Chocolate Crinkle Thumbprint Cookies
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Chilling Time: 40 minutes Cook Time: 15 minutes
This cookie packs deep cocoa flavor with a nice, complementary hint of salt, topped off by some colorful green pistachios.
2 cups (260 grams) unbleached, all-purpose flour
3 tablespoons (18 grams) unsweetened cocoa powder
1 teaspoon (5 grams) baking powder
¾ teaspoon (4 grams) baking soda
¼ teaspoon (1 gram) kosher salt
2 sticks (1 cup/227 grams/8 ounces/16 tablespoons) unsalted butter, softened
⅔ cup (136 grams) granulated sugar
1 large egg
1 teaspoon (5 grams) vanilla bean paste or pure vanilla extract
1 tablespoon room temperature espresso or strong coffee
2 cups (248 grams) confectioners’ sugar, for rolling
½ cup (85 grams) semisweet or bittersweet chocolate chips
Chopped pistachios, for garnish (optional)
- Line 2 baking sheets with parchment or silicone mats and set aside. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar. With the mixer at low speed, mix in the egg, vanilla paste, and espresso. Add the flour mixture in 2 batches, mixing between additions just until incorporated. Cover the bowl with plastic wrap and refrigerate for 30 to 40 minutes, until chilled.
- When the dough is chilled, pour a generous amount of confectioners’ sugar onto a work surface (don’t be shy!). Scoop the chilled dough into 1-inch balls and roll them in the sugar. Use the back of a round measuring teaspoon (or even a wine cork) to make a small, circular well in the middle of each ball (but don’t go to the bottom). This will leave room for the chocolate chips.
- Preheat the oven to 350°F. Arrange the formed cookies on the prepared baking sheets, imprint-side up. Bake for 10 minutes. Remove from the oven and fill each imprint with 3 to 4 chocolate chips. (If the depression in the cookie has become too shallow, press the imprint very lightly to create more space.) Return the cookies to the oven and bake until the chocolate melts and the cookies are soft but set, 4 to 5 minutes. Remove from oven and garnish with pistachios. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
To accentuate a salty/sweet contrast, use salted butter and/or salted pistachios in this recipe.