Chocolate Thumbprint Cookies
The original recipe for these thumbprints calls for using your thumb to make the indentations in the middle of these cookies (hence, why they’re called thumbprints).
Preparation Time -15 minutes
Baking Time-20 minutes
Servings: about 20 cookies
2/3 cup unsalted butter, softened
1/2 cup sugar
1/4 cup unsweetened dark cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg if you are vegetarian or want to avoid milk...then can add 2-3tbsp milk instead of using egg.
1 teaspoon vanilla
1 and 1/4 cups all-purpose flour
1. Preheat oven to 375 F or 180 degree C . Line two cookie sheets with parchment paper or you don't have cookie or baking sheet just grease the tray with butter.
2. In a large mixing bowl, beat butter .
3. Add sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally.
4. Beat in egg and vanilla until combined.
5. Beat in the flour.
6. Your dough should be at ball-rolling consistency at this point. If it’s not, let it chill in the refrigerator for a while to firm up a little.
7.Scoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a tray.. Repeat until all dough has been use .
8.Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool
9. Combine chocolate, 2 tablespoons butter, and cream in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. (Alternately, you can microwave the mixture on 50% power in 1 minutes, until completely melted and smooth.) Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
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