This recipe was modified by one of Martha Steward's Recipe. There are different kinds of Chocolate Thumbprint Cookies recipes, what makes this one special is adding a little bit of coarse salt. The little bit of saltiness taste hidden in the bittersweet chocolate cookies.
Yields: 40 cookies
Ingredients:
Cookie Dough
2 Cups All Purpose Flour
1 Cup Unsweetened Dutch-Process Coco Powder
1 ½ tsp Coarse Salt
8 oz Unsalted Butter, Softened
1 Cup Sugar, plus more for rolling
2 large Egg Yolks
2 tbsp Heavy Cream
2 tsp Pure Vanilla Extract
Chocolate Ganache
2 oz Bitter Sweet Chocolate, Finely Chopped
2 oz Heavy Cream
2 oz Honey
2 tsp Pure Vanilla Extract
1 tbsp Unsalted Butter, Softened
Preparations:
1. Preheat oven to 350 F.
2. Cream butter and sugar until fluffy and pale.
3. Add egg yolks, heavy cream and vanilla extract.
4. Sift in flour, coco powder and salt. Mixed until just combined.
5. Lined baking pan with parchment paper. Roll into 3/4 inch balls, roll each in sugar.
6. Place dough ball on baking pan, 1 inch apart. Use the handle of a wooden spoon, press gently in the centre to create an indentation.
7. Bake cookie for 15 minutes. Let cool.
To make ganache.
1. Combine heavy cream and honey in a sauce pan. Heat until honey dissolved.
2. Remove from heat and stir in vanilla extract.
3. Pour cream mixture into chocolate and stir until smooth.
4. Add butter, stir until butter is incorporated.
5. Spoon warm ganache into centre of the cookie. Let stand until firm.
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