Devil's Thumbprint Cookies

 I wanted to make some cookies for Joanne - she said she likes dark chocolate cookies, so I decided to try out a new recipe. My mom helped!

Ingredients:

• 3/4 cup (102 grams) all-purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 5 tablespoons (71 grams) unsalted butter, cut into pieces
• 8 ounces (226 grams) semisweet chocolate, coarsely chopped (I used semisweet chocolate chips)
  
• 2/3 cup (132 grams) sugar
• 2 cold large eggs
• 1 teaspoon pure vanilla extract
• some large sprinkling sugare or granulated sugar for finishing
• About 1/3 cup (80 milliliters) raspberry (or other) jam
  
  

 

Instructions:

1. In a small bowl, whisk flour, salt, and cinnamon together.
   
2. In a medium glass bowl, melt butter and chocolate gently in microwave, stirring every 30 seconds until the butter and chocolate are melted.
3. Whisk in the sugar into the melted chocolate —the mix will turns grainy. 
4. Beat in one of the eggs to the chocolate mix, beating vigorously.
5. Beat in second egg until the mixture is thick and smooth. 
6. Beat in the vanilla,
7. With a flexible spatula, fold in the flour mix, stirring gently until flour disappears into the thick dough.
8. Cover the dough well and refrigerate for at least 2 hours. (The dough can be refrigerated for up to 4 days.)
9. When it is time to bake:
   Center a rack in the oven and preheat it to 375 degrees F. 
10. Line a baking sheet with parchment paper or a baking mat. 
11. Put the sparking or granulated sugar in a small bowl, and have a tamper or a cork on hand.
12. Using a large cookie scoop (about 2 tablespoons) get a flat scoop of dough, and then roll rounded sides in the sugar to coat. 
13. Place the balls on the baking sheet with 1.5 inches or so of space to spread. 
14. Press the tamper or a cork into the center of the dough to make an indentation.
15. Bake for 11 minutes, or until the cookies feel firm-ish.
    
16. Transfer the baking sheet to a rack. The indentations will puff in the oven, so press them down again. Let sit for a couple minutes to firm up on the pan,
17. To fill the prints, scoop a small portion of jam into each print. (I used the small end of a melon baller, about 1/2 teaspoon. I tried to get some berry in each print.)
    
18. The cookies are ready to eat as soon as the jam has cooled and set. They are good just warm or at room temperature.
    
    

 

Carole's Notes:

We all liked these! The recipe makes about 24 large cookie scoop sized cookies.
Or about 36 small cookie scoop sized cookies - but who wants small cookies?

The recipe is from  Baking with Dorie also on https://www.theepochtimes.com/devils-thumbprints_4135198.html