

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 mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add the egg yolk, milk, and vanilla extract to the butter mixture. Beat until everything is well incorporated.

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 slightly frothy. Place the chopped nuts in another small bowl.

7. Roll the cookie dough into 1-inch balls. Dip each ball into the egg white, then roll in the chopped nuts, ensuring they are coated evenly.

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

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

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

11. Remove the cookies from the oven and gently press the centers of each cookie again with your thumb or spoon to redefine the indentation.

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

13. In a small microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until smooth.

14. Spoon a small amount of raspberry jam or preserves into the center of each cookie, then drizzle with melted chocolate.

15. Let the chocolate set before serving your delightful Chocolate Thumbprint Cookies and enjoy!