Chocolate Thumbprint Cookies
- One-third of a batch (10-½ to 11 oz. or 1-¼ cups) freshly made Almond Cookie Dough
- ¼ cup coarse sugar, such as turbinado, demerara, or sanding sugar
- 2-½ oz. bittersweet or semisweet chocolate, coarsely chopped
- 5 tsp. unsalted butter
Scoop up a generous teaspoonful (2 level teaspoons) of the dough and shape it into a 1-inch ball with your hands. Roll the ball in the sugar and set it on a tray lined with waxed paper. Repeat with the rest of the dough, setting the balls slightly apart. Press a thumb or forefinger, dipped in flo...