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Read the full recipe after the video.
Recipe Summary
Yield: Makes 90
mla104031_1208_choc_thumb.jpg
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate and Vanilla-Bean Ganache
Cook's Notes
Cookies will keep, covered, for up to 3 days.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 90
mla104031_1208_choc_thumb.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 90
Recipe Summary
Yield: Makes 90
Yield: Makes 90
Makes 90
mla104031_1208_choc_thumb.jpg
mla104031_1208_choc_thumb.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 2 teaspoons coarse salt
- 8 ounces (2 sticks) unsalted butter, softened
- 1 1/3 cups sugar, plus more for rolling
- 2 large egg yolks
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Chocolate and Vanilla-Bean Ganache
Directions
Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.
Cook's Notes
Cookies will keep, covered, for up to 3 days.
Cook’s Notes
Cookies will keep, covered, for up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
