Double Chocolate Thumbprints

Double Chocolate Thumbprints
Staff Writer
Double Chocolate Thumbprints

Emily Luchetti

Double Chocolate Thumbprints

Super chocolaty and super fun to make, these Double Chocolate Thumbprints are sure to bring a smile to anyone's face, kids and adults alike.

Click here to see Best Cookies for Kids.

Ingredients

  • 1  Cup  unbleached all-purpose flour
  • 1/4  Cup  cocoa powder
  • 1/4  Teaspoon  baking soda
  • 1/4  Teaspoon  kosher salt
  • 8  Tablespoons  unsalted butter, softened
  • 1/3  Cup  granulated sugar

  • 1/3  Cup  firmly packed light brown sugar
  • large egg yolk
  • 2 1/2  Ounces  dark chocolate (58- to 62-percent cacao), chopped or broken into 1-inch pieces
  • 1/4  Cup  heavy cream

Directions

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Over a bowl or piece of parchment paper, sift the flour, cocoa powder, and baking soda together with a sifter, or in a fine-meshed strainer by gently tapping your hand against the edge. Add the salt (you can just leave it on top of the flour pile because it gets mixed in later).

In a bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth. Add the egg yolk and mix until well combined and use the rubber spatula to scrape down the sides of the bowl. Add the sifted flour mixture and mix until the dough comes together, again scraping down the side of the bowl once or twice.

Pinch off the dough into approximately 1 ¼-inch pieces and roll into balls. Arrange the balls on the baking sheets, leaving about 2 inches between them.

Bake 1 sheet at a time in the center of the oven until the cookies are no longer wet, about 10 minutes. Remove from the oven, and using your thumb or the end of a large wooden spoon, gently make a thumb-sized indentation in the center of each cookie. If a cookie breaks or starts to fall apart, simply push it back together. Return the pans to the oven and bake until the undersides are turning brown, about 3 more minutes. Let cool completely.

Meanwhile, make the chocolate ganache. Put the chopped chocolate in a bowl. Warm the cream in a saucepan over medium heat. As soon as it starts to bubble around the edge, pour the hot cream over the chocolate. Shake the bowl a little to submerge all the chocolate pieces, then cover the bowl for several minutes. Whisk until smooth. Let cool slightly.

Using a small spoon, drop ganache into the center of each cookie's thumbprint. Allow the ganache to set, about 1 hour, before you devour them.

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
22g
17%
Protein
4g
9%
Vitamin A, RAE
6µg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
26mg
3%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
88µg
22%
Iron, Fe
4mg
22%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Phosphorus, P
73mg
10%
Selenium, Se
5µg
9%
Sodium, Na
70mg
5%
Water
4g
0%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.