Chocolate Thumbprints


I got nervous with this one. Where's the egg? Where's the baking soda or baking powder??? Where's all the sugar? It's a little unnerving. So unnerving in fact that I checked about 3 other websites just to make sure that there wasn't some kind of typo in my cookbook. Nope. I'm not dreaming or seeing things... that really is the recipe. I was using Martha's cookie book so I honestly can't imagine anything being wrong with the recipe but, you know... it was so different...

It looks like a little bit of fiddling on paper but the reality (for me at least) was that it was pretty straight forward once I was into it.
These turned out quite well for a first attempt and they look kind of cute too. The texture of the cookie itself is almost like a shortbread - definitely on the crunchier side. I used 60% cocoa solids chocolate and it was YUM. The kids like it, I can send it to school because... no nuts and well, it was pretty much a success. I would make these again.
I know that I don't sound terribly excited. They didn't blow my mind but they are good cookies that were actually almost easy.

Chocolate Thumbprint Cookies
(adapted from Martha Stewart Cookies)

1 cup unsalted butter, at room temperature
1 cup icing sugar
1/4 tsp salt
2 tsp vanilla extract
2 1/2 cups all-purpose flour

3 tbsp unsalted butter
2/3 cup semisweet chocolate, chopped
1 tsp corn syrup

Preheat oven to 350 degrees F.
Prepare a baking sheet with parchment or non-stick liner
In a large bowl beat together the butter, icing sugar, salt and vanilla until smooth and well combined. Beat in flour and mix well.
Form balls using about 2 tsp (although mine were about a tbsp or just under) and place 1 inch apart on the baking sheet. Bake 10 minutes. Remove from the oven and press the middle down with your finger (WHAT! REALLY!!! Ok, I used the butt end of my rolling pin - Please, save your fingers!) of each cookie down to make a well. Bake for another 7 - 9 minutes (keep an eye on them just in case). Remove from oven and cool completely on a baking rack.

Combine the chocolate, 3 tbsp of butter and corn syrup in a small saucepan or heat-proof bowl and place over simmering water until melted. Allow to cool just a bit and them fill each cooled cookie with the chocolate mixture. Allow to set completely before storing.

2 comments:

Melissa Strutt said...

For real...I am all over this! THANKS!!

Wanda Thorne said...

LEt me know how they turn out. They were good - we enjoyed them.

Post a Comment

Powered by Blogger.

Archivo del blog

About Me

My photo
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.

My Favourite Cookbooks

  • Naparima Girls High School Cookbook
  • The Silver Palate Cookbook
  • More-with-Less Cookbook
  • Moosewood Cookbook

About Me

My Photo
Wanda Thorne
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
View my complete profile

Followers

Search

Blog Archive

About

Pages

FBC Member