Chocolate Thumbprints

Rounds of chocolate infused shortbread, baked until light and puffed, might be the perfect little bite of chocolate. But go and add another schmear of chocolate, just enough to fill that “thumbprint” on top. Now it’s perfect.

Most weeks I have recipes mapped out, taking cues from the weather, the season, festivities or celebrations. Then there are days that I toss out all my plans in order to fit the desires of two special young people in my life. When they want chocolate cookies, I’m making chocolate cookies! The recipes for thumbprint cookies are old and varied. They’re basically a buttery shortbread, rolled into balls, marked on top with an indention from your thumb then baked until round and puffed.

Chocolate thumbprints blend butter with two types of sugar, both granulated and dark brown, egg yolks for added richness. Stir in flour whisked together with cocoa powder and baking powder to add a light lift. Pour in a nice splash of pure vanilla extract plus an extra touch of luscious cocoa flavor from pure chocolate extract.

Finish with a filling made from butter, chocolate, powdered sugar plus a bit of half and half.

It’s a cookie that delivers delightful layers of chocolate and one I hope my little guys love.

Chocolate Thumbprints

For the cookies:

¾ cup butter, room temperature

¼ cup sugar

¾ cup dark brown sugar

2 extra-large egg yolks (yolks only)

1 teaspoon pure vanilla extract

½ teaspoon pure chocolate extract

1-½ cups flour

½ cup cocoa powder

¼ teaspoon kosher salt

1 teaspoon baking powder

For the chocolate filling:

2 ounces unsweetened chocolate

2 tablespoons butter

3 tablespoons half and half

1-¼ cups to 1-½ cups sifted powdered sugar

Beat the butter on medium speed until creamy, about 1 minute. Add both the sugars and continue beating until the mixture is light and fluffy, about 2 minutes, scraping the sides and bottom of the bowl as needed.

Toss in the egg yolks along with the vanilla and chocolate extracts, blending into the sugar and butter on medium speed.

In a separate bowl whisk together the flour, cocoa powder, kosher salt, and baking powder.

Blend the flour mixture into the dough on low speed, adding about ½ cup at a time.

Transfer the dough to a sheet of parchment paper and shape into a disc. Wrap up the dough, drop it into a food storage bag and refrigerate at least 3 hours or overnight.

When you’re ready to bake, preheat the oven to 350-degrees. Measure out pieces of dough about ½ ounces each. Roll them gently into round balls (they should be about 1” in diameter) and place them on baking sheets lined with Silpat liners or parchment paper, leaving about 2” to 3” between each cookie.

Using your thumb or the back of a melon baller, make an indention on top of each cookie.

Bake in a 350-degree oven for 8 to 10 minutes, just until the cookies are set. Let the cookies cool on the baking sheets for about 5 minutes to firm up slightly then transfer them to a wire rack to cool.

While the cookies cool, make the filling.

For the filling:

Place the unsweetened chocolate and the butter in the top of a double boiler placed over simmering water. Stir occasionally until the chocolate and butter are melted.

Remove from the heat and add 1 cup of the powdered sugar along with the half and half, stirring until smooth. Stir in ¼ cup of the remaining powdered sugar, blending well. Add the last ¼ cup if needed. You want the filling thick but still spreadable while it’s warm.

Spread a dollop of the warm filling in the indentions of each cookie. Place the cookies back on the wire rack until the filling has set up.

Makes 3 dozen cookies.