Chocolate desserts are always welcomed by my crew, and the more chocolate the better. These Double Chocolate Thumbprints are dressed up for the holidays but lovely to make and eat all year long!!

Double Chocolate Thumbprints

I spotted these beauties in Fine Cooking…and mentioned baking up a batch of chocolate thumbprints to the hubby. I made the mistake of letting him know that I wanted to replace the chocolate ganache filling with Caramel Kisses…I got what my friend, Patti, calls the “hamster look” of disappointment. Kind of a subtle pout. OK, OK, I could certainly make some with ganache. And my reward was his reaction after taking his first bite…he even suggested adding these to the tried and true cookies I give out to my friends each holiday.

Cookies for the Dorm

Nick was home for Thanksgiving break when I made these and I promised him the majority to share with his friends in the dorm. He, like me, adores caramel and gave me two thumbs up after his taste test. Trust me, these are amazing! You can add any flavored Kiss you’d like, a mini-Reese’s, or just plain ganache. Just make sure to let the cookies cool a few minutes before inserting the candy.

Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Each day we will be celebrating a new holiday baking theme where each blogger makes a dish they love. We hope you enjoy this fabulous event. Tune in each day starting Monday December 3rd and ending Friday December 7th. If all goes as planned, I may be sharing two recipes some days this week…so I can keep up with Chocolate Party, Tuesdays with Dorie and French Fridays with Dorie! I hope you’ll check out each and every post.

Today’s theme for Christmas Week is “Cookies and Bars”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

Mice Cookies from Kim of Cravings of a Lunatic
Biscoff Blossoms from Jen of Juanita’s Cocina
Double Chocolate Thumbprints from Liz of That Skinny Chick Can Bake
Snickerdoodles Snowballs from Kristen of Frugal Antics of a Harried Homemaker
Cranberry Pistachio Christmas Biscotti from Isabelle of Crumb
Mint Chocolate Pudding Cookies from Erin of Dinners, Dishes and Desserts
Hot Cocoa Blossoms from Erin of Spiffy Cookie
Jam Thumbprints from Ramona of Curry and Comfort
Fudgy Cathedral Cookies from Heather of Girlichef
Cranberry Sauce Brownies from Chung-Ah of Damn Delicious

Tip of the Day: I have trouble with my cookie scoop/disher not releasing the dough cleanly after a few uses. When spraying with Pam does not work, I use my hot water dispenser to rinse and heat up the gadget, allowing for rounder, more consistent sized balls of dough.

Double Chocolate Thumbprints #ChristmasWeek

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Chocolate laden cookies adapted from Fine Cooking

Ingredients

Cookie dough

1 1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 stick (4 ounces) butter, at room temperature
1 1/3 cups sugar
1/2 cup cocoa powder, sifted
3 eggs
1 teaspoon vanilla
3 ounces semisweet chocolate, melted and cooled slightly

For the chocolate filling

3 ounces semisweet chocolate, coarsely chopped (1/2 cup)
4 tablespoons butter, cut into 3 pieces OR use Caramel Kisses*
M and M's, optional garnish

Instructions

Preheat the oven to 350°. Line cookie sheets with parchment and set aside.
In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
Using a mixer, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Add the eggs one at a time, mixing until blended after each addition, then mix in vanilla. Add the cooled, melted chocolate and mix till combined, then add flour mixture. Mix just till incorporated.
Place tablespoons of dough about 1-1/2 inches apart on the cookie sheets. Bake till the cookies are puffed and crackled, about 8-10 minutes.
When the cookies are just out of the oven, and you plan to use the ganache filling, use the rounded side of a half-teaspoon measuring spoon, make a deep well in the center of each cookie. Let the cookies sit on the cookie sheet for 4-5 minutes before moving to a rack to finish cooling.
*If using Kisses, cool cookies 4-5 minutes, then press unwrapped Kiss into center of each cookie.
To make the filling, melt the chocolate and butter in the microwave, stirring with a rubber spatula until smooth. Set aside until cool and slightly thickened.
Spoon the chocolate mixture into the wells of the cooled cookies. Place an M and M in the center of the ganache, if desired. Set aside until the chocolate firms up, about 1 hour.

by Liz Berg

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 3978kcal Calories from fat 1884
% Daily Value
Total Fat 209g	322%
Saturated Fat 126g	630%
Transfat 6g
Cholesterol 846mg	282%
Sodium 1895mg	79%
Carbohydrate 530g	177%
Dietary Fiber 31g	124%
Sugars 362g
Protein 51g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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Recipe adapted from Fine Cooking

I JUST had to mention that I spent the weekend with the sweet and quick witted Kim of Cravings of a Lunatic (and our lovely hostess), the sweet and bubbly Chung-Ah of Damn Delicious (who shared her Cranberry Sauce Brownies today), and so many other amazing food bloggers at my first ever food blogger conference, Mixedcon. Here I am with Duff, of Ace of Cakes, who helped us decorate our own cakes with fondant…such fun! I hope to share some of my experiences in a future blog post.