I hope you all had a great Thanksgiving! I can’t believe it’s already been more than a week since Thanksgiving. The remaining holidays of the season are right around the corner (eeek gift shopping!) and I’m both excited and overwhelmed. For Thanksgiving I visited my mom and brother in Denver which was such a treat, though schoolwork had piled up by the time I got back this past week. As I near the end of my last semester in university, the tests, projects, and papers are giving me anxiety. Also, going back to finish up my culinary degree next semester is a bit daunting… there’s really nothing as hectic as a professional kitchen with tens of frantic students running around. I’m super thrilled, though, because I got the first proofs of my cookbook this past week which has slowly made the fact that I’m writing a cookbook seem all the more real. One of the first things I did when I got back home was make these cookies. Having a plate of freshly baked homemade cookies on the counter just makes a house feel more like a home.
Taste: These cookies have an unbeatable intense chocolate flavor perfect for a chocoholic like myself.
Texture: The cookies are soft and chewy with a rich, fudge-like filling.
Ease: Easy yet impressive.
Appearance: How could you pass up one of these outrageous cookies?
Pros: A wonderful chocolate spin on thumbprint cookies that adults and children will love.
Cons: The cookies tend to dry out after the second day. Try adding a piece of bread to your cookie container.
Would I make this again? Yes.
Double Dark Chocolate Thumbprints
Yield: About 36 cookies
For the cookies:
1 1/3 cups (6 ounces) unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 stick (4 ounces) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1/2 cup unsweetened cocoa powder, sifted
3 large eggs
3/4 teaspoon vanilla extract
3 ounces bittersweet chocolate, melted and cooled slightly
For the chocolate filling:
3 ounces bittersweet chocolate, coarsely chopped (1/2 cup)
4 tablespoons unsalted butter, cut into 3 pieces
For the cookies:
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
In a large bowl, use an electric mixer to beat the butter, sugar, and cocoa powder on medium speed until well combined, about 2 minutes. Add the eggs, one at a time, and beat until well combined. Add the vanilla and continue mixing on medium speed until mixture is smooth, about 1 minute. Add the melted and cooled chocolate and beat until just blended. On low speed, gradually add the flour mixture and beat until combined. Dough may be sticky and wet.
Using a 1 1/2-tablespoon scoop, drop rounds of dough onto prepared baking sheets, spacing at least 1 1/2-inched apart. Bake until the cookies are puffed and the tops are cracked, 11 to 13 minutes. As soon as the cookies are out of the oven, use the rounded side of a teaspoon or the end of a thick-handled wooden spoon to make a deep well in the center of each cookie. Let the cookies sit on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
For the filling:
Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst, until the mixture is melted and smooth. Be careful not to overheat. Set aside until cool and slightly thickened.
Spoon the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate filling firms up, about 1 hour. Serve immediately or store in an airtight container for up to 2 days.
From Fine Cooking October 2010