Fudge filled chocolate chip thumbprint cookies


Makes 16 cookies.


  1. All purpose flour – 1 cup
  2. Baking powder – 1/4 tsp. (heaping)
  3. Salt – 1/4 tsp.
  4. Butter – 100 grams, softened
  5. Castor sugar – 4 heaping tbsps.
  6. Egg yolk– 1 number
  7. Vanilla essence – 1 tsp.
  8. Semi-sweet or milk mini chocolate chips – 3 heaping tbsps.

For the fudge filling:-

  1. Egg yolk – 1 number
  2. Icing sugar – 1 heaping tbsp.
  3. Cornflour – 2 level tbsps.
  4. Chocolate chips – 4 tbsps.
  5. Cream – 4 tbsps.
  6. Vanilla essence – 1/2 tsp.


  1. Combine all the ingredients for the fudge filling in a medium saucepan & cook till the mixture turns thick and coats the back of your spoon. Let this cool down completely to room temperature.
  2. Sift together the plain flour, salt and baking powder. Set aside.
  3. Beat together the butter & castor sugar till creamy & light. Beat in the egg yolk & essence.
  4. Fold in the sifted flour mixture first.
  5. Add the chocolate chips and fold in. Refrigerate the dough for 1 hour.
  6. Preheat the oven to 180C.
  7. Make lime sized balls from the dough & place them on a baking sheet lined with foil .
  8. Flatten the cookies.
  9. Make a pit in the center of the flattened cookies with your thumb and fill it with the cooled chocolate fudge mixture.
  10. Bake the fudge filled cookies at 180C for 15 minutes.
  11. Let cool completely. These cookies are really crunchy.
This entry was posted in Baking, Chocolate, Continental, Cookies. Bookmark the permalink.

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