I make this recipe for Raspberry Almond Shortbread Cookies a lot, which are thumbprint cookies, but I’ve never tried a chocolate cookie version. I tried these cookies using a white chocolate filling. Next time, I want to try filling some with jam and others with milk or dark chocolate.
Double-Chocolate Thumbprint Cookies Recipe - NYT Cooking (icourban.com) (~adapted from Dorie Greenspan’s cookbook Baking with Dorie)
INGREDIENTS
FOR THE COOKIES:
¾
cup/102 grams all-purpose flour
½
teaspoon fine sea salt
½
teaspoon ground cinnamon
5
tablespoons/71 grams unsalted butter, cut into pieces
8
ounces/226 grams semisweet or bittersweet chocolate, coarsely chopped (about 1⅓
cups)
⅔
cup/132 grams granulated sugar
2 cold
large eggs
1
teaspoon pure vanilla extract
Sanding or granulated sugar, for coating
(about ⅓ cup)
FOR THE FILLING:
~Chocolate
4 ounces/113 grams chocolate (white, milk, dark
or ruby), chopped (about ½ cup) (used 3 oz white chocolate, divided into 3
portions and mixed with 3 different food colorings; microwaved until melted for
15-20 sec intervals)
½ teaspoon canola oil (optional)
~Jam
1/3 cup raspberry jam (microwave for
20 sec or until melted with a splash of water)
PREPARATION
Make the
cookies: Whisk together the flour, salt and cinnamon in a small bowl.
Place a
heatproof medium bowl over a saucepan of gently simmering water; don’t let the
water touch the bottom of the bowl. Drop in the chunks of butter and scatter
over the chocolate. Heat, stirring now and then, until the butter and chocolate
are melted, but not so hot that they separate, 5 to 7 minutes. (microwaved for 20 sec intervals; when about melted,
microwaved last time for 10-15 sec)
Remove
the bowl from the saucepan and whisk in the sugar. (Don’t be alarmed when the
mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until
the mixture is thick and smooth, and the whisk leaves tracks. Beat in the
vanilla, then switch to a spatula and add the flour in 3 additions, stirring
gently between each addition, until the flour disappears into the dough. Press
a piece of plastic wrap against the surface of the dough and refrigerate for at
least 2 hours or up to 4 days.
When
you’re ready to bake, center a rack in the oven and heat it to 350 degrees.
Line 2 baking sheets with parchment paper or silicone baking mats. Put the
sanding or granulated sugar in a small bowl and, if you’ve got one, have a cork
from a wine bottle at hand.
Using a
small cookie scoop or measuring spoon, scoop mounds of dough, each a scant
tablespoon. Roll the dough into balls and then roll the balls in the sugar to
coat. Place the balls on the baking sheets, giving them 1½ inches or so of
space to spread. Press the cork into the center of each cookie or use your
thumb to make an indentation. (used back of wooden brush)
Bake 1
sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the
baking sheet to a rack. The indentations will have puffed in the oven, so
you’ll want to press them down again. Repeat with the second sheet. Let cookies
cool completely. (baked 9 min. when take out of oven, press middle again with
back of wooden brush)
Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.
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