I liked the recipe for Chocolate Thumbprints when it arrived in my email. However, it took 2 egg yolks, and I thought, what would I do with those extra egg whites? Luckily, the answer arrived in the form of Chocolate-Peanut Cookies, so I was able to make these cookies.
The dough was pretty straightforward to make, and came together quickly. I used real butter in these cookies. I put the dough in the fridge to chill for 30 minutes, until it was easier to handle, and then I rolled the dough into balls. I didn’t get close to the yield I expected, so I pinched dough off of all of the cookies to get closer to the number of cookies I thought I should make. I decided that with the chocolate ganache, I really wouldn’t need to roll the cookies in extra sugar – they’d be sweet enough without it.
I placed the dough balls on the cookie sheet and pushed thumbprints into all of them. I pushed the edges together where the dough split a little more than I thought it should. I baked them the longer time since I thought they looked a little wet at the earlier time.
The ganache was simple to make, too. I just melted chocolate chips, butter, cream, and corn syrup on the stove, and let it cool for 15 minutes. I used a spoon to dab some chocolate into each thumbprint.
These were pretty good. The recipe said that they were best on the day that they were made, and it’s true, they were. They started to taste a little stale to me after that. The cookie itself was good, though, as was the chocolate ganache. Honestly, I think that I prefer thumbprint cookies that have fruit fillings, but these were a rich alternative worth giving a try.