Double Chocolate Thumbprint Cookies Food

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CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

ULTIMATE DOUBLE CHOCOLATE COOKIES



Ultimate Double Chocolate Cookies image

A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!

Provided by Carol P.

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h40m

Yield 42

Number Of Ingredients 11

1 pound semisweet chocolate, chopped
2 cups all-purpose flour
½ cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1 ½ cups packed brown sugar
½ cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

Steps:

  • Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
  • In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
  • Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 21.4 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 88.2 mg, Sugar 15.4 g

DOUBLE-CHOCOLATE THUMBPRINT COOKIES



Double-Chocolate Thumbprint Cookies image

Deeply chocolaty like devil's food cake, speckled with sugar on the outsides and filled with soft chocolate or jam in the centers, these cookies are a double pleasure: delightful to eat and fun to make. While "thumbprints" is an adorable name, it's a misnomer: You use every part of your hands to form these. The cookies need to be pinched, patted, rolled around and poked before they're sent into the oven. It's a great project to do with kids - small thumbs are perfect for forming little dimples in the dough. What you fill the centers with is up to you. Chocolate with chocolate is great - naturally pink ruby chocolate is particularly pretty - and jam is delicious, too.

Provided by Dorie Greenspan

Categories     cookies and bars, dessert

Time 45m

Yield About 40 cookies

Number Of Ingredients 11

3/4 cup/102 grams all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
5 tablespoons/71 grams unsalted butter, cut into pieces
8 ounces/226 grams semisweet or bittersweet chocolate, coarsely chopped (about 1⅓ cups)
2/3 cup/132 grams granulated sugar
2 cold large eggs
1 teaspoon pure vanilla extract
Sanding or granulated sugar, for coating (about ⅓ cup)
4 ounces/113 grams chocolate (white, milk, dark or ruby), chopped (about ½ cup)
1/2 teaspoon canola oil (optional)

Steps:

  • Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
  • Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
  • Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
  • When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
  • Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
  • Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
  • Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.

CHOCOLATE THUMBPRINTS II



Chocolate Thumbprints II image

Chocolaty chocolate thumbprint cookies. You need a big glass of milk with these babies.

Provided by Kathy

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 24

Number Of Ingredients 9

1 cup butter
1 cup white sugar
2 eggs, separated
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
48 milk chocolate candy kisses, unwrapped
⅓ cup granulated sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
  • In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 25.4 g, Cholesterol 37.9 mg, Fat 12.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 117.3 mg, Sugar 11.2 g

DOUBLE THUMBPRINT COOKIES



Double Thumbprint Cookies image

A different take on a classic cookie, wonderful for valentine's day, a new recipe from BH&G. I used extra jam in mine and drizzled them with a glaze.

Provided by Pumpkie

Categories     Dessert

Time 37m

Yield 24 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened (no substitues)
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4-1/3 cup seedless raspberry preserves (or your choice of jam or preserves)

Steps:

  • Preheat oven to 375°.
  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add granulated sugar, brown sugar, baking powder, and salt.
  • Beat until combined, scraping the sides of bowl occasionally.
  • Beat in egg, milk, and vanilla until combined.
  • Beat in as much flour as you can with mixer.
  • Stir in any remaining flour by hand.
  • Shape dough into 3/4-inch balls.
  • For each cookie, place 2 dough balls side by side with one side touching on an ungreased or parchment lined cookie sheet.
  • Press thumbs into each ball to form an indentation in each Press in center of each with thum and taper bottom of cookie with fingers to form heart shape.
  • Repeat with remaining dough balls leaving about 2 inches between cookies.
  • Bake 7-9 minutes or until edges are lightly browned.
  • Remove from oven transfer to a wire rack.
  • While warm, fill each indentation with jam.
  • Cool completely.
  • Make 24-30 cookies depending on size of the dough balls you make.

Nutrition Facts : Calories 101.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 18, Sodium 102.6, Carbohydrate 14.7, Fiber 0.3, Sugar 6, Protein 1.4

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

Pretty and elegant, these cookies will make your mouth water, and they're fun to make! Kids love sticking their thumb in the middle of the cookies, and filling the mini pool with creamy delicious chocolate. See below for a fruity variation.

Yield makes 24 2-inch cookies

Number Of Ingredients 12

1 1/4 cups plus 1 tablespoon Basic Gluten-Free Flour Mix (page 19)
1/4 teaspoon plus 1/8 teaspoon xanthan gum
1/4 teaspoon plus 1/8 teaspoon baking soda
3/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
1/4 cup plus 2 tablespoons granulated sugar
3 tablespoons firmly packed brown sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon Ener-G egg replacer mixed with 1 tablespoon rice milk
2 tablespoons plus 3/4 teaspoon rice milk
1/2 cup dairy-free, soy-free chocolate chips

Steps:

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes, and scraping down the sides of the bowl as necessary. Add the vanilla and egg replacer. Mix for 20 seconds.
  • Add the flour mixture to the creamed batter in three batches, alternating with the rice milk, mixing on low speed and scraping down the sides of the bowl as necessary.
  • Scoop out the dough by 2 teaspoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls.
  • Bake in the center of the oven for 5 minutes.
  • Put the chocolate chips in a microwave-safe bowl and melt. This will take about 1 minute; check the chips halfway through and stir. Once the chips are melted, set them aside.
  • Remove the cookies from the oven. Wet your thumb with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill the thumbprints with 1/2 teaspoon of melted chocolate.
  • Return the cookies to the oven and bake an additional 5 to 6 minutes, or until set.
  • Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.
  • Jammy Thumbprint Cookies: Fill thumbprints with 1/2 teaspoon jam instead of chocolate. Raspberry, strawberry, and apricot all work very well for this.

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