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 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.

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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.

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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.
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