Best Double Chocolate Thumbprint Cookies Recipes
DOUBLE-CHOCOLATE THUMBPRINT COOKIES
Deeply chocolaty like devil's food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While "thumbprints" is an adorable name, it's a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they're sent into the oven. It's a great project to do with kids - small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great - naturally pink ruby chocolate is particularly pretty - and jam is delicious, too.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 45m
Yield About 40 cookies
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
DOUBLE CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES
This is a Nestle Toll House recipe, I live in Hanson and the neighboring town to me is Whitman where the first Toll House cookies were made, they still make them in Whitman now not in the same factory of course. The restaurant they had in front of the factory used to have a huge tree growing in the middle coming up from the ground, I know it sounds crazy but it did. Now there is a Wendy's there. Course no tree in the middle, haha
Provided by Carol Junkins @CarolAJ
Categories Cookies
Number Of Ingredients 10
Steps:
- Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in small, heavy saucepan over lowest possible heat, stirring constantly until smooth. Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually berat in the flour mixture. Stir in remaining morsels. Cover; chill just until firm.
- Shape dough into 1 1/2" balls. Place on ungreased baking sheets. Press 1/2" deep centers with thumb. Fill each center with about 1/2 teaspoon peanut butter.
- Bake in preheated oven 350 degrees for 10-15 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen.
MINT THUMBPRINT DOUBLE CHOCOLATE CHUNK COOKIES
These delicious and decadent mint-chocolate cookies are perfect for your next gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. If dough is too stiff, stir in additional 1 to 2 teaspoons water.
- Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
- Bake 11 to 13 minutes or until edges are set. Remove from oven.
- Unwrap candy pieces and place on center of each cookie. Bake an additional 1 to 2 minutes, or until candy is slightly melted. Let cool 1 minute before removing from cookie sheet to wire rack. Cool completely; store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 cookie, Sodium 95 mg, Sugar 3 g, TransFat 0 g
DOUBLE CHOCOLATE THUMBPRINT COOKIES
Steps:
- Microwave chocolate in small bowl on MEDIUM power for 2 minutes. Cool. Cream butter and sugar until light and fluffy. beat in egg, vanilla and melted chocolate. Mix in flour, baking soda and salt. Shape into 1" balls; roll in nuts. Place on ungreased baking sheets. Use your thumb to make deep indentations into each ball. Bake at 375F for 8-10 minutes, or until set. Place a few chocolate chip in center of each warm cookie. Remove from baking sheets to cool on wire racks.
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