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How's that holiday cookie baking thing going for you?
How many pounds of butter have you blended into little nuggets of joy? Is there powdered sugar in every possible crevice of your kitchen? Is your head spinning with all the cookie possibilities?
Are we having fun yet?
If you detect a note of sarcasm in this post, you're not mistaken.
It goes without saying that I love to bake (yet...I said it). But not so much under pressure. The gazillion cookie recipes out there make me feel a bit frantic. What if I miss a really good one? And to be honest, I prefer making brownies and cakes.
I have loads of admiration for those who can produce beautifully decorated sugar cookies, using all kinds of fancy techniques and sparkly sugars. Oh to be an artist like that!
Maybe in my next life.
What's coming out of my kitchen is simpler on style, but no less delicious - maybe even more so.
Especially if you
These cookies were pretty easy to make, and by using a very small ice cream scoop, they all came out the same size. They are absolutely packed with deep chocolate flavor, and in case that wasn't enough, I added a dollop of Nutella and a white chocolate drizzle.
Double Dark Chocolate Thumbprints
adapted from Fine Cooking
6 oz. (1 1/2 cups) all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
4 oz. (1/2 cup) unsalted butter, softened
1 1/3 cup sugar
1 1/2 oz. (1/2 cup) unsweetened cocoa powder, sifted if lumpy
3 large eggs
3/4 tsp. pure vanilla extract
3 oz. bittersweet chocolate, melted and slightly cooled
1/2 cup Nutella
1/2 cup white chocolate chips, or chopped white chocolate, melted (optional)
Preheat oven to 350 degrees.
Line 3 cookie sheets with parchment or nonstick baking liners (Silpat).
In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
In a stand mixer fitted with a paddle attachment, beat the butter, sugar and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the sides of the bowl as necessary. Add the eggs, one at a time, beating for 30 seconds after each addition. Add the vanilla along with the last egg.
Continue mixing on medium speed for another minute, until well-blended. Add the cooled melted chocolate and mix until just blended, about 30 seconds.
Add the flour mixture and mix on low speed until well incorporated, about 1 minute.
Using a 1 Tbsp. measure or a mini ice cream scoop, drop tablespoons of the dough onto prepared cookie sheets, about 1 1/2" apart. Bake until cookies are puffy and the tops are cracked 11-13 minutes, rotating cookie sheets half way through. As soon as the cookies come out of the oven, use the rounded side of a 1/2 tsp. measuring spoon to make a small, deep imprint in the center of each cookie. Let the cookies cool on the baking sheets for 5 minutes, then transfer to racks to cool completely.
At this point, you can fill the cookies right away or store in an airtight container for up to 3 days.
To make the filling, place Nutella in a small, microwaveable bowl. Microwave for 30 seconds until slightly softened. Using a small spoon, carefully spoon a bit of Nutella into the center of each cookie.
If you'd like to decorate them with the white chocolate drizzle, place white chocolate in a small microwave-safe bowl. Melt in microwave, in 30 second intervals, until smooth. Transfer to a small plastic bag, pushing chocolate into a corner . Snip of a tiny corner of the bag, and squeeze out the white chocolate onto the cookies. Allow to set before stacking or storing cookies.
