Wednesday, December 16, 2009

Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies

* 2 cups all-purpose flour
* 1 cup + 1 tablespoon unsweetened Dutch-process cocoa powder
* 2 teaspoons coarse salt
* 2 sticks unsalted butter, softened
* 1 1/3 cups sugar, plus more for rolling
* 2 large egg yolks
* 2 tablespoons heavy cream
* 2 teaspoons pure vanilla extract

To prepare the cookies: Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.

Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.

Chocolate and Vanilla Ganache

* 1/3 cup heavy cream
* 1/2 teaspoon vanilla extract
* 1/2 cup semi sweet chocolate chips

To prepare the ganache: Combine cream and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook, stirring until cream mixture is very warm but not boiling. Remove from heat.

Place chocolate in a small heat safe bowl.Pour cream mixture over chocolate, and let stand for 1 minute. Whisk until smooth. Let cool (for about 10 minutes) and then use immediately.

I pour the cooled ganache in to a baggie then cut the tip off and use that to help fill the cookies.

No comments:

Post a Comment