Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chocolate Thumbprint Cookies

Article Image
Scott Phillips

Yield: Yields about 2 dozen cookies.

Ingredients

Chocolate Thumbprints

  • One-third of a batch (10-1/2 to 11 oz. or 1-1/4 cups) freshly made Almond Cookie Dough
  • 1/4 cup coarse sugar, such as turbinado, demerara, or sanding sugar
  • 2-1/2 oz. bittersweet or semisweet chocolate, coarsely chopped
  • 5 tsp. unsalted butter

Nutritional Information

      Nutritional Sample Size based on 24 servings
      Calories (kcal) : 100
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 10
      Sodium (mg): 20
      Carbohydrates (g): 9
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Scoop up a generous teaspoonful (2 level teaspoons) of the dough and shape it into a 1-inch ball with your hands. Roll the ball in the sugar and set it on a tray lined with waxed paper. Repeat with the rest of the dough, setting the balls slightly apart. Press a thumb or forefinger, dipped in flour, into each ball to create a depression. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.
  • Remove the cookies from the refrigerator and arrange them 1 inch apart on an ungreased or foil-lined cookie sheet. Position a rack in the center of the oven and heat the oven to 325°F. Let the cookies sit at room temperature while the oven heats. Bake the cookies for 10 minutes. Gently redefine the depressions with your thumb or the tip of a wooden spoon’s handle, if necessary. Rotate the sheet and continue to bake until the tops are lightly colored and the bottoms are golden brown, another 8 to 12 minutes. Transfer the cookies to a rack and let cool completely. 
  • When the cookies are cool, prepare the filling: Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water, or in the top of a double boiler. (Or microwave on medium power for 1 to 2 minutes, stirring after the first minute.) When the chocolate is almost completely melted, remove the bowl from the heat and stir until completely melted and smooth.
  • Usine a spoon, fill the depression of each cookie with the chocolate filling. If the filling hardens while using, reheat it in the pan of hot water.

Reviews

Rate or Review

Reviews

  • Poletta | 12/24/2015

    Wonderful!

  • skc921 | 12/15/2011

    I made these with raspberry jam in place of melted chocolate last night (filled them before baking) and they were wonderful and looked gorgeous.

  • shorti5081 | 11/19/2010

    I make these every year and they come out absolutely delicious! To make it a little easier, I place a dark hershey kiss in the middle instead of melting chocolate.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks