I’m often asked if I ever make a mistake in a recipe and end up with something good. These cookies were that kind of a lucky accident. I must not have paid attention while I was mixing the dough, because I put in too much chocolate and got cookies as dark and rich as devil’s food. I thought I’d sandwich them with jam, but then I had a better idea: thumbprints. I pressed the center of each little ball of dough down with a corn, baked the cookies, and then pressed the imprints again when they came out of the oven. The double pressing not only gave me a place for the jam; it also made the cookies fudgy. These are also really good filled with more chocolate.
I made these to bring to my school staffroom this week (there’s a cookie baking signup sheet where you can sign up to bring cookies – it’s the best!) so I decided that for transportation purposes, filling the indentations with chocolate would be better.
These cookies spread A LOT for me. I used a tablespoon cookie scoop and this made 30 cookies (Dorie calls for using a 2 teaspoon size cookie scoop for 38 cookies). I rested the dough the minimum amount of time (2 hours) so maybe it needed more rest? In any case, they are not the chubby cuties that are pictured in the book but they are pretty!
These sort of taste like a brownie with a crunchy exterior (and I might have gone overboard with the chocolate centres but hey, you can never have too much chocolate, right?).
Get the recipe for Devil’s Thumbprints on p 173 of Baking with Dorie or here.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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