THUMBPRINT COOKIES WITH CHOCOLATE FILLING
Chocolatier Magazine 11/97
makes about 3 dozen
Cookies:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
10 Tablespoons (1 ¼ stick) butter softened
½ cup sugar
¼ cup light brown sugar
1 large egg at room temperature
1 teaspoon vanilla extract
Filling:
5 oz. Bittersweet chocolate, finely chopped (I used Giradelli
double chocolate chocolate chips-they had it at Dominicks)
¼ cup + 1 tablespoon heavy cream
Make the filling:
Put the chocolate in a medium bowl. In a small saucepan, bring
the cream to a boil over medium heat. Pour the hot cream over
the chocolate. Let stand for 30 sec. Whisk gently until smooth.
Let cool, stirring occasionally with a rubber spatula until completely
thickened but not set, 1 ½-2 hours. (The chocolate will
harden on the cookie).
Make the cookies:
Position one rack in the top third of the oven and another in
the bottom third of the oven and preheat to 350 deg.
In a medium bowl, whisk together the flour, baking powder, and
salt.
In a large bowl, using a hand-held electric mixer set at medium
speed, beast the butter for 30 seconds or until creamy. Add both
sugars and continue beating for 2-3 minutes, until the mixture
is light in texture and color. Beat in the egg and vanilla.
Add low speed, beat in the flour mixture in two additions.
To shape the cookies, roll small pieces of dough between your
palms into ¾ in. balls and place 2 inches apart on cookie
sheets. With your thumb, make a depression in the center of each
cookie. Bake 10-12 minutes or until set and bottom is golden brown.
Cool on the cookie sheet for 1-2 minutes, and transfer to a rack
to cool completely.
Assemble the cookies:
Spoon a dollop of filling into each cookie center and let set.
Store in an airtight container using wax paper between layers
at room temperature for up to 3 days.
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