Ingredients

• 1.5 cups - All-purpose flour
• 1/2 cup - Butter (room temperature)
• 1/4 cup - Confectioner's sugar
• 1 tsp - Vanilla extract
• 2 tbsp - Milk
• For chocolate sauce:
• 1/4 cup - Dark chocolate bar (chopped roughly)
• 2 tsp - Butter
• 1 tbsp - Cream

How to Make Eggless Thumbprint Chocolate Cookies

• Preheat the oven to 350 degrees F.
• Line a baking sheet on a baking tray and keep aside.
• Whisk the butter and confectioner's sugar together until creamy.
• Add the flour, vanilla extract, milk and gently mix until it forms into a soft dough.
• Shape the dough into small walnut sized balls and flatten them gently with your palms.
• Place them on the lined baking tray.
• Make an indentation in the middle of each cookie and bake for 15-20 minutes.
• For chocolate sauce: Heat the chopped dark chocolate chunks, butter and cream in microwave oven for 2 minutes, whisk it well to make a thick chocolate sauce.
• Once the cookies are cooled, fill the cookies with the chocolate sauce.
• Serve with a cup of tea.
• Recipe courtesy: Priya Easy N Tasty Recipes