The Chew's Chocolate Thumbprints

By joejudy

Ingredients

• 1 1/2 cups All-Purpose Flour
• 3/4 cup Granulated Sugar (plus 1/2 cup for rolling)
• 1/2 cup Unsweetened Dutch-process Cocoa Powder
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 6 tablespoons melted Unsalted Butter
• 2 large Eggs (beaten)
• 1/2 cup Confectioners' Sugar
• 1/2 cup your favorite Jam

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 1/2 cups All-Purpose Flour
3/4 cup Granulated Sugar (plus 1/2 cup for rolling)
1/2 cup Unsweetened Dutch-process Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
6 tablespoons melted Unsalted Butter
2 large Eggs (beaten)

instructions In a medium size bowl, whisk together the flour, 3/4 cup granulated sugar, cocoa powder, baking powder and salt. Stir in the melted butter and eggs. Work until a dough is formed and then cover and refrigerate for about 30 minutes, or until the dough is firm.

step 2

ingredients 1/2 cup Confectioners' Sugar

instructions Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Put the confectioners sugar and the remaining granulated sugar in 2 separate bowls. Scoop scant tablespoonfuls of the dough and then roll them into balls. Then roll each ball first in the granulated sugar and then in the confectioners sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with the palm of your hand and then with your fingers, or the back of a wooden spoon, make a well in the center of the cooking.

step 3

ingredients 1/2 cup your favorite Jam

instructions Put the jam in a piping back, or a zip top bag. Pipe the raspberry jam into the cookies, but do not overfill.

step 4

ingredients

instructions Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool for a few minutes on the baking sheet, then transfer to racks to cool completely.

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