Almond Thumbprint Cookies with Dark Chocolate and Sea Salt

Almond Thumbprint Cookies with Dark Chocolate and Sea Salt |
  • Almond Thumbprint Cookies with Dark Chocolate and Sea Salt
Posted on December 11, 2013

The day is finally here when all the participants of the 2013 Great Food Blogger Cookie Swap post their cookie recipes to their blogs. I hope the internet can handle the onslaught of sugary, buttery goodness that it’s about to receive!

The Great Food Blogger Cookies swap is an event that I’m thrilled to be able to take part in this year. Here’s a brief run down of how it works. Everyone who signs up gets the names and addresses of three other food bloggers. You make and send a dozen cookies to each of these individuals. And in the meantime, three other food bloggers are making and sending you a dozen cookies each. Then we all blog about our recipe and experience on the same day (which is today!).

So why do all this work? Well, the cookies themselves are a pretty darn good reason. But the cookie swap also raises money for a wonderful non-profit, Cookies for Kids’ Cancer. This year over 550 people participated in the cookie swap and we raised over $13,000! That’s pretty cool! A big THANK YOU to Lindsay at Love & Olive Oil and Julia at The Little Kitchen for all their hard work in organizing this wonderful event!

Almond Thumbprint Cookies with Dark Chocolate and Sea Salt |

For my contribution to the cookie swap, I made these Almond Thumbprint Cookies with Dark Chocolate and Sea Salt. I figured buttery shortbread cookies would be a big hit with everyone. And you really can’t go wrong with a puddle of dark chocolate and a touch of flaky sea salt. Also, these little guys are not only sturdy enough to withstand being shipped across the country, but they also stay fresh for up to one week. Both really important characteristics that are necessary for a successful cookie swap. I sent my Almond Thumbprint Cookies with Dark Chocolate and Sea Salt to Ashton at Something Swanky, Laura at The Table and Sunshine at Crave Local.

And the cookies I received in the mail from my fellow food bloggers did not disappoint either! I got a shipment of Double Chocolate Crinkles from Jennifer at Mother Thyme, Ginger Shortbread with White Chocolate Drizzle from Julie at She’s Almost Always Hungry and Holiday Sugar Cookies from Sarah at My Little Red Mixer. Needless to say, I had a pretty good week.

Be sure to check out all the awesome cookies from the cookie swap. I’m sure you’ll get lots of ideas for Holiday baking!



Recipe slightly adapted from Food52

Almond Thumbprint Cookies with Dark Chocolate and Sea Salt

Yield: Makes about 3 dozen

Almond Thumbprint Cookies with Dark Chocolate and Sea Salt


  • For the Cookie Dough
  • 2 cups all-purpose flour
  • 1 1/2 cups almond flour/meal
  • 1 cup (16 tablespoons) unsalted butter, softened at room temperature
  • 1/2 cup sugar
  • Finely grated zest from 1 large lemon
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract

  • For the Chocolate Filling
  • 1/4 cup (4 tablespoons) unsalted butter
  • 8 ounces dark chocolate, roughly chopped
  • 4 tsp. light corn syrup
  • Sea salt


  1. Pre-heat your oven to 350 degrees. Line a couple baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine the all-purpose flour and the almond meal. Set aside.
  3. In the bowl of your stand mixer with the paddle attachment, beat the butter, sugar and lemon zest on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the extracts and beat until combined. With your mixer on low speed, slowly add the flour mixture, beating until it’s just incorporated.
  4. Scoop out scant tablespoons of the cookie dough and roll it into balls. Place the cookie dough balls about 1 1/2 to 2 inches apart on your parchment paper-lined baking sheets. Make an indentation in the center of each ball, being careful not to go all the way through the dough. You can use your thumb for this, but I like to use the end of a wine cork.
  5. Transfer the baking sheets to your pre-heated oven and bake for 15 minutes, rotating the baking sheets halfway through. Remove from the oven. The dough will have puffed up some during baking, so while the cookies are still warm, gently press down on the center where you made the indentation to depress the dough slightly (this makes more room for the chocolate filling!). Allow the cookies to cool on their baking sheets for about 5 minutes, then transfer them to a wire rack to finish cooling.
  6. Once the cookies are completely cooled, make the chocolate filling. In a small heavy-bottom saucepan over low-medium heat combine the butter, chocolate and corn syrup, stirring continuously until everything is melted and smooth. Remove from the heat and allow the chocolate filling to cool for about 5 minutes. Then fill each thumbprint with the chocolate filling and sprinkle with a small pinch of sea salt. The chocolate filling will be set in about 1 hour.
  7. Once the chocolate filling is set, the cookies can be stored in an airtight container at room temperature for about 1 week.


  • Hey! We got some of your cookies and they were tasty! Loved the salt with the chocolate. I’ve enjoyed discovering your blog! Thanks!


    • Thanks Laura. Glad to hear that you enjoyed them!

  • I can’t wait to bake a batch of these. They look so tasty. I love the combination of sweet and salty.


    • Yeah, I’m a sucker for dark chocolate and sea salt :-)!

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  • Hi Liz!

    These cookies are beautiful! I’ve love to feature your almond thumbprint cookies with dark chocolate and sea salt recipe in a roundup I’m doing for Parade Magazine. If you’re fine with it, could I use one of your gorgeous photos with a link back to the original post (

    Let me know,


    • Hi Felicia! I’m glad you love the cookies! I’d be happy if you wanted to feature an image and a link back to my site for the recipe. Thanks for asking!

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