Double Dark Chocolate Thumbprints

By dbfv101

Ingredients

• For filling:
• 6 oz (1 1/3 cup) unbleached all purpose flour
• 1/2 tsp table salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup unsalted butter, softened
• 1 1/3 cup sugar
• 1/2 cup unsweetened cocoa powder
• 3 large eggs
• 3/4 tsp pure vanilla extract
• 3 oz bittersweet chocolate melted and cooled slightly
• 3 oz bittersweet chocolate coarsely chopped (1/2 cup)
• 4 Tbs unsalted butter cut into 3 pieces

Details

Servings 4

Preparation

Step 1

Make the cookies

Position the rack in the center of the oven and heat the over to 350. Line 3 cookie sheets with parchment or nonstick baking liners.

In a med bowl, whisk the flour, salt, baking powder and soda.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on med speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until well blended after each addition, about 30 seconds, and adding the vanilla along with the last egg. Continue mixing on med 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 2 tsp measures drop tablespoons of dough about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and the tops are cracked and look dry, 11-13 minutes. When the cookies are just out of the oven, use the rounded side of a half-teaspoon measure to make a small deep well in the center of each cookie. Let the cookies sit on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely.

Make the filling

Melt the chocolate and butter in the microwave or in a med bowl set in a skillet of barely simmering water. Remove from the heat and set aside until cool and slightly thickened.

Fill the cookies

Spoon the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate firms up, about 1 hour. Serve immediately or store in an airtight container at room temp for up to 3 days.