Double Dark Thumbprint Cookies Recipes

Steps:

• Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
• Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
• Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
• When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
• Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
• Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
• Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.

Steps:

• Position rack in center of oven and preheat to 350 degrees. Line 3 cookie sheets with parchment or nonstick baking liners.
• In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
• In a stand mixer fitted with the paddle attachment, beat butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla along with the last egg, Continue mixing on medium speed until well blended, about 1 minute. Add the cooled melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.
• Using a mini ice cream scoop, drop tablespoons of dough about 1 1/2" apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and the tops cracked and dry, 11 to 13 minutes. When the cookies are just out of the oven, use the rounded side of a 1/2 teaspoon measure or the end of a thick wooden spoon to make a small deep well in the center of each cookie. Let the cookies sit on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely. At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to one month before filling.
• Filling: Melt chocolate and butter in the microwave or in a medium bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.
• Sppon the chocolate mixture in the the wells of the cooled cookies. Set aside until the chocolate firms up, about an hour. Serve immediately or store in an airtight container at room temperature for up to 3 days,.

Steps:

• Preheat oven to 375°.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, brown sugar, baking powder, and salt.
• Beat until combined, scraping the sides of bowl occasionally.
• Beat in egg, milk, and vanilla until combined.
• Beat in as much flour as you can with mixer.
• Stir in any remaining flour by hand.
• Shape dough into 3/4-inch balls.
• For each cookie, place 2 dough balls side by side with one side touching on an ungreased or parchment lined cookie sheet.
• Press thumbs into each ball to form an indentation in each Press in center of each with thum and taper bottom of cookie with fingers to form heart shape.
• Repeat with remaining dough balls leaving about 2 inches between cookies.
• Bake 7-9 minutes or until edges are lightly browned.
• Remove from oven transfer to a wire rack.
• While warm, fill each indentation with jam.
• Cool completely.
• Make 24-30 cookies depending on size of the dough balls you make.