Ingredients
Equipment
Method
- Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy (3-5 minutes).
- Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet, leaving about 2 inches between each cookie.
- Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie. Be careful not to press all the way through the cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
- Remove the cookies from the oven and immediately fill the indentations with your desired filling.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
- Store in an airtight container at room temperature for up to 3 days.
Notes
Use room temperature ingredients for best results. Don't overmix the dough. Chill the dough to prevent spreading. For variations, add chopped nuts to the dough, drizzle with melted chocolate, or sprinkle with sea salt. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.