I intended to get this to-die-for cookie recipe to you earlier this week, but I’ve been (more than) a bit under the weather with a cold. In any case, you still have a time to whip out a batch of these little treats. Trust me here– they will not be passed over on the cookie platter. The inspiration for these double-dark chocolate thumbprint cookies is chocolate mousse. Is there anything better than chocolate mousse? Anything? I’ve tried to capture how light and airy they are in this picture of the batter.
The cookies crisp-up around the edges, yet stay soft and tender in the middle. They’re almost like biting into a little pillow of chocolate. And of course I’m a sucker for ganache, so these little gems are right in my wheel house. My family and friends love these cookies, and I think you will too.
I’ll be on the road for the next few days, since we’re packing up the presents and the kids and traveling back to North Dakota to be with our families for the holidays. I’m so excited! Even the prospect of facing a nine-hour drive each way with a three and five-year-old can’t dampen my spirit– at least not yet. The weather looks good, with no blizzards in the forecast. Fingers crossed. Happy holidays to all of you!
The Recipe: Double-Dark Chocolate Thumbprints
(Yields about 2 1/2 dozen)
For the cookies:
6 ounces (1 1/2 cups) unbleached all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces (1/2 cup) unsalted butter, softened
1 1/3 cups granulated sugar
1 1/2 ounces (1/2 cup) natural, unsweetened cocoa powder
3 large eggs, room temperature
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, melted and cooled slightly
Sea salt, for sprinkling
For the chocolate filling:
3 ounces bittersweet chocolate, coarsely chopped, (1/2 cup)
2 ounces (4 tablespoons) unsalted butter, cut into 3 pieces
Position rack in the center of the oven and preheat to 350°F. Line cookie sheet with parchment paper. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Set aside.
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 sides of the bowl. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, add 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 a mini-scoop, drop the dough onto the prepared cookie sheet. Do not flatten. Bake until the cookies are puffed and the tops are cracked and look dry, 10-11 minutes. Remove from oven and immediately make a small, deep well in the center of each of them using the end of a thick handled spoon or the back of a measuring spoon. Sprinkle with sea salt while they are warm. Let sit on cookie sheet for a couple of minutes, then transfer to a cooling rack.
Meanwhile, melt the chocolate and butter in the microwave. Stir every 20 seconds until melted and smooth. Let cool and thicken a bit.
When cookies are somewhat cool, fill them with the chocolate filling using a teaspoon. If the filling becomes too thick, just microwave it for a few seconds longer. The chocolate will completely set in the cookies within an hour. They keep well in an airtight container for days. Enjoy!
Source: Adapted from Fine Cooking Dec/Jan 2011
Thanks for stopping by Relishing It today! I hope you all have a wonderful holiday filled with much happiness. See you next week.
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