Tuesday, July 28, 2009

Chocolate thumbprints

Chocolate thumbprints / Biscoitinhos recheados de chocolate

It’s been a while since I last made ice cream and, even with the cold days here, I sometimes feel like having a scoop or two... :D
Next time I make ice cream I know exactly where to go for inspiration: the issue #9 of Desserts Magazine is full of delicious ice cream recipes! And my sweet corn ice cream is there, too. :D

In the winter, I’ll take any excuse to turn the oven on to get the kitchen warm and cozy, and that’s much better when there are cookies involved. This recipe comes from Martha’s website but it only worked out perfectly because of Lizzie’s comment about the extravagant amount of filling and the Food Librarian’s warning about burned thumbs. :D

Chocolate thumbprints / Biscoitinhos recheados de chocolate

Chocolate thumbprints

Cookie dough:
½ cup (113g/1 stick) unsalted butter, room temperature
½ cup (70g) confectioners' sugar, sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 ¼ cups (175g) all-purpose flour, sifted

2 tablespoons (28g) unsalted butter, room temperature
56g (2oz) semisweet chocolate, chopped
1 teaspoon light corn syrup

Preheat the oven to 180ºC/350ºF; line two baking sheets with baking paper.

Start by making the dough: in the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high, until a dough forms – it won’t be sticky.
Roll dough by teaspoonfuls into balls, and place 2.5cm (1in) apart onto prepared sheets. Bake for 10 minutes, remove from oven, and press thumb* into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
Make the filling: combine chocolate, butter, and corn syrup in a small heatproof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture – there will be some filling left, even though I halved the filling recipe without halving the dough recipe.

* I used this measuring spoon to make the indentations on the hot cookies

Makes 2 dozen – I got 30


Su said...

Your cookies are so perfect looking!

Fearless Kitchen said...

This looks delicious - wish I had a batch in the kitchen right now!

Sil BsAs said...

What a nice picture!
I see you get light corn syrup in Brazil... I don't know how to replace it 'cause in Argentina I only find glucose and don't know if it works.

aklat said...

They look gorgeous!

Lydia (The Perfect Pantry) said...

When I was young, I used to eat the cookie around the chocolate, and leave the chocolate for the treat at the end. Today I think I'd go right for the thumbprint -- why wait for the chocolate?!

Lizzie said...

Ah! Yours look so devilishly adorable! So so cute!

Lucy said...

Thumbprint cookies are so cute - plus each one of yours looks perfectly shaped! Delish :D

Jennifer said...

I love the chocolate center of this thumbprint! Beautiful picture!! Hmmm mind sending some of that cold weather here? :)

chocolatecup said...

oooh yum! i love martha's jam thumbprints, so this should be yummilicious:)

Irene said...

I'm bookmarking this, what a perfect cookie!

Snooky doodle said...

these look so nice and yummy!

Julia @ Mélanger said...

I love thumbprints. Filled with anything! These look lovely. Funny how you sometimes have to tweak a recipe to suit. For the comment above, re: corn syrup v glucose, I always use liquid glucose to replace corn syrup - can't get hold of the latter easily here in Australia.

Michelle {Brown Eyed Baker} said...

I love thumbprints! Haven't had one in years those. I am definitely saving this recipe for the holidays. Absolutely gorgeous photos!

Anonymous said...

I love thumbprint cookies, and I have been considering make a chocolate version. These look perfect - delicate with a fudgy filling. Very nice!

Terry at Blue Kitchen said...

Patricia, one of the many things that charms me about your Technicolor Kitchen is our opposite seasons. Even though our summer is being nicely cool for the most part, I love reading that you're finding "any excuse to turn on the oven to get the kitchen warm and cozy." Cozy is exactly how it all seems. These cookies look and sound delicious. You really should open a bakery, you know.

Poornima Nair said...

They are the best thumbprints I have ever seen...they are so cute. Just perfect.

Emily said...

These cookies are GORGEOUS! I love how soft and light the cookie dough looks.

Manggy said...

Congratulations on having your ice cream featured! :) Awesome cookies-- I can probably eat a ton of them in one sitting! :D

Anonymous said...

They are so cute!!
You give me the idea to make some with nutella! yay :D

Maybe said...

These little things look so yummy !

Parita said...

Cookies have come out perfect!

Erin said...

Beautiful! Those are so perfect they don't even look real!

veron said...

These are the most perfect thumbprint cookies I have ever seen and they are adorable!

Lisa said...

I LOVE thumbprint cookies, especially filled with chocolate, and yours are the prettiest I've ever seen. I just found your blog, and I'm in complete awe! If you don't mind my asking (and I'm sure you get this questions all the time), what kind of camera dn len(es) do you use? Your photos are stunning!

