Chocolate Thumbprints

  • pana47 Posted: 10/08/10
    Worthy of a Special Occasion

    Delicious! An excellent go-to butter cookie recipe. For those having trouble with their cookies flattening out during baking, two suggestions: 1) after forming the dough into a ball chill thoroughly for at least 30 minutes before baking, or 2) replace at least half the butter with shortening. Butter melts faster than shortening and often results in flatter cookies. One more hint - use the rounded back of a measuring spoon such as a teaspoon size to press the indentation into the cookie. Love to add different fruit jams in some of the cookies for a variety of colors - raspberry and apricot. These plus the chocolate ganache make a beautiful presentation. And they WILL disappear quickly!

  • JoyRiggs Posted: 12/19/10
    Worthy of a Special Occasion

    LOVE!! I made as is except for rolling in sugar and rolled in finely chopped pecans instead. I baked for 8 minutes on an ungreased cookie sheet, then used a melon baller to make the indention. Baked another 6 minutes & used the melon baller again when they came out. Used a new cold cookie sheet everytime and NO PROBLEMS. WONDERFUL! CK times earlier w/your oven though.

  • Opakapaka Posted: 10/08/10
    Worthy of a Special Occasion

    To address the problem of the cookie flattening out during baking and shallow thumbprint indentation, try placing the cookie sheet in the refrigerator to chill the indented dough balls for a short time before placing cookie sheet in the oven. Chilled dough will hold its shape better during baking. May need to adjust baking time up just a little. Happy baking.

  • momratz Posted: 12/12/09
    Worthy of a Special Occasion

    I did substitute the brown sugar for the turbinado sugar and they still turned out wonderful. Definitely this will become a part of our Christmas cookie repetoire.

  • donnabaskets Posted: 12/15/09
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    I was looking for a recipe similar to one I remember from years ago. This is very close! Instead of rolling the cookies in sugar, I rolled them in finely chopped nuts and instead of the ganache, I used a Hershey's Kiss: all per the one I remember.

  • Poopytosh Posted: 08/29/09
    Worthy of a Special Occasion

    These were truly outstanding! Only, i made some changes. I didnt roll them in turbinado and substituted the one in the recipe for 1/4 cup more of granulated sugar. So they turned out white and melt- in- the mouth. I had to make some indentations again, but they were delicious. For the ganache, I just melted chocolate and butter together, I didnt have the other stuff. But they were so yum, I'll definitely make them again.

  • charoulli Posted: 01/08/11
    Worthy of a Special Occasion

    Ok so.. except from the fact that these were great, the turbinato sugar destroyed the whole thing! The ganache is wow (even though I had a suggestion of using chocolate-hazelnut spread next time such as Nutella), the cookies themselves tated great, but the turbinato sugar destroyed the tecture. It wasn't too sweet, but it was too textury. I will make again, but I will either omit completely, or use caster sugar instead (very fine). I will also try with Nutella.

  • Kevin M Posted: 03/31/10
    Worthy of a Special Occasion

    These are excellent. However, they flattened out completely during cooking. So the thumbprint was useless. I would add much more flour - maybe 1/2 cup and use 1 full egg + 1 egg yoke to help stiffen them. I also thought they were plenty sweet without rolling in sugar.

  • Kyabbe Posted: 12/14/10
    Worthy of a Special Occasion

    I have not tried this particular recipe yet, but I feel a need to say that, after making cookies for many years, it has been my experience that margarine makes cookies spread more, not butter. I used to make Toll House cookies with all butter but they were a little too hard and thick, so I now use half butter and half margarine for a more pleasing result.

  • cropsticks Posted: 12/15/10
    Worthy of a Special Occasion

    I baked one batch of these scrumptious buttery for my christmas cookie swap. Great looking cookies for a swap too. The chocolate ganache recipe is excellent and will use it to dip or drizzle on other cookies. I would omit the rolling the dough in turbinado as the cookies were sweet enough and the texture and taste of the turbinado granules overpowered the cookie and ganache.

  • abqnancyt Posted: 12/21/11
    Worthy of a Special Occasion

    These are wonderful! And easy. But I didn't get 50 cookies out of the batch, for sure. I used a less-processed raw-type organic sugar for rolling and it worked well. The indentation is a little shallow, but whoever said to make sure the dough is cold is correct.

  • momofmen Posted: 12/18/12
    Worthy of a Special Occasion

    I am giving this recipe four stars. I did make one change. Instead of making homemade ganache, I used Brach's stars. The cookie without the chocolate was definitely missing something and chocolate was it. I wish it tasted a little more buttery, but they were not bad. I added the star prior to baking so it would have somewhat of the same consistency. It is a great recipe and I will try it again for sure.

  • Lizirroja Posted: 12/21/12
    Worthy of a Special Occasion

    Really easy and so good! I made my balls too big, which made the cooking time much longer. For the ganache I microwaved all the ingredients for just 30-40 seconds and stirred until choc melted (used semi sweet choc chips).

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