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Recipe

Double Dark Chocolate Thumbprints

Scott Phillips

Yield: Yields about 4 dozen cookies

These are cookies for true chocoholics. The dough has both cocoa and bittersweet chocolate, and the ganache filling is rich and dark.

Ingredients

For the cookies

  • 6 oz. (1-1/3 cups) unbleached all-purpose flour
  • 1/2 tsp. table salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 1-1/3 cups granulated sugar
  • 1-1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy
  • 3 large eggs
  • 3/4 tsp. pure vanilla extract
  • 3 oz. bittersweet chocolate, melted and cooled slightly

For the chocolate filling

  • 3 oz. bittersweet chocolate, coarsely chopped (1/2 cup)
  • 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces

Nutritional Information

      Calories (kcal) : 90
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 20
      Sodium (mg): 45
      Carbohydrates (g): 11
      Fiber (g): 1
      Protein (g): 1

Preparation

Make the cookies

  • Position a rack in the center of the oven and heat the oven to 350°F. Line 3 cookie sheets with parchment or nonstick baking liners.

    In a medium bowl, whisk the flour, salt, baking powder, and baking soda.

    In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla along with the last egg. Continue mixing on medium speed until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.

    Using 2 tablespoon measures or a mini ice cream scoop, drop tablespoons of dough about 1-1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and the tops are cracked and look dry, 11 to 13 minutes. When the cookies are just out of the oven, use the rounded side of a half-teaspoon measure or the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie. Let the cookies sit on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely. (At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month before filling.)

Make the filling

  • Melt the chocolate and butter in the microwave or in a medium bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.

Fill the cookies

  • Spoon the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate firms up, about 1 hour. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Reviews

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Reviews

  • pghgrl | 01/07/2017

    These are great, and I'm pretty ambivalent when it comes to chocolate. The cookie is both crispy and tender because of the center drop. As another reviewer mentioned, they are on the larger side for a holiday cookie.

  • localempa | 07/13/2012

    amazing. an extremely elegant cookie with wonderful textures. make these today!

  • tyronecharest | 01/12/2012

    I truly loved making these, and my family loved munching on them. If you loved it as much as I did, then you will also love this: http://www.gourmandia.com/video-recipes-cooking-videos/chocolate-beignets

  • 2happy | 02/23/2011

    Truly a chocolate lover's delight! Putting this in my best favorites

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