Double Dark Chocolate Thumbprints

Double Dark Chocolate Thumbprints
Photo by Scott Phillips


  • 3 oz. bittersweet chocolate, melted and cooled slightly
  • ½ tsp. table salt
  • 6 oz. (1-1/3 cups) unbleached all-purpose flour
  • 4 oz. (½ cup) unsalted butter, softened
  • 3 oz. bittersweet chocolate, coarsely chopped (½ cup)
  • 1-½ oz. (½ cup) natural, unsweetened cocoa powder, sifted if lumpy
  • ¼ tsp. baking soda
  • + 5 more ingredients
    • 1-1/3 cups granulated sugar
    • ¾ tsp. pure vanilla extract
    • 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
    • ½ tsp. baking powder
    • 3 large eggs

Position a rack in the center of the oven and heat the oven to 350°F. Line 3 cookie sheets with parchment or nonstick baking liners. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa p...

View full recipe at Fine Cooking


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