Chocolate Thumbprints

Everyday I get an email from Martha Stewart (which is very nice of her!) for a cookie of the day. Lately nothing really has caught my eye. But a few days ago these little cuties came along and I finally got that must-make-them-now feeling. This is the first chocolate cookie I've made since those amazing Chocolate Chubbies. Not much could be better than those cookies, so I decided to make the chocolate thumbprints without expecting too much. I think that helped, because one bite into the thumbprints and I was delighted!

Thank god they are small, because they are quite rich. The ganache was a whole new experience for me. The idea of a vanilla bean to enrich the flavor I loved, but I wasn't too sure about the honey. After tasting the ganache I did feel that the honey was too strong. Fortunately once on the cookie it was perfect.

 

So Martha you you have redeemed yourself from the previous post disaster!

Note: The recipe says it makes 90 cookies, which is defiantly not correct. My batter made about 32. Obviously it depends on the size, but 90 is exaggerating.

Chocolate Thumbprints

Adapted from Martha Stewart

Printable Recipe

2 cups all-purpose flour

1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

2 teaspoons coarse salt (I reduced it to 1/2 teaspoon)

8 ounces (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

Chocolate and Vanilla-Bean Ganache

Directions

 

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, and 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 (mine were ready in about 7-8 minutes). If indentations lose definition, press centers again. Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.

Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.

Chocolate and Vanilla-Bean Ganache

1/3 cup honey

1/3 cup heavy cream

1/2 vanilla bean, split and scraped, pod reserved

4 ounces bittersweet chocolate, finely chopped

1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Directions

Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.

Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Makes about 1 cup.