Ash said...

ooooohh.. loving these!!!

ChichaJo said...

Your cookies look even better than Martha's! Great tip on avoiding the burnt thumb :)

felicia said...

those are the most beautiful thumbprint cookies ive seen yet!
its making me hungry :(

Patricia Scarpin said...

Su, thank you for visiting!

Fearless Kitchen, aside from the corn syrup, the other ingredients are very common in a baker's pantry, don't you think?
I'm glad you like them, tks!

Sil, thank you! I have used glucose instead of corn syrup in other recipes and it worked beautifully!

Aklat, thank you for stopping by!

Lydia, I used to do that with Oreos - first the filling, then the chocolate cookie. :D

Lizzie, thank you!

Lucy, thank you!

Jennifer, I like the cold weather, but would gladly share it you, darling!
Thank you!

Chocolatecup, I have got to try the ones with jam, too!

Irene, thank you for visiting!

Natalie, thank you!

Julia, I have tried thumbprints with lemon curd and chocolate, now I want to make some with jam, yum! Like you, I have used glucose instead of corn syrup in several recipes with great results. Maybe you can use golden syrup there? Donna Hay's recipes call for golden syrup and I use corn syrup instead.

Michelle, tks for stopping by! Hope you and your family like them!

Haleysuzanne, thank you!

Terry, you are so right, my friend - it's really fun to see you guys posting ice creams while I post soups. :D
I have a dear friend who keeps me telling that (about the bakery). Maybe the two of you might convince me. :D

Poornima Nair, thank you for your kind words!

Emily, thank you, darling!

Mark, tks, my friend! I was really happy about it.

Celine, that sounds wonderful!
Tks for stopping by!

Maybe, thank you!

Parita, thank you!

Erin, you are far too kind, dearie! Thank you!

Veron, thank you, darling!

Lisa, I don't mind at all - that's quite a compliment, thank you for your kind words!
Up until the beginning of June I used a Sony Cybershot 7.2 megapixels; after that, I've been using a Nikon D40 with the lens that came with it (18-55mm).

Ash, thank you!

Joey, you are making me blush, sweetie!

Felicia, tks for stopping by!

Aparna Balasubramanian said...

These are amongst my daughter's favourite cookies, though she prefers them with jam. :)

Your pictures and post just reminded me that I should make some soon, maybe tomorrow.

diva said...

these are sooo perfect. my cookies never look that milky vanilla-ish. they're always unevenly golden brown. what is your secret?! x

Abby said...

They ARE perfect. Bakery-worthy, for sure.

eatme_delicious said...

Wow those look absolutely perfect and SO cute!!

Jane said...

They are truly adorable in every way. They look delicious. And the quality of your photos of them . . . well. . . I have complete and total photo envy! You can sure take some beautiful pictures. :)


Robin said...

Hi I just wanted to let you know I made these and they were delicious, thanks!

Patricia Scarpin said...

Aparna, I've been thinking of making a jam version of these - I'll keep you posted! :D

Diva, thank you! I used to have that problem, then discovered it was a problem with my oven temperature.

Abby, thank you!

Ashley, tks, darling!

Jane, you are far too kind - thank you for your generous words!

Hi, Robin Sue! I'm so glad to hear that - tks for letting me know!

Anonymous said...

I followed this exact recipe, but use mint chocolate chips instead of regular... Boy were they good!

Patricia Scarpin said...

Hey you!
I'm glad to hear the recipe worked out for you - and I love the idea of using mint chocolate, yum!

avagabondmom said...

Hi, i stumbled on your blog when i was looking for a recipe for thumbprint cookies and boy, was I so happy! I loved how the cookies are - buttery and crumbly and oh so yummy!! Thank you so much for the recipe!

Patricia Scarpin said...

Hey, there!
I'm so glad to hear the recipe worked out for you! Thank YOU for letting me know!

Anonymous said...

Just googling around for thumbprint cookies out of nostalgia (I grew up with them in the US, but can't find them where I now live in Europe). I found this recipe and I'm really happy with the results – I think they taste even better on day 2!

It's been kind of hard for me to find semi-sweet chocolate where I live, too (can get either dark or milk, not much in between), so I used dark and then just sprinkled them with powdered sugar once finished and that takes the edge off the dark chocolate filling just enough, and looks cute.

Thanks for the recipe!

Patricia Scarpin said...

Hello, Anonymous!
I am so glad to read your comment and to know the cookies were a hit!
Thank you very much for stopping by and letting me know how the recipe turned out.

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