Name: Chocolate Mint Thumbprints
Yield: Yield: about 40 Cookies
Cuisine: United States
Ingredients: 3 ounces good-quality white chocolate, coarsely chopped; 2 tablespoons firmly packed dark brown sugar; ⅓ cup granulated sugar; ½ teaspoon pure peppermint extract; ½ cup dark unsweetened cocoa powder (like Valrhona); 1 teaspoon pure vanilla extract; 1 cup Coarse sugar for rolling; 2 ounces good-quality dark chocolate (60 to 72%); 2 large egg yolks; 1½ cups all-purpose flour; ¾ teaspoon salt; 3 tablespoons heavy cream; 2 ounces mint chocolate (or Andes mint chocolate candies); 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes, at room temperature

Preparation info

Yield: about
40
Cookies

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

The problem with categorizing certain cookies as “holiday” or “Christmas” treats is that it tends to prevent a great recipe from being used yearround. That is a tragedy, especially if the cookie is as addictive as our Chocolate Mint Thumb-print. I originally made these cookies for a magazine’s holiday story (hence the presence of mint), but I now find myself whipping them up for almost any occasion. The chocolate cookie base is perfectly textured—crunchy, crumbly—not too sweet, and the fill