Double-Chocolate Thumbprint Cookies Recipe (2024)

Just thinking about these with Bon Maman raspberry jam in the center...

Ms Greenspan - good luck with your newsletter and know you will be missed on the pages of the NYT. I have always relied on your column for terrific baking ideas and tips and you delivered each and every time!

Tried this with dulce de leche. Divine. Like a rollo in cookie form. <3

Thank you, Dorie. This recipe is now on my weekend list. I must keep up with DorieWorld, so you can now count me as a new subscriber. However, I don't use FB/Meta (find it a morally repulsive company), so I am sorry to see that I cannot comment on recipes on that platform. I look forward to baking with you anyway!

Question: What if you wanted to put a nut in the centter. Would you insert it after the baking or before?

This recipe looks very promising, but, how in the world do you get 40 cookies out of 3/4 of a cup of flour and 8 oz chocolate?

These are terrific-chocolatey, but not too; crunchy from the sanding sugar, yet chewy inside; and then bam! that merest whisper of cinnamon.I got 35* nice-sized cookies with a 1 Tbl disher (14-16 gram dough balls). I baked for 5 min, rotated the pan, baked for 5 more. The dough needed chilling bt batches cuz my kitchen runs warm. The large end of a champagne cork worked perfectly & I used Ghirardelli Thumbprint Drops-easy peasy.*I probably woulda gotten 36 if I hadn’t eaten so much dough.

Margaret, I stand with you not using FB/Meta!

I wasn’t much interested in cooking while watching Julia with my mom but one thing I still remember vividly after all these years. Julia said not to be afraid of mistakes because that’s where you learn the most…her off-handed remark confirmed something I already had known subconsciously. Thank you, Julia, I wasn’t afraid anymore and learned so much more than just cooking and thank you Dorie for reminding me of her simple brilliance.

If you prefer not to use a wine soaked cork, have ready an empty, and thoroughly washed and dried Blistex or Chapstick tube. It is the correct size, and is easier to use than the handle of a wooden spoon, which is often suggested for Thumbprint cookies. If it sticks, apply a thin coating of butter to the end of it. Happy baking!

If you add raspberry jam and a dark chocolate kiss, it will taste exactly like a tootsie pop. I know this from experience. I had a very lovely devil’s food wedding cake, which was served with a fresh raspberry coulis. My kid brother informed me the cake tasted exactly like a tootsie pop. I reluctantly had to agree that the kid was right.

I want to make these with a peanut-butter filling! They are definitely going on my "to cook this weekend" list.

Delicious. The dough is too hard to scoop out after refrigeration. My wrist and arm were hurting, so for the next time, I scooped them out and formed the indentation and then froze them. So much easier this way! Also, they spread, so I formed them taller the second time and that also worked better. I used a ganache for the centers. My family and coworkers raved.

This recipe looks wonderful and perfect for gift-giving. I just want to add my thanks and good wishes and say that I have enjoyed reading even those Dorie recipes that look too intimidating for a sometime baker. Oh no, another newsletter to sign onto!

I made these today. Time consuming, but delicious. Instead of melting more chocolate for the centers, I chopped up some chocolate, removed the cookies from the oven with 1-2 minutes left and dropped some bits of chocolate into each print. Then I returned them to the oven for it to melt. Much easier! Recipe called for melting way too much chocolate for this purpose. Also, I placed a pecan half into about one third of the cookies prior to baking instead of chocolate.

I’ve made these twice and am unable to get the thumb print to hold. Although the cookie flattens and now can’t hold filling, still a delicious and lightly sweet cookie.

Cookie will flatten and not hold cork print. So, skip the filling, Still it’s delicious, just not as presentable!

So I doubled the recipe and added an extra 1/4c of flour (1/2c total) and these still turned out super moist and rich. For the sugar dusting I used decorative gold sugar (added before baking) and then for the filling I made a peanut butter ganache. Out of all the holiday cookies we sent out these were by far the favorite!

Mildly concerned....does the dough firm up once it's in the fridge? Mine looks like a delicious cake batter. Please tell me my Cookie Extravaganza 2023 plans can still include these!

We made a ganache from cream that was steeped with orange peel and cinnamon sticks and filled the cookies with it. Out of this world.

Really enjoyed these. Like some others here, I found the dough quite tough to scoop after several hours in the fridge, and then when I went to make the thumbprints, it was clear that the dough was too brittle and the cookies were in danger of breaking apart. So, I put them in the oven as round balls and made the indents with the cylindrical handle of an offset spatula halfway through baking. Worked like a charm.

Delicious! I mixed raspberry jam with the melted chocolate to fill in the center. They took a little longer to set but were fabulous.

Did anyone come up with a good peanut butter filling for these? I’ve tried some different variations and am still looking for that perfect balance that stands up to but doesn’t overpower the rich chocolate.

I added peppermint extract instead of vanilla. And in the center I pressed a Junior Mint candy while the cookies were still warm. The chocolate coating melts, adhering the candy to the cookie. Yum.

Delicious cookie. Yes a little messy to make but worth it. I ran short of chocolate filling as it’s difficult to divide it equitably between forty cookies and I must have been too generous. Next time will melt a little more than called for.

These cookies are awesomely delicious! I wondered why they only received a 4 star rating. So I read through notes to find a critical response but didn’t have time to scroll past the first dozen which were almost all 5 star. These cookies are *****!

2023 Valentines Day. Used Irish butter. Filled with Maman raspberry jam and a Giraud chocolate baking disc. Used a cookie scoop with chilled dough- perhaps too cold. I pressed a cork or my finger in the dough before cooking, and cracks formed. The cookies flattened and spread (higher fat butter?) and we’re not as pretty as I hoped. Delicious- but this may not become my go-to chocolate cookie recipe. Husband and kiddos gobbled them up.

These were delicious and melted in your mouth; I loved the hint of cinnamon. We experimented with the middle and tried raspberry jam, salty caramel, and dark chocolate fudge. They taste even nicer and warm so even a few days later, we gave them a little warm-up before eating. Made them in the shape of hearts for Vday :)

I gave these a 4/5 because I didn’t enjoy the process of making them. As other reviewers have mentioned, the dough is really stiff after it comes out of the fridge, and rolling them is sticky and messy. BUT the end result was so, so delicious. I will make again, but I’ll enlist my children to do the messy bits!

Much more effective to make the thumbprint AFTER the cookies are fully baked…not as much spreading.