Chocolate Thumbprint Cookies
Oh my god are these good! The chocolate cookie itself has such a rich dark chocolate flavor that you could just bake them without the imprints and dust with powdered sugar and they would be terrific. I ripped this recipe out of Martha's December Issue and since they looked a bit decadent I thought they would be a good choice for the only batch of Christmas cookies I was going to make this year. However "me of little baking patience" read the recipe and quickly amended the genache recipe to speed things up. I used about 1/2 teaspoon of good vanilla extract instead of the vanilla bean which enabled me to bypass the whole 20 minute steeping process (and the reheating and straining part too) and just make the genache. With as much chocolate and cocoa powder as is in this recipe I really don't see how the vanilla beans would even be noticeable. I used Mexican vanilla which really amped up the chocolate flavor but regular vanilla will be just fine here and add more flavor than the beans.
Since these turned out so good, "me of even less patience" decided to make another batch but this time put seedless raspberry jam (dark chocolate and raspberry? come on, it's gotta be good) in the middles and drizzle a little melted white chocolate across them. These were actually better than the genache version and looked more festive for Christmas. See, sometimes laziness can pay off! Thank goodness! Enjoy!
Chocolate Thumbprints
Adapted from Martha Stewart Living Magazine; December 2008
Makes 90
OR my adaptation:
seedless raspberry jam
Read more »
Since these turned out so good, "me of even less patience" decided to make another batch but this time put seedless raspberry jam (dark chocolate and raspberry? come on, it's gotta be good) in the middles and drizzle a little melted white chocolate across them. These were actually better than the genache version and looked more festive for Christmas. See, sometimes laziness can pay off! Thank goodness! Enjoy!
Chocolate Thumbprints
Adapted from Martha Stewart Living Magazine; December 2008
Makes 90
Ingredients
2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate and Vanilla-Bean Ganache 2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
OR my adaptation:
seedless raspberry jam
White chocolate, melted, for drizzling
Directions
Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Spoon warm ganache or jam into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
Chocolate and Vanilla-Bean Ganache
Makes about 1 cup
Ingredients
1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate, finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened
Directions
Combine honey, cream, and vanilla seeds and pod (or just use 1/2t. vanilla) in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves.
Directions
Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Spoon warm ganache or jam into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
Chocolate and Vanilla-Bean Ganache
Makes about 1 cup
Ingredients
1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate, finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened
Directions
Combine honey, cream, and vanilla seeds and pod (or just use 1/2t. vanilla) in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves.
Remove from heat, cover, and let stand for 20 minutes. (Skip this step if vanilla is used).
Place chocolate in a food processor.
Place chocolate in a food processor.
Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. (Skip this step too).
Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately. (I poured it back into a pan and kept it on very very low so I could make it before the cookies and have it ready).
