Chocolate Thumbprints

January 6, 2012

I LOVE these cookies. They are super easy and keep very well. I make them every year at Christmas, and a few other times throughout the year when I get a craving.

chocolate thumbprints

They are adapted from Marta Stewart’s recipe. Her version produces too few cookies and too much filling, and the ingredients are listed in such a way that I always put all the butter in the dough, when some of it is supposed to be reserved for the filling. So annoying!
This is her recipe with the cookie portion doubled, and the filling ingredients more clearly separated from the cookie dough ingredients.

Chocolate Thumbprints

Ingredients
2 sticks (1 cup) butter
1 cup confectioners’ sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose unbleached flour

Filling
1/2  stick butter (4 tablespoons)
4 oz. (3/4 cup) semisweet chocolate chips
2 teaspoons light corn syrup

Directions
Heat oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, salt, and vanilla on low speed until combined. Increase speed to medium-high and beat until smooth, about 2 minutes. Mix in the flour on low, then increase to medium high and beat until a smooth dough forms.

Use a small cookie scoop (about 1 tablespoon) to form dough into balls, then roll scooped dough between hands to form a smooth, round ball.  Place balls 1 inch apart on baking sheet lined with parchment paper. Bake for 10 minutes, remove from oven, and use a measuring teaspoon (if you use your thumb you will burn your finger!) into tops of cookies to make indentations. Return to oven, and bake until barely pale brown on the edges, about 7 minutes more. Remove from oven and cool on a wire rack.

chocolate filling

mix the filling until it is smooth and silky

Filling
Combine chocolate, 1/2 stick butter, and corn syrup in a small glass measuring cup. Place cup in microwave and heat on medium power for 1-2 minutes, stirring every 30 seconds, until melted and smooth. Be very careful not to scorch the chocolate. Allow mixture to cool slightly. To stabilize the bag before filling it, turn the top outside on a quart size zip top bag and place bag in sturdy drink glass with the folded top over the rim of the glass.  Pour filling into the bag, squeeze out excess air and seal top of bag tightly. Snip about 1/8-inch off of one corner of the bag and fill the thumbprints with the chocolate mixture.

Makes about 48 cookies.

filling bag

drape the bag over a sturdy glass before putting the filling in it

filling cokies

Putting the filling in a zip top bag with makes filling the cookies much easier and makes less of a mess.

